Origin of Yusheng
Fishermen along the coast of Guangzhou traditionally celebrated Renri, the seventh day of the Chinese New Year, by feasting on their catches.[1] The practice of eating raw fish in thinly sliced strips can be traced back to ancient China through the raw fish or meat dish known as kuai (膾, kuài). However the present form of yusheng is believed to have started in Chaozhou and Shantou as far back as the Southern Song Dynasty[citation needed].
There is also a legend regarding its originality. It was believed that in south China, a young man and his girlfriend found themselves stranded by bad weather at a temple with nothing to eat but they managed to catch a carp. Chancing upon a bottle of vinegar, they added this to the stripped carp and found it quite appetising.
In Malaya's colonial past, migrants imported this tradition; porridge stalls sold a raw fish dish which is believed to have originated in Jiangmen, Guangdongprovince that consisted of fish, turnip and carrot strips, which was served with condiments of oil, vinegar and sugar that were mixed in by customers
Massage From: http://en.wikipedia.org/wiki/Yusheng
