Yusheng

http://dbpedia.org/resource/Yusheng an entity of type: Thing

위상(광둥어: 魚生, 월병: jyu4 saang1, 중국어 간체자: 鱼生, 정체자: 魚生, 병음: yúshēng 위성[*], 한자음: 어생, 말레이시아·싱가포르 영어: yee sang 이상[*]), 로우헤이(광둥어: 撈起, 월병: lou1 hei2, 한자음: 노기, 중국어 간체자: 捞起鱼生, 정체자: 撈起魚生, 병음: lāoqǐ yúshēng 라오치위성[*], 한자음: 노기어생) 또는 로우상(광둥어: 撈生, 월병: lou1 saang1, 중국어 간체자: 捞生, 정체자: 撈生, 병음: lāoshēng 라오성[*], 한자음: 노생)은 중국 광둥 지역의 생선회 요리이다. 싱가포르와 말레이시아의 화교들이 춘절에 먹는 음식 가운데 하나이다. rdf:langString

Lo Yusheng, conosciuto anche con i nomi di Yee sang o Yuu sahng (cinese semplificato: 鱼生; pinyin: yúshēng), è un'insalata di pesce crudo tipica della cucina della città di Chaozhou, nel Guangdong. Solitamente è composto da strisce di pesce crudo (quasi sempre salmone), mischiate con verdure tagliate e varie salse e condimenti. Il termine yusheng significa letteralmente "pesce crudo", tuttavia il nome viene spesso interpretato come "aumento di abbondanza" poiché la parola cinese per "pesce" (鱼) è omofona di quella per "abbondanza" (余). Lo Yusheng, quindi, viene consumato durante il periodo dei festeggiamenti del Capodanno cinese, come simbolo di vigore e prosperità. rdf:langString

撈魚生是生魚片的一種食法，最早見於唐朝，始於廣東靠海兼有魚塘的區域，如中山、順德、南海等地。另外，马来西亚及新加坡等地的华人过农历新年也有捞鱼生的习俗，称为“七彩鱼生”。材料可分主作料、副作料香料和味料，主作料多為鯇魚，食用前1晚養在清水池，中山小欖人會預早半個月以蕃薯藤餵養鯇魚，使其肉質爽脆。副作料通常有20至50樣，現代通常使用蘿蔔絲、沙葛絲、絲、梨絲、紅辣椒絲、絲、芹菜絲、洗過的蕎頭絲、絲、絲、紅薑或甜紅椒絲，香料有炸欖仁、胡椒、花生碎、肉桂末、胡椒粉、薄脆、炸米粉，味料有糖、鹽、檸檬汁混和的汁料，另外再加麻油和生油。食前將鯇魚肉切成蝴蝶形薄片，先與紅椒拌撈魚生片，其次下肉桂末、胡椒粉，然後下油、副作料、味料、香料撈勻完成。撈魚生有分「生撈」與「濕撈」，所有材料都未經烹煮為生撈，副作料有炸過的欖仁、米粉為濕撈。因為絕大部份材料都是生食，所以更重視衞生，會分開使用宰魚和切魚片用的砧板和刀，亦會以冷開水清洗材料。 rdf:langString

Se llama yusheng, yee sang o yuu sahng (en chino simplificado, 鱼生; pinyin, yúshēng), y también lo hei (cantonés 撈起 o 捞起) a una ensalada de pescado típica de la . Suele consistir en tiras de pescado crudo (habitualmente salmón) mezcladas con verdura en juliana y diversas salsas y condimentos, entre otros ingredientes. Yusheng significa literalmente ‘pescado crudo’, pero como ‘pescado’ (鱼) suele mezclarse con su homófono ‘abundancia’ (余), yúshēng (鱼生) se interpreta como homófono de yúshēng (余升), ‘incremento de abundancia’. Así, el yusheng se considera símbolo de abundancia, prosperidad y vigor. rdf:langString

Le yusheng (chinois simplifié : 鱼生 ; pinyin : yúshēng ; cantonais Jyutping : jyu4saang1), aussi connu sous son nom cantonais, lo hei (chinois simplifié : 捞起 ; chinois traditionnel : 撈起), est une salade de poisson cru de la cuisine de Chaozhou. Elle contient habituellement des rubans de poisson cru (généralement du saumon) mélangé avec des légumes émincés et divers condiments et sauces. Yusheng signifie littéralement « poisson cru », mais puisque « poisson » (鱼) peut être assimilé à son homophone « abondance » (余), le yúshēng (鱼生) a été associé à son homophone yúshēng (余升), qui signifie « augmentation d'abondance ». Ainsi, le yusheng est considéré comme un symbole d'abondance, de prospérité et de vigueur. rdf:langString

Yee sang atau yusheng (Hanzi: 鱼生; Pinyin: yúshēng) adalah berupa salad ikan segar ditambah irisan halus sayuran seperti wortel dan lobak. Daging ikan yang dipakai adalah irisan ikan tuna atau yang sebelumnya bisa sudah direndam dalam campuran minyak wijen, minyak goreng, dan merica. Saus dibuat campuran minyak (minyak goreng dan minyak wijen) dengan tambahan saus buah prem, gula pasir, dan bubuk kayu manis. rdf:langString

Yusheng, yee sang or yuu sahng (Chinese: 鱼生; pinyin: yúshēng; Jyutping: jyu4saang1), or Prosperity Toss, also known as lo sahng (Cantonese for 撈生 or 捞生) is a Cantonese-style raw fish salad. It usually consists of strips of raw fish (sometimes salmon), mixed with shredded vegetables and a variety of sauces and condiments, among other ingredients. There is also a vegetarian version of this dish, where the fish is replaced with soy "fish", which resembles salmon. Yusheng literally means "raw fish" but since "fish (魚)" is commonly conflated with its homophone "abundance (余)", Yúshēng (魚生) is interpreted as a homophone for Yúshēng (余升) meaning an increase in abundance. Therefore, yusheng is considered a symbol of abundance, prosperity and vigor. rdf:langString

rdfs:label

rdf:langString Yusheng

rdf:langString Yee sang

rdf:langString Yusheng

rdf:langString 위상 (음식)

rdf:langString Yusheng

rdf:langString 撈魚生

foaf:name

rdf:langString Yee Sang

dbpprop:name

rdf:langString Yee Sang

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xsd:integer 1517937

dbpedia-owl:wikiPageRevisionID

xsd:integer 1111303167

dbpprop:alternateName

rdf:langString Lou Sang, Yee Sang, Yu Sheng, Jyu4 Saang1, Lo Hei, Prosperity Toss

dbpprop:caption

rdf:langString Yusheng with ingredients and dip sauces

dbpprop:imageSize

xsd:integer 275

dbpprop:j

rdf:langString jyu4

rdf:langString bou6 bou6 gou1 sing1

rdf:langString cing1 ceon1 soeng4 zyu3

rdf:langString coi4 jyun4 gwong2 zeon3

rdf:langString daai6 gat1 daai6 lei6

rdf:langString fung1 saang1 seoi2 hei2

rdf:langString gam1 ngan4 mun5 uk1

rdf:langString gat1 coeng4 waa6*2

rdf:langString gung1 hei2 faat3 coi4

rdf:langString hung4 lo4 baak6 pong6

rdf:langString hung4 wan6 dong1 tau4

rdf:langString jat1 bun2 maan6 lei6

rdf:langString jyu4saang1

rdf:langString maan6 si6 jyu4 ji3

rdf:langString nin4 nin4 jau5 jyu4

rdf:langString pin3 dei6 wong4 gam1

rdf:langString saang1 ji3 hing1 lung4

rdf:langString tim4 tim4 mat6 mat6

rdf:langString ziu1 coi4 zeon3 bou2

dbpprop:mainIngredient

rdf:langString Raw fish , shredded vegetables and a variety of sauces and condiments

dbpprop:other

rdf:langString Consumed during Chinese New Year

dbpprop:p

rdf:langString yú

rdf:langString yúshēng

rdf:langString bian di huang jin

rdf:langString bu bu gao sheng

rdf:langString cai yuan guang jin

rdf:langString da ji da li

rdf:langString feng sheng shui qi

rdf:langString gong xi fa cai

rdf:langString hong luo bo

rdf:langString hong yun dang tou

rdf:langString jin yin man wu

rdf:langString jíxiáng huà

rdf:langString nian nian you yu

rdf:langString niánnián yǒuyú

rdf:langString qing chun chang zhu

rdf:langString sheng yi xing long

rdf:langString tian tian mi mi

rdf:langString wan shi ru yi

rdf:langString yi ben wan li

rdf:langString zhao cai jin bao

dbpprop:region

rdf:langString East and Southeast Asia

dbpprop:t

rdf:langString 鱼生

dbpedia-owl:abstract

rdf:langString Se llama yusheng, yee sang o yuu sahng (en chino simplificado, 鱼生; pinyin, yúshēng), y también lo hei (cantonés 撈起 o 捞起) a una ensalada de pescado típica de la . Suele consistir en tiras de pescado crudo (habitualmente salmón) mezcladas con verdura en juliana y diversas salsas y condimentos, entre otros ingredientes. Yusheng significa literalmente ‘pescado crudo’, pero como ‘pescado’ (鱼) suele mezclarse con su homófono ‘abundancia’ (余), yúshēng (鱼生) se interpreta como homófono de yúshēng (余升), ‘incremento de abundancia’. Así, el yusheng se considera símbolo de abundancia, prosperidad y vigor. Aunque se cree que existieron versiones del plato en China, la receta contemporánea fue creada y popularizada en Malasia en los años 1960 entre la comunidad de emigrantes chinos y su consumo ha estado asociado a las fiestas de año nuevo chino en Singapur, así como en la vecina Malasia. En Singapur, los líderes gubernamentales, comunitarios y económicos suelen servir el plato como parte de los actos oficiales durante el periodo festivo o en cenas privadas. Algunos incluso han sugerido designarlo plato nacional.

rdf:langString Yee sang atau yusheng (Hanzi: 鱼生; Pinyin: yúshēng) adalah berupa salad ikan segar ditambah irisan halus sayuran seperti wortel dan lobak. Daging ikan yang dipakai adalah irisan ikan tuna atau yang sebelumnya bisa sudah direndam dalam campuran minyak wijen, minyak goreng, dan merica. Saus dibuat campuran minyak (minyak goreng dan minyak wijen) dengan tambahan saus buah prem, gula pasir, dan bubuk kayu manis. Aksara Tionghoa untuk ikan (鱼) dan berkelebihan (余) sama-sama dibaca sebagai yú. Aksara Tionghoa untuk yúshēng (鱼生) juga homofon dengan yúshēng (余升) yang berarti meningkatnya kelimpahan. Oleh karena itu, makanan ini dipercaya sebagai simbol kelimpahan dan kemakmuran bagi orang yang memakannya.

rdf:langString Le yusheng (chinois simplifié : 鱼生 ; pinyin : yúshēng ; cantonais Jyutping : jyu4saang1), aussi connu sous son nom cantonais, lo hei (chinois simplifié : 捞起 ; chinois traditionnel : 撈起), est une salade de poisson cru de la cuisine de Chaozhou. Elle contient habituellement des rubans de poisson cru (généralement du saumon) mélangé avec des légumes émincés et divers condiments et sauces. Yusheng signifie littéralement « poisson cru », mais puisque « poisson » (鱼) peut être assimilé à son homophone « abondance » (余), le yúshēng (鱼生) a été associé à son homophone yúshēng (余升), qui signifie « augmentation d'abondance ». Ainsi, le yusheng est considéré comme un symbole d'abondance, de prospérité et de vigueur. Alors qu'on pense que des versions de ce plat ont existé en Chine, la version contemporaine a été créée et popularisée[réf. nécessaire] dans les années 1960 dans les communautés d'origine chinoise. Sa consommation a été associée aux festivités du Nouvel An chinois en Malaisie, en Indonésie et à Singapour.

rdf:langString Yusheng, yee sang or yuu sahng (Chinese: 鱼生; pinyin: yúshēng; Jyutping: jyu4saang1), or Prosperity Toss, also known as lo sahng (Cantonese for 撈生 or 捞生) is a Cantonese-style raw fish salad. It usually consists of strips of raw fish (sometimes salmon), mixed with shredded vegetables and a variety of sauces and condiments, among other ingredients. There is also a vegetarian version of this dish, where the fish is replaced with soy "fish", which resembles salmon. Yusheng literally means "raw fish" but since "fish (魚)" is commonly conflated with its homophone "abundance (余)", Yúshēng (魚生) is interpreted as a homophone for Yúshēng (余升) meaning an increase in abundance. Therefore, yusheng is considered a symbol of abundance, prosperity and vigor. The dish originated from China, although the dish in its modern form was created and popularised in the 1960s amongst the Singaporean Chinese community by chefs Lau Yoke Pui, Tham Yui Kai, Sin Leong and Hooi Kok Wai, together known as the "Four Heavenly Kings" in the Singapore restaurant scene. Subsequently, its consumption has been associated with Chinese New Year festivities in Singapore. Today, the common form of yusheng is the qicai yusheng (七彩鱼生; "seven-coloured raw fish salad") served in local restaurants during the Chinese New Year period. Also referred to as facai yusheng (发财鱼生; "prosperity raw fish salad") or xinnian yusheng (新年鱼生; "Chinese New Year raw fish salad"). The recipe generally includes ingredients such as shredded white and green radish and carrots, ginger slices, onion slices, crushed peanuts, pomelo, pepper, essence of chicken, oil, salt, vinegar, sugar and more. Yusheng during Chinese New Year is a cultural activity for the Chinese population in Singapore as well as in Indonesia, Malaysia and Hong Kong over the last few decades.

rdf:langString 위상(광둥어: 魚生, 월병: jyu4 saang1, 중국어 간체자: 鱼生, 정체자: 魚生, 병음: yúshēng 위성[*], 한자음: 어생, 말레이시아·싱가포르 영어: yee sang 이상[*]), 로우헤이(광둥어: 撈起, 월병: lou1 hei2, 한자음: 노기, 중국어 간체자: 捞起鱼生, 정체자: 撈起魚生, 병음: lāoqǐ yúshēng 라오치위성[*], 한자음: 노기어생) 또는 로우상(광둥어: 撈生, 월병: lou1 saang1, 중국어 간체자: 捞生, 정체자: 撈生, 병음: lāoshēng 라오성[*], 한자음: 노생)은 중국 광둥 지역의 생선회 요리이다. 싱가포르와 말레이시아의 화교들이 춘절에 먹는 음식 가운데 하나이다.

rdf:langString Lo Yusheng, conosciuto anche con i nomi di Yee sang o Yuu sahng (cinese semplificato: 鱼生; pinyin: yúshēng), è un'insalata di pesce crudo tipica della cucina della città di Chaozhou, nel Guangdong. Solitamente è composto da strisce di pesce crudo (quasi sempre salmone), mischiate con verdure tagliate e varie salse e condimenti. Il termine yusheng significa letteralmente "pesce crudo", tuttavia il nome viene spesso interpretato come "aumento di abbondanza" poiché la parola cinese per "pesce" (鱼) è omofona di quella per "abbondanza" (余). Lo Yusheng, quindi, viene consumato durante il periodo dei festeggiamenti del Capodanno cinese, come simbolo di vigore e prosperità.

rdf:langString 撈魚生是生魚片的一種食法，最早見於唐朝，始於廣東靠海兼有魚塘的區域，如中山、順德、南海等地。另外，马来西亚及新加坡等地的华人过农历新年也有捞鱼生的习俗，称为“七彩鱼生”。材料可分主作料、副作料香料和味料，主作料多為鯇魚，食用前1晚養在清水池，中山小欖人會預早半個月以蕃薯藤餵養鯇魚，使其肉質爽脆。副作料通常有20至50樣，現代通常使用蘿蔔絲、沙葛絲、絲、梨絲、紅辣椒絲、絲、芹菜絲、洗過的蕎頭絲、絲、絲、紅薑或甜紅椒絲，香料有炸欖仁、胡椒、花生碎、肉桂末、胡椒粉、薄脆、炸米粉，味料有糖、鹽、檸檬汁混和的汁料，另外再加麻油和生油。食前將鯇魚肉切成蝴蝶形薄片，先與紅椒拌撈魚生片，其次下肉桂末、胡椒粉，然後下油、副作料、味料、香料撈勻完成。撈魚生有分「生撈」與「濕撈」，所有材料都未經烹煮為生撈，副作料有炸過的欖仁、米粉為濕撈。因為絕大部份材料都是生食，所以更重視衞生，會分開使用宰魚和切魚片用的砧板和刀，亦會以冷開水清洗材料。

dbpedia-owl:wikiPageLength

xsd:nonNegativeInteger 14709

dbpedia-owl:alias

rdf:langString Lou Sang, Yee Sang, Yu Sheng, Jyu4 Saang1, Lo Hei, Prosperity Toss

dbpedia-owl:cuisine

xsd:string Singapore,Indonesia,Malaysia

dbpedia-owl:ingredientName

xsd:string Raw fish (or soy fish for the vegetarian version), shredded vegetables and a variety of sauces and condiments

dbpedia-owl:notes

xsd:string Consumed duringChinese New Year(Only in Singapore and Malaysia)

rdf:type

owl:Thing