Lo hei (the prosperity tossing of raw fish salad) has become a must-do Chinese New Year ritual over the years. But do you really know how the practice began or who created the dish?
The National Heritage Board (NHB) has embarked on a digital campaign to explore the origins and evolution of lo hei.
From now till Feb 27, discover more about this well-loved tradition through fun, bite-sized content on NHB’s Facebook and Instagram.
On Instagram, take part in a quiz to test your knowledge on how this intangible cultural heritage became one of the biggest highlights of CNY.
Use the Instagram filter to play audio clips of auspicious sayings during lo hei, so that you can enjoy the festive atmosphere while adhering to safe management measures (masks have to be worn and no shouting is allowed).
You can also watch a short film on Facebook and Instagram that shines the spotlight on the people who have kept the tradition of lo hei alive.
Find out more about master chef Hooi Kok Wai (one of the first chefs who introduced “七彩鱼生”, a seven-coloured raw fish salad) and the service staff from Dragon Phoenix who have been serving yu sheng since the 1960s.
Through their perspective, see the significant role they play in the lo hei toss, and take a closer look at how the dish is prepared.
Visit NHB’s ‘Lohei, our way’ campaign here.
