I’ve had this wonderful dish many, many times over the years but this one, this year, takes the cake. For those of you not in the know about this typical Chinese New Year dish, read about Yusheng here and here.

This year, the first one I had was made by CWF at my home with the company of CH who provided a couple of bottles of very appropriate Rieslings to go with it. No doubt, it was the best Yusheng I ever had and I know pictures don’t taste of anything but I’m certain your eyes will be tempted especially by the third last shot here (click on it to enlarge).

Anyway, in sequence. Firstly, the candied ingredients including ginger, coconut, etc… laid out on the platter.

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Being home made, the carrots and radishes were painstakingly shredded by hand (this is where I helped) and the sauce home made as well. This is important as my most common grouse of commercial yusheng is the sauce being too cloyingly sweet. The other grouse is not enough fish but we’ll come to that later 🙂

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This picture is with the shredded carrots and radish laid out.

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With the addition of sesame seeds and other nuts (is it ground peanuts?)

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Next add the crispy stuff which I really like so CWF was kind enough to buy an extra portion to add to this dish.

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This next shot is the absolute winner. Totally fresh and chunky pieces of salmon sashimi! Look at how much there was! I’m almost certain none of you readers would have seen so much salmon in a yusheng dish. Normally, the ones I have, I’d be lucky if I get a sliver or two by accident. But this was a chunkful of high quality salmon sashimi in each bite! Drool….

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The big toss starts.

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Digging in.

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Absolutely fabulous. Thanks again CWF!

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