Traditionally the fisherfolks along the coast of Guangdong Province used to celebrate the 7th day of the Lunar New Year also know as the Day of Humanity by eating raw fish slices. This practice was introduced to Singapore by immigrants from Guangdong. On that date, plates of raw fish slices are served with some condiments and a potluck involving vinegar, oil and sugar. It was commonly forward in Fish Porridge stores where groups o Cantonese parties were seen consuming them.

Inspired by this, four famous Cantonese chef transformed the dish into a Chinese New Year Delicacy. They concocted a unique sweet and sour sauce assembled other colonial ingredients to symbolize prosperity in Chinese culture. The original Singaporean Yu-Sheng was created and made its debut in local restaurant in 1963. The customers were fascinated with the stirring and tossing gestures, i.e. “Lo-Hei” of the dish. The “Lo-Hei” gesture symbolized the sharing of joy, good luck and prosperity. It bears an adapted local custom to celebrate the Lunar New Year.