新一代厨神 ：新年“鱼生”

农历初七，人日，当然少不了要吃“鱼生”啦！！！

可是问题就是，“鱼生”已经不被中国人重视了，至今还有捞生的中国人可说是少之又少啊。今天，只剩下马来西亚及新加坡的华裔子弟，龙的传人还有捞生熟习。

因为如此，在伦敦唐人街是吃不到“鱼生”的，要吃还得通过一间杂货店预先订购，然后从马来西亚运输包装好的“鱼生”到这里来。当然，价钱也一定（便宜）很多咯！坐飞机来到英国的“鱼生”当然比较（cheap)的啦...

还好呢，刚刚由一位年轻有为的厨师，人称少年厨神的他，刚刚从大马到英国来，所以当然是由他来做(鱼生）咯...

各位观众，为你们介绍，由我们新一代少年厨神 - 李顺伟，亲手料理的“鱼生”称名为：“人人有余”！！！

各位观众，若你们想试试由我们李师傅亲手料理的“鱼生”，那请预先在http://www.xiaoqingwadetiankong.blogspot.com/ 订购。谢谢。
再此，我也代表我们少年厨神，向各位拜个年，恭祝大家，人人有余，万事如意，新年快乐！！！





以下是一些吃“鱼生”的重要步骤及准备"鱼生”的材料，共各位参考。
Today, this dish is served as an appetizer to raise 'good luck' for the new year and is usually eaten on Renri, the seventh day of the Chinese New Year. In a celebration known as "lo hei" (Cantonese 撈起 or 捞起), families and friends gather around the table and, on cue, proceed to toss the shredded ingredients into the air with chopsticks while saying "吉祥话" (Jíxiáng Huà, auspicious wishes) out loud to mark the start of a prosperous new year and it's customary that the higher you toss, the greater your fortunes!
Typical ingredients include: fresh salmon, daikon (white radish), carrot, red pepper (capsicum), ginger, daun limau nipis (lime tree leaves), Chinese parsley, chopped peanuts, toasted sesame seeds, Chinese shrimp crackers (or fried dried shrimp), five spice powder. The dressing is made primarily from plum sauce.