manner. While raw fish preparations are thought to have existed in China during antiquity and can be found in the Chaoshan region of Guangdong province in modern times, yusheng was created and developed in Singapore in 1964 when the republic was still a member state of the Federation of Malaysia. It consists of strips of raw fish tossed at the dining table with shredded vegetables, crispy tidbits and a combination of sauces and condiments. Yusheng literally means "raw fish" but since "fish (魚)" is commonly conflated with its homophone "abundance (餘)", 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. As a result, the mixing and tossing of yusheng with chopsticks and the subsequent consumption of the salad has become ritualised as part of the commemoration of Chinese New Year festivities in Malaysia and Singapore. Zongzi () - a traditional Chinese food made of glutinous rice stuffed with savoury or sweet fillings and wrapped in bamboo, reed, or other large flat leaves. They are cooked by steaming or boiling, and are a feature of the Duanwu festival, which is still celebrated by the Chinese communities in Malaysia. Chinese guo Chinese kuih, written as "guo" (粿) or sometimes as "gao" (糕), are usually made from ground rice flours. Many of the kue are made especially for important festivities such as the Qingming Festival or Chinese New Year, however many others are consumed as main meals or snack on a daily basis. Example of these kue include: Nian gao (年糕): Known in the Hokkien language as "Ti Kueh" (甜粿) Caozai Guo (草仔粿): Pronounced in Hokkien as "Tsao wa kueh" (chháu-á-ké). Also known as "Tsukak kueh" (鼠麴粿, chhú-khak-ké) from the herb it is made from. Turnip cake (菜頭粿, 菜頭糕): Eaten straight, panfried, or stir-fried with egg as Chai tow kway. Taro cake (芋粿, 芋糕) Chwee kueh (水粿): Teochew term which literally translates as "water rice cake". Fun guo (粉粿) Red Tortoise Cake (紅龜粿) (Pronounced as Ang Ku Kueh) Many Chinese kue require the use of a Kue mould similar to that use in mooncakes, which is either carved out of wood or made of plastics. Kue moulds with turtles are ubiquitous, though moulds of peaches are usually quite common. Red coloured turtle kue are known especially as "Ang ku kueh"/"Red Tortoise Cake" (紅龜粿). Since many Chinese