Yusheng

Prepare your vegetables using the julienne blade on a mandoline.

To make rosettes of the salmon slices, roll it into a log and pinch one end to make the base.

In a medium sauté pan, heat the oil over high heat. Quickly cook the yam strips. Remove and place them on a paper towel.

Toss 1/3 cup of the yam strips in red food coloring, 1/3 cup in green and 1/3 cup in purple coloring

On a serving platter, place small piles of each vegetable around the rim.

Place the salmon rosettes in the center.

Whisk together the 5-spice powder, cinnamon and white pepper and place the mix in a small serving bowl.

Place the peanuts and sesame seeds into small serving bowls.

Whisk together the plum sauce, rice vinegar and the sesame oil. Place into an small serving bowl.