Dish

Shuizhu

Shui Zhu

Shuizhu is made by boiling thinly sliced meat such as beef or pork and vegetables such as cabbage or mushrooms in a spicy broth made from chili oil, Sichuan peppercorns, and garlic. The dish is then served in a bowl with the broth and garnished with cilantro or green onions. Shuizhu is known for its numbing and spicy flavor.

Asian cuisine› Chinese cuisine

Technique

Origins and history

Shuizhu originated in Sichuan province in China and is a popular dish in Chinese cuisine.

Dietary considerations

Shuizhu is not suitable for those with a low tolerance for spicy food. It is also high in sodium due to the use of broth and soy sauce in the dish.

Variations

There are many variations of shuizhu, including using different meats such as chicken or seafood, or adding vegetables such as bean sprouts or bok choy to the dish.

Presentation and garnishing

Shuizhu is often served in a large bowl with the meat and vegetables arranged in a circular pattern. The broth is then poured over the top and garnished with cilantro or green onions.

Tips & Tricks

To ensure the meat stays tender, slice it thinly and boil it for only a few minutes. Use high-quality chili oil and Sichuan peppercorns for the broth.