Shuizhu

Shuizhu

Shuizhu is a popular Sichuan dish from China. It is also known as water boiled, and is characterized by its spicy and numbing flavor, which is a signature of Sichuan cuisine. The dish is typically made with thinly sliced meat, most commonly beef, but can also be made with other meats such as pork or fish. The meat is first marinated, then blanched in boiling water before being served in a spicy broth.

History

The origins of Shuizhu can be traced back to the Qing Dynasty, where it was a popular dish among the royal court. The dish was originally made with fish, but over time, other meats such as beef and pork have also been used.

Preparation

The preparation of Shuizhu involves several steps. The meat is first marinated in a mixture of soy sauce, rice wine, and cornstarch. This not only flavors the meat, but also helps to tenderize it. The meat is then blanched in boiling water, which helps to remove any impurities.

The broth for Shuizhu is made by simmering chicken stock with a variety of spices, including Sichuan peppercorns, star anise, and dried chili peppers. The broth is then strained and the meat is added to it. The dish is typically served with a garnish of cilantro and green onions.

Variations

There are several variations of Shuizhu, depending on the type of meat used and the specific spices included in the broth. Some versions may include additional ingredients such as tofu or mushrooms, while others may use different types of chili peppers to adjust the level of spiciness.

See also

• Sichuan cuisine
• Chinese cuisine
• List of Chinese dishes