Shui Zhu Niu Rou (Sichuan Boiling Oil Beef)
Flesh swims in oil! Sichuan's Spicy King in a Washbasin-Sized Vessel
Description
The absolute ace of Sichuan cuisine. Velveted beef slices are submerged in a 'sea of boiling hot oil' with massive chilies and Sichuan pepper. Boasts violent heat and numbing spice. Original ancestor of the pork/fish versions.
Restaurants serving Shui Zhu Niu Rou (Sichuan Boiling Oil Beef)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Lean beef
- Dried red chilies
- Sichuan pepper
- Doubanjiang
- Bean sprouts
- Egg white
- Potato starch
- Massive oil
Instructions
- [Authentic Recipe]
- Slice lean beef paper-thin. Massage with salt, egg white, and starch to coat the surface.
- Pave the bottom of a basin with blanched bean sprouts and cabbage.
- Fry Doubanjiang, garlic, and ginger to make a red soup. Flash-boil the beef for seconds. Pour everything over the veggies.
- Heap a mountain of dried chilies and Sichuan pepper on top.
- Heat massive amounts of oil and violently splash it over the chilies.
- The hot oil extracts the aromas; served boiling in a sea of oil.
Learn more Spice, substitutes, tips
Key spices
Exploded chili heat and Sichuan pepper numbness via boiling oil
Substitutes at Japanese supermarkets
Can be made with Japanese shabu-shabu sliced beef
Pairing
Cold Beer / White Rice
Trivia
[Trivia] Originated in the 1930s in Zigong (Salt Capital) when laborers boiled retired water buffalo meat in massive spices and oil. It is a hit dish symbolizing a modern Chinese feast.
Eating tips & etiquette
[Unique Eating] DO NOT drink the soup or oil. Rescue the silky beef slices from the red sea of oil, drain well, and eat. The starch coating keeps the meat fluffy inside, contrasting perfectly with the spicy oil.
Allergen
Beef, Soybeans, Wheat