Shuizhu

Chinese cuisine dish

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ShuizhuChinese| 水煮

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Cuisine| Sichuan cuisine
A plate of shuizhu made with beef

Shuizhu (Chinese: 水煮; pinyin: shǔizhǔ, [ʂwěɪ ʈʂù ɻôʊ pʰjɛ̂n]) is a Chinese dish which originated from the cuisine of Sichuan province and the name literally means "water boiled (meat)". The preparation of this dish usually involves some sort of meat, usually beef, which is then called "shǔizhǔròupiàn" or fish when it's called "shǔizhǔyúpiàn", chili pepper, and a large amount of vegetable oil.

The meat is prepared with water, starch, and a slight amount of salt. Boiled vegetables are placed at the bottom of the serving bowl or dish. The prepared raw meat is poached in water that is heated to boiling point for 20–30 seconds, just enough to remove rawness yet preserving the meat's tenderness. Then it is drained and put in the serving dish with vegetables. Minced dried chili, sichuan pepper, minced garlic, and other seasoning are spread over the meat. Vegetable oil is heated in a pan nearly to smoking point, then poured over the prepared meat and vegetable.

This dish maintains tenderness of the meat by poaching it instead of stir frying. It offers a good combination of tender meat, freshness of vegetable, hot spicy flavor of chili pepper, and numbing sensation of Sichuan pepper.

## External links[edit]

* Chinese food - Shui zhu
* Boiled Fish

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Sichuan cuisine

* Ants climbing a tree
* Bingfen
* Chicken with chilies
* Dan dan noodles
* Doubanjiang
* Fuqi feipian
* Guaiwei
* Guoba
* Hot and sour soup
* Chongqing hot pot
* Hot pot
* Kung Pao chicken
* Leng chi tu
* Malatang
* Mala sauce
* Maocai
* Mapo doufu
* Pao cai
* Shuizhu
* Sichuan pepper
* Suanla chaoshou
* Tuotuorou
* Twice-cooked pork
* Wonton
* Wuliangye Yibin
* Yanbangcai
* Yuxiang
* Zha cai
* Zhangcha duck

* Hong Kong cuisine
* Macanese cuisine
* Chinese cuisine
* History of Chinese cuisine

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