Shuizhu

Shuizhu (zh-cp|c=水煮肉片|p=shǔizhǔròupiàn) is a Chinese dish that recently became popular in China as well as other countries. It is originated in Sichuan and the name literally means "water-boiled meat slices". The preparation of this dish usually involves some sort of meat (usually it is pork, beef, or fish), 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 meat is boiled in water for 20-30 seconds, just enough to remove rawness, but short enough so that it is still tender. The meat 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 not up to point where the oil smokes. The oil is poured over the prepared meat and vegetable.

This dish maintains tenderness of the meat with boiling 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.