Water-Boiled Beef (Shui Zhu Niu)

Water-Boiled Beef, often served as part of the same "water-boiled" family as Water-Boiled Fish, is a Sichuan classic known for bold chili oil, fragrant spices, and tender slices of beef cooked in a spicy broth. It exemplifies málà (numbing-spicy) flavors and appears on many Sichuan menus worldwide.

Name and Technique

The name "water-boiled" refers to the cooking approach: thin slices of beef are briefly blanched or poached in seasoned broth, then served over vegetables and aromatics before being covered with dried chilies and Sichuan peppercorns. Hot oil poured over the top releases the spices’ fragrance.

Flavor Profile

Good Water-Boiled Beef balances heat, numbness, savory richness, and aromatic depth. Chilies provide heat while Sichuan peppercorns provide the tingling sensation. The beef absorbs the broth and spices for a satisfying texture.

Regional Notes and Variations

Water-Boiled Beef is closely related to Water-Boiled Fish; both share the same flavor system but differ in texture and presence depending on the protein used. In some restaurants the level of heat or numbing spice is dialed down for local tastes, while others keep it aggressively spicy.

Where to Try It

A number of Sichuan restaurants serve Water‑Boiled Beef. For local restaurant listings see the Sichuan index page.