Shui Zhu Yu

Despite its name, Shui Zhu Yu ('water-boiled fish') has very little water in it. The fish — typically grass carp or black carp — is sliced into thin fillets, marinated in egg white and cornstarch for silky tenderness, then quickly poached in a broth made from chicken stock and doubanjiang. What arrives at the table is extraordinary: the fish lies submerged under a thick layer of shimmering red oil, studded with dried chilies and Sichuan peppercorns that are sizzled at the table. The oil seal keeps the fish piping hot throughout the meal. Diners push aside the chilies to retrieve impossibly tender pieces of fish, each one carrying the complex fragrance of the infused oil — floral, spicy, and numbing in perfect harmony. The dish is served in an enormous bowl, often 12 inches across, and comes with a layer of bean sprouts at the bottom that absorb all the flavors.

📖 History

Shui Zhu Yu is said to have been created in Chongqing in the 1970s, evolving from the classic Sichuan dish 'Shui Zhu Rou Pian' (水煮肉片, water-boiled pork slices). A chef in the Jiangbei district decided to substitute the pork with river fish caught from the Yangtze, and the lighter, more delicate texture of the fish proved to be a perfect match for the numbing-spicy broth. The dish quickly spread from Chongqing to become a staple of Sichuan restaurants worldwide.