Sichuan Boiled Beef (Shui Zhu Niu Rou)
Sichuan Boiled Beef is a bold and spicy dish featuring tender slices of beef poached in a fiery broth infused with Sichuan peppercorns and chili oil. Celebrated for its numbing heat and vibrant flavors, it exemplifies the signature Sichuan cuisine characteristics of mala (numbing-spicy) and fragrant aromas.
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Ingredients
- 300 grams
- 150 grams
- 1 tablespoon
- 10 pieces
- 1 tablespoon, minced
- 1 tablespoon, minced
- 2 tablespoons
- 100 ml
- 500 ml
- 1 tablespoon
- 2 stalks, chopped
Where this dish lives in the atlas
Dishes can belong to more than one culinary culture. These claims show origin, variation, diaspora, influence, or contested relationships when the atlas has source-backed context.
- OriginPrimary displayUncited · medium confidence
Sichuan Chinese
Backfilled from legacy dishes.culture_id during Phase 0B research-ingest foundation.
Last updated 4/1/2026
Originating from Sichuan province, this dish reflects the region’s love for spicy and numbing flavors, developed over centuries to suit the local palate and climate.
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