Shuizhu

This traditional Sichuan technique translates as water-boiled. It employs thin slices of meat or fish that are shortly cooked in water or broth and are then placed on a bed of various vegetables such as onions, mushrooms, spinach, bean sprouts, or celery. The dish is then doused in a fiery sauce made with fried chilis and Sichuan peppercorns, and lastly, it is finished off with generous amounts of sizzling oil. Shuizhu-style dishes are characterized by their pungent, spicy flavor, while the main ingredients stay fresh and tender. It is believed that the technique first appeared among the farmers who needed a quick and filling meal, and later it developed into a popular cooking style and a restaurant staple.