Shuǐ zhǔ yú

01 / О БЛЮДЕ

Что это за блюдо

Исходное описание на английском языке. Русский перевод ещё не добавлен.

Shuǐ zhǔ yú is a Sichuanese fish dish known for its fiery broth, bold use of chili, and mouth-numbing Sichuan peppercorns. The name translates as “water-boiled fish,” but the method and seasoning make it much more complex than its name might suggest. The preparation begins by slicing freshwater fish fillets, usually grass carp or similar white fish, into thin pieces. These are marinated with salt, Shaoxing wine, and a bit of starch to keep the flesh tender. Meanwhile, a base is built by frying dried chilies, Sichuan peppercorns, garlic, and bean paste in oil to create an intensely fragrant sauce. Water or stock is added to form the broth, which becomes red and spicy. Vegetables such as bean sprouts or cabbage are often placed at the bottom of the serving bowl, then the marinated fish slices are quickly poached in the broth until just cooked. Finally, more dried chilies and peppercorns are scattered on top and doused with hot oil to release their aroma. One of the defining qualities of shuizhu yu is the layering of heat. Rather than being uniformly spicy, the dish offers a mix of fiery chili, numbing peppercorn, and savory bean paste that creates depth rather than just sharpness. The vegetables, cooked beneath the fish, absorb the broth and provide both texture and relief from the intensity. The method of pouring hot oil over the final dish also adds a dramatic fragrance that lingers as it is served. Today, shuǐ zhǔ yú is found not only in Sichuan but also in Chinese restaurants worldwide, often ordered as a centerpiece dish to share. It is typically eaten with plain steamed rice, which balances the strong flavors, and accompanied by other Sichuan dishes to complete a meal.