Admin: [CFWK] Redirect alternate title

2026-09-25T01:11:24Z

[CFWK] Redirect alternate title

← Older revision		Revision as of 09:11, 25 September 2026
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	{{#~~seo:~~		#REDIRECT [[Sichuan Boiled Beef]]
	~~\|title=Water Boiled Beef (水煮牛肉) - Chinese Food Wiki~~
	~~\|keywords=Water Boiled Beef,水煮牛肉,Shui Zhu Niu Rou,Sichuan boiled beef,mala beef~~
	~~\|description=Water Boiled Beef (水煮牛肉) is a Sichuan dish of sliced beef cooked in a fiery chili oil broth, related to but distinct from Sichuan Boiled Fish.~~
	}}

	~~{{Infobox chinese food~~
	~~\| image = Water Boiled Beef.jpg~~
	~~\| caption = Water Boiled Beef~~
	~~\| alternate_name = Shui Zhu Niu Rou; Shuizhu Niurou; Sichuan boiled beef; boiled beef in chili oil; 水煮牛肉~~
	~~\| pinyin = Shuǐ zhǔ niú ròu~~
	~~\| type = Sliced beef in chili-oil broth~~
	~~\| course = Shared main~~
	~~\| country = China~~
	~~\| region = Sichuan; Sichuan restaurants nationwide and diaspora~~
	~~\| other = Sichuan mala boiled beef — sibling to Sichuan Boiled Fish, not dry kung pao beef~~
	}}

	'''Water Boiled Beef''' (Simplified Chinese: 水煮牛肉; Traditional Chinese: 水煮牛肉; Pinyin: ''Shuǐ zhǔ niú ròu''; also Shui Zhu Niu Rou) is a Sichuan dish of thinly sliced beef briefly cooked in a bubbling, chili-heavy broth and oil, usually served over blanched vegetables such as bean sprouts or cabbage and finished with a dramatic pour of hot chili oil and Sichuan pepper. Soft exclusive inventorship claims for a single restaurant are folk. It belongs to the same '''shui zhu''' (water-boiled) family as [[Sichuan Boiled Fish]] (水煮鱼) but uses beef as the protein; it is not dry stir-fried kung pao beef and not clear-broth boiled beef alone.<ref name="wp">[https://en.wikipedia.org/wiki/Sichuan_cuisine Source]</ref>

	~~== Characteristics ==~~

	~~Bright red chili oil surface; tender beef slices; mala heat and fragrance; vegetables underneath soak up the broth.~~

	~~== Ingredients (overview) ==~~

	Beef ~~slices; chili, Sichuan pepper, bean paste, garlic, oil; vegetables such as bean sprouts or greens. Overview only—not a recipe card.~~

	~~== History and culture ==~~

	Part of modern Sichuan restaurant mala classics alongside water-boiled fish and other shui zhu plates. English menus say "water boiled beef," "boiled beef in chili oil," or "shui zhu niu rou." See [[Sichuan Food]] and [[Sichuan Boiled Fish]].

	~~== Serving and variations ==~~

	~~Shared main with rice. See [[Sichuan Boiled Fish]], [[Mapo Tofu]], and [[Fuqi Feipian]].~~

	~~== See also ==~~

	* [[Sichuan Boiled Fish]]
	* [[Sichuan Food]]
	* [[Mapo Tofu]]
	* [[Fuqi Feipian]]
	* [[List of dishes (A-Z)]]

	~~== References ==~~
	~~{{Reflist}}~~

Admin: [CFWK] Create dish page (Infobox + Commons)

2026-09-24T15:48:32Z

[CFWK] Create dish page (Infobox + Commons)

New page

{{#seo:
|title=Water Boiled Beef (水煮牛肉) - Chinese Food Wiki
|keywords=Water Boiled Beef,水煮牛肉,Shui Zhu Niu Rou,Sichuan boiled beef,mala beef
|description=Water Boiled Beef (水煮牛肉) is a Sichuan dish of sliced beef cooked in a fiery chili oil broth, related to but distinct from Sichuan Boiled Fish.
}}

{{Infobox chinese food
| image = Water Boiled Beef.jpg
| caption = Water Boiled Beef
| alternate_name = Shui Zhu Niu Rou; Shuizhu Niurou; Sichuan boiled beef; boiled beef in chili oil; 水煮牛肉
| pinyin = Shuǐ zhǔ niú ròu
| type = Sliced beef in chili-oil broth
| course = Shared main
| country = China
| region = Sichuan; Sichuan restaurants nationwide and diaspora
| other = Sichuan mala boiled beef — sibling to Sichuan Boiled Fish, not dry kung pao beef
}}

'''Water Boiled Beef''' (Simplified Chinese: 水煮牛肉; Traditional Chinese: 水煮牛肉; Pinyin: ''Shuǐ zhǔ niú ròu''; also Shui Zhu Niu Rou) is a Sichuan dish of thinly sliced beef briefly cooked in a bubbling, chili-heavy broth and oil, usually served over blanched vegetables such as bean sprouts or cabbage and finished with a dramatic pour of hot chili oil and Sichuan pepper. Soft exclusive inventorship claims for a single restaurant are folk. It belongs to the same '''shui zhu''' (water-boiled) family as [[Sichuan Boiled Fish]] (水煮鱼) but uses beef as the protein; it is not dry stir-fried kung pao beef and not clear-broth boiled beef alone.<ref name="wp">[https://en.wikipedia.org/wiki/Sichuan_cuisine Source]</ref>

== Characteristics ==

Bright red chili oil surface; tender beef slices; mala heat and fragrance; vegetables underneath soak up the broth.

== Ingredients (overview) ==

Beef slices; chili, Sichuan pepper, bean paste, garlic, oil; vegetables such as bean sprouts or greens. Overview only—not a recipe card.

== History and culture ==

Part of modern Sichuan restaurant mala classics alongside water-boiled fish and other shui zhu plates. English menus say "water boiled beef," "boiled beef in chili oil," or "shui zhu niu rou." See [[Sichuan Food]] and [[Sichuan Boiled Fish]].

== Serving and variations ==

Shared main with rice. See [[Sichuan Boiled Fish]], [[Mapo Tofu]], and [[Fuqi Feipian]].

== See also ==

* [[Sichuan Boiled Fish]]
* [[Sichuan Food]]
* [[Mapo Tofu]]
* [[Fuqi Feipian]]
* [[List of dishes (A-Z)]]

== References ==
{{Reflist}}

Water Boiled Beef - Revision history

Admin: [CFWK] Redirect alternate title

Admin: [CFWK] Create dish page (Infobox + Commons)