Admin: [CFWK] Enrich from verified facts (original English)

2026-09-23T11:54:40Z

[CFWK] Enrich from verified facts (original English)

← Older revision		Revision as of 19:54, 23 September 2026
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	{{#seo:		{{#seo:
	\|title=Water Boiled Pork (水煮肉片) - Chinese Food Wiki		\|title=Water Boiled Pork (水煮肉片) - Chinese Food Wiki
	\|keywords=Water Boiled Pork,水煮肉片,Sichuan Food,shuizhu		\|keywords=Water Boiled Pork,水煮肉片,Sichuan Food,shuizhu,mala
	\|description=Water Boiled Pork is Sichuan sliced pork poached and served under chili oil with vegetables.		\|description=Water Boiled Pork is Sichuan sliced pork poached and served under chili oil with vegetables.
	}}		}}
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	'''Water Boiled Pork''' (Simplified Chinese: 水煮肉片; Traditional Chinese: 水煮肉片; Pinyin: ''Shuǐzhǔ ròupiàn'') is a Sichuan ~~"shuizhu"~~ dish of thinly sliced pork briefly cooked in seasoned broth and served over vegetables under a blanket of hot chili oil.		'''Water Boiled Pork''' (Simplified Chinese: 水煮肉片; Traditional Chinese: 水煮肉片; Pinyin: ''Shuǐzhǔ ròupiàn'') is a Sichuan “shuizhu” dish of thinly sliced pork briefly cooked in seasoned broth and served over vegetables under a blanket of hot chili oil. Despite the mild English name, the plate is defined by mala heat and aromatic oil, not plain boiling.<ref name="csf">[https://www.chinasichuanfood.com/shui-zhu-pork-szechuan-pork-in-spicy-broth/ China Sichuan Food: shuizhu method overview (checklist)]</ref><ref name="decoded">[https://chinacoded.com/dishes/shui-zhu-rou-pian/ China Decoded: Shui Zhu Rou Pian ordering notes]</ref>

	== Characteristics ==		== Characteristics ==

	~~Despite the name, the excitement is the fiery oil and numbing-spicy broth, not plain boiling.~~ Pork stays tender; ~~vegetables (often~~ bean sprouts or leafy ~~greens) sit~~ beneath. Closely related techniques appear in [[Sichuan Boiled Fish]] and [[Sichuan Boiled Beef]].		Pork stays tender from a short poach after a starch marinade; blanched vegetables—often bean sprouts, cabbage, or leafy greens—sit beneath to catch oil and broth. The finish pours smoking-hot chili oil over dried chilies and Sichuan pepper so fragrance blooms at the table. Soft naming joke: “water boiled” is one of Sichuan cuisine’s great understatements. Closely related techniques appear in [[Sichuan Boiled Fish]] and [[Sichuan Boiled Beef]]; keep distinct from clear soups and from dry-fried chili pork without the oil-bath presentation.

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

	Sliced pork, starch marinade, broth, dried chilies, Sichuan pepper, chili oil, ~~doubanjiang~~, and blanched vegetables. Heat level is typically high.		Sliced lean pork; starch marinade; broth; dried chilies; Sichuan pepper; chili oil; doubanjiang; ginger, garlic, and scallion; blanched vegetables. Heat level is typically high. Soft stock note: some kitchens lean on Pixian doubanjiang color and savoriness; others push heavier peppercorn aroma. Overview only—not a recipe.

	== History and culture ==		== History and culture ==

	Shuizhu preparations are modern Sichuan restaurant favorites that extend classic chili-oil and doubanjiang flavors. ~~This pork version complements~~ the beef and fish ~~members~~ of the ~~same family already documented~~ on~~-wiki~~.		Shuizhu preparations are modern Sichuan restaurant favorites that extend classic chili-oil and doubanjiang flavors into a whole family of plates. Soft lineage: the better-documented ancestor is Zigong Salt Gang (盐帮) water-boiled beef, linked to salt-well workers cooking inexpensive retired oxen with salt, chili, and pepper; soft culinary landmark associates Zigong chef Fan Ji’an with refining the restaurant style in the 1930s, after which pork, fish, and other proteins became everyday variants—treat inventor-date details as '''soft / checklist''' history supported by food writers and museum culture notes rather than a single archival patent.<ref name="chill">[https://chillcrispbyxueci.substack.com/p/sichuan-spicy-water-boiled-beef Chill Crisp / Xueci Cheng: Zigong salt-gang shuizhu beef history (checklist)]</ref><ref name="sctu">[https://www.sctu.edu.cn/bwg/info/1065/1543.htm SCTU food-culture museum notes on water-boiled meat lineage]</ref> Soft documentary cue: Sichuan–Chongqing cookbooks of the 1950s–60s begin recording water-boiled beef and pork as named dishes. Soft serving culture: the pork version spread as a more everyday restaurant counterpart to beef and as a peer to fish shuizhu on national [[Sichuan Food]] menus.

	== Serving and variations ==		== Serving and variations ==

	Shared main with rice; stir before eating ~~to mix~~ oil ~~and broth~~. See [[Sichuan Food]], [[Sichuan Boiled Beef]], ~~and~~ [[Sichuan Boiled Fish]].		Shared main with rice; diners stir oil, broth, meat, and vegetables together before eating. Soft variations: beef, fish, rabbit, or chicken under the same oil-bath logic; home versus restaurant chili intensity. See [[Sichuan Food]], [[Sichuan Boiled Beef]], [[Sichuan Boiled Fish]], and [[Mapo Tofu]].

	== See also ==		== See also ==
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	* [[Sichuan Boiled Fish]]		* [[Sichuan Boiled Fish]]
	* [[Mapo Tofu]]		* [[Mapo Tofu]]
			* [[Fish-Fragrant Eggplant]]
	* [[List of dishes (A-Z)]]		* [[List of dishes (A-Z)]]

			== References ==
			{{Reflist}}

Admin: [CFWK] create Water Boiled Pork (Round9 P2 dish)

2026-09-22T05:01:08Z

[CFWK] create Water Boiled Pork (Round9 P2 dish)

New page

{{#seo:
|title=Water Boiled Pork (水煮肉片) - Chinese Food Wiki
|keywords=Water Boiled Pork,水煮肉片,Sichuan Food,shuizhu
|description=Water Boiled Pork is Sichuan sliced pork poached and served under chili oil with vegetables.
}}

{{Infobox chinese food
| image = Water Boiled Pork.jpg
| caption = Water Boiled Pork
| alternate_name = Shuizhu roupian; boiled pork slices in chili oil
| pinyin = Shuǐzhǔ ròupiàn
| type = Poached meat in chili broth
| course = Main
| country = China
| region = Sichuan
| other = Sichuan shuizhu pork with chili oil
}}

'''Water Boiled Pork''' (Simplified Chinese: 水煮肉片; Traditional Chinese: 水煮肉片; Pinyin: ''Shuǐzhǔ ròupiàn'') is a Sichuan "shuizhu" dish of thinly sliced pork briefly cooked in seasoned broth and served over vegetables under a blanket of hot chili oil.

== Characteristics ==

Despite the name, the excitement is the fiery oil and numbing-spicy broth, not plain boiling. Pork stays tender; vegetables (often bean sprouts or leafy greens) sit beneath. Closely related techniques appear in [[Sichuan Boiled Fish]] and [[Sichuan Boiled Beef]].

== Ingredients (overview) ==

Sliced pork, starch marinade, broth, dried chilies, Sichuan pepper, chili oil, doubanjiang, and blanched vegetables. Heat level is typically high.

== History and culture ==

Shuizhu preparations are modern Sichuan restaurant favorites that extend classic chili-oil and doubanjiang flavors. This pork version complements the beef and fish members of the same family already documented on-wiki.

== Serving and variations ==

Shared main with rice; stir before eating to mix oil and broth. See [[Sichuan Food]], [[Sichuan Boiled Beef]], and [[Sichuan Boiled Fish]].

== See also ==

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

Water Boiled Pork - Revision history

Admin: [CFWK] Enrich from verified facts (original English)

Admin: [CFWK] create Water Boiled Pork (Round9 P2 dish)