Sichuan Boiled Beef in Fiery Sauce (Shuizhu Niurou)
Three sources of heat and spice contribute to the incendiary character of this dish: dried chiles, Sichuan peppercorns, and chile paste. Don't substitute regular black peppercorns for the Sichuan variety, which have a singular, tongue-numbing flavor that is essential to the dish.
Source: Appetite for China
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Credit: Appetite for China
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Shuizhu niurou is translated literally into English as water-boiled beef, a rather benign name for such a potent tongue-burning dish. It could more aptly be named water-boiled chilis with beef garnish.. But for spice fiends and native Sichuanese, this fiery dish is pure delicious comfort food.
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