What it is
水煮牛肉 (shuǐ zhǔ niú ròu) is a Sichuan classic. “Boiled” undersells it: tender slices of beef are poached in a chilli-bean broth over vegetables, then covered with dried chilli, Sichuan pepper and garlic, and finished with hot oil poured over the top.
How it tastes
Big, bold 麻辣: numbing, hot and fragrant, with very tender beef. Marked three chillies on our menu, so it is for people who enjoy real heat.
How to order it
Pair it with plain rice and a non-spicy dish such as scallion-oil chicken or the garlic ribs to give your mouth a break.
