Steam Slice Beef, 水煮牛肉 ($6)
水煮 literally means "water-cooked" - is one of my favourite Sichuan cooking. The dish had a relatively short history but was made really popular that it had become a 'must have' item on all Sichuan restaurants and eateries.
In China, the dish is usually served in a large bowl; almost like that of your face-washing basin ;) Water-cooked Fish, 水煮鱼 is the universal rendition of this famous dish, while Water-cooked Beef favor those who doesn't like trying their luck with fish bones.
Don't be intimidated by the covering of the thick layer of red chili oil, most version of this dish are spicy but bearable, especially those served in Singapore. And from Chinese medical point of views, eating heavily spiced food (Pepper, Chili) help purge one's body internal dampness caused by humid climate, such as those experienced in Chengdu Sichuan, and perhaps Singapore?
Don't be intimidated by the covering of the thick layer of red chili oil, most version of this dish are spicy but bearable, especially those served in Singapore. And from Chinese medical point of views, eating heavily spiced food (Pepper, Chili) help purge one's body internal dampness caused by humid climate, such as those experienced in Chengdu Sichuan, and perhaps Singapore?
A very stimulating experience indeed, you've got to try.
We have ours, here.
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