water-boiled beef
E554758
Water-boiled beef is a classic Sichuan dish featuring thinly sliced beef poached in a fiery, numbing chili and Sichuan peppercorn broth, known for its intense heat and bold flavors.
Statements (49)
| Predicate | Object |
|---|---|
| instanceOf |
Chinese dish
ⓘ
Sichuan dish ⓘ spicy beef dish ⓘ |
| countryOfOrigin | China ⓘ |
| course | main course ⓘ |
| culinaryCategory | mala dish ⓘ |
| hasChineseName | 水煮牛肉 ⓘ |
| hasFlavorProfile |
aromatic
ⓘ
numbing ⓘ savory ⓘ spicy ⓘ |
| hasIngredient |
Sichuan peppercorns
ⓘ
bean sprouts ⓘ broad bean chili paste ⓘ celery ⓘ chili oil ⓘ cooking wine ⓘ doubanjiang ⓘ dried chili peppers ⓘ garlic ⓘ ginger ⓘ napa cabbage ⓘ scallions ⓘ sesame seeds ⓘ soy sauce ⓘ starch for velveting ⓘ stock ⓘ thinly sliced beef ⓘ vegetable oil ⓘ |
| hasPrimaryIngredient | beef ⓘ |
| isKnownFor |
bold flavors
ⓘ
intense heat ⓘ mala sensation ⓘ |
| isServedIn | large bowl ⓘ |
| isServedWith |
beef slices over vegetables
ⓘ
chili oil on top ⓘ |
| isTypicallyEatenWith | steamed rice ⓘ |
| originatesFrom |
Sichuan Province
NERFINISHED
ⓘ
Sichuan cuisine ⓘ |
| regionalStyle | Sichuan mala style ⓘ |
| requiresPreparationStep |
marinating beef slices
ⓘ
velveting beef in starch ⓘ |
| seasoningFeature |
heavy use of Sichuan peppercorn
ⓘ
heavy use of chili ⓘ |
| similarTo | water-boiled fish ⓘ |
| spicinessLevel | very hot ⓘ |
| textureOfBeef | tender ⓘ |
| usesCookingMethod |
poaching
ⓘ
stir-frying aromatics ⓘ |
Referenced by (1)
Full triples — surface form annotated when it differs from this entity's canonical label.