Features
Monday, 02 November 2009 05:11
Written by Hailey Meng

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This is probably the best-known Sichuan dish. Even pop singer Wang Rong has written a multi-platinum song praising its deliciousness. The literal translation of the name is ‘water boiled fish’ but in reality it has nothing to do with water. Try to imagine a gigantic clay pot of golden oil filled with snow white fish slices, yellow bean sprouts, millions of red chilies and Sichuan peppercorns. The tenderness of the fish and the spicy flavor make shui zhu yu downright habit-forming. You’d be hard-pressed to find a Sichuan eatery that doesn’t offer this classic, but here are our favorite places for it:

Yuxin Chuancai ”逍糯úË
RMB88
It’s one of the most popular dishes on their menu. Generous portion of fish and a well-balanced taste of ‘ma’ (numb) and ‘la’ (spicy) make it authentic and delicious.
Daily 11am-2pm, 5-9.30pm. All cards. 3/F, 333 Chengdu Nan Lu, by Weihai Lu (5298 0438) 成都北路333号’猩叹止愠 3楼,近威海路

Sichuan Citizen 龙门’蟛栉Ý
RMB58
This is the new favorite of the laowai set. Citizens add a touch of sweet and sour to the fish but still keeps the authentic mala taste.
Daily 11am-10.30pm. All cards. 30 Donghu Lu, by Huaihai Zhong Lu (5404 1235) 东湖路30号, 近淮海中路

Spicy Joint 辛香汇
RMB58
The recipe is somewhat retooled to fit the Shanghai palate. This is the least spicy of our selections. Nevertheless, the fish is delicate, tender and delicious.
Daily 11am-10pm, Domestic cards. 4/F, 500 Jinling Dong Lu (6470 2777) 金陵东路500号4楼,近西藏路

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