Sichuan Boiled Fish, or Shui Zhu Yu, is a bold and fiery dish featuring white fish fillets (usually catfish or bass) poached in a bubbling Sichuan peppercorn and dried chili broth with bean sprouts, Chinese cabbage, and garlic. It originated in Chongqing, a city in Sichuan province, and showcases the region's signature “mala” (numbing and spicy) flavor profile. The fish is briefly marinated, then poached and poured over blanched vegetables, followed by a sizzling drizzle of hot oil over fresh aromatics and chili flakes. Served hot as a main course or family-style dish, it's a favorite in both home kitchens and Sichuan restaurants. A cultural icon of modern Sichuan cuisine, it reflects the region’s love for intense heat and layered spice. Common variations include beef or tofu versions.

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