水煮牛肉 (Oil Poached Beef)
Dinner @ '蜀江村' for Zigong [自贡] 盐帮菜, a sub-vein in the Chuan vein [川] of Chinese cuisines.
It may not garnered yet international fame but it is plenty popular within China - the oil poached way of serving thin slivers of fresh beef and fish as well as frog legs.
Oil poached beef is very famous in Zigong. Beef slices or slivers are first quickly poached in water and then hot rapeseed oil spiced with dried chillies and spices are poured over them with slices of celery and cucumber along with mung bean sprouts.
I have yet to meet anyone who didn't like the taste of the dish, despite the oil and despite the heat and the numbing.
水煮牛肉 (Oil Poached Beef)
Dinner @ '蜀江村' for Zigong [自贡] 盐帮菜, a sub-vein in the Chuan vein [川] of Chinese cuisines.
It may not garnered yet international fame but it is plenty popular within China - the oil poached way of serving thin slivers of fresh beef and fish as well as frog legs.
Oil poached beef is very famous in Zigong. Beef slices or slivers are first quickly poached in water and then hot rapeseed oil spiced with dried chillies and spices are poured over them with slices of celery and cucumber along with mung bean sprouts.
I have yet to meet anyone who didn't like the taste of the dish, despite the oil and despite the heat and the numbing.