With a lot of Asian dishes this is one dish the name can so easily lost in translation. If translated word for word, this dish would be called water cooked beef which does not sound too appetizing. It was nearly 10 years ago in a business trip to Dalian that I had my first taste of a sister dish of Sichuan water poached beef - Sichuan water poached fish. When the fish was presented to the table in a large shallow ceramic bowl there was this half inch thick of orange chili oil. Very intimating. I was immediately perplexed with the name as the abundance of oil gave me the impression that the slices of fish were more likely poached in hot (as spicy hot) oil rather than cooked in water as the name suggested.
