When TSH and I went on a recent visit, they weren't serving Shui Zhu Yu as they didn't have any fish that day. We ordered Shui Zhu Niu Rou (the beef version) instead. It arrived topped with a spoonful of chopped raw garlic.

It's quite different from the fish dish as instead of a soupy base, it had a thick and starchy gravy base. The accompanying vegetable in this dish was sliced cabbage instead of soy bean sprouts. The gravy base also had some vinegar in it which made the dish spicy, salty, sourish and starchy. That said, it was delicious as the sourish gravy helped to cut the heavy feeling of the starchy gravy and whetted the appetite. We got pretty addicted to this dish. The only thing we didn't like so much was that the beef slices were a little over-tenderized, we could taste a little of the tenderizer though its flavour was largely masked by the spiciness and tanginess of the gravy. In spite of the tenderizer issue, this is still a Must-Try!