Had dinner recently at a tiny Sichuan dive here in Shanghai, and got something very different to usual oil and chili bath I'm used to when I ordered shui zhu yu. It was much more a thick soup/stew with a very thin layer of oil on top. Seemed like a tomato base with Sichuan peppercorns, chili, and garlic, and the slices of fish. I asked the owner about it, and he told us that there are two ways to make shui zhu yu: the one most people are used to (including me, and everyone I know), which involves a ton of hot oil being poured over sliced fish, and then this one. He claimed the former is actually fei teng yu, not shui zhu yu. Can anyone clear up= this confusion? And what of shui zhu niu rou, and its pot of oil?