Fuqi Feipian (夫妻肺片)Today’s recipe is for every diehard Sichuan food fan out there.Fuqi feipian (夫妻肺片; fūqī fèipiàn) is about as Sichuan as it gets.It’s a dish of sliced beef and tripe, swimming in chili oil with that signature combination of fiery spice and mouth-numbing Sichuan peppercorns that keeps you reaching your chopsticks back into the plate for more! What Is Fuqi Feipian?Fuqi feipian is Sichuan appetizer dish usually served at room temperature.

It consists of thinly sliced beef (most often heart and tongue) and tripe, tossed in a spicy numbing sauce made with chili oil, Sichuan peppercorns, garlic, sesame, vinegar, and a little sugar.The addition of aromatic Chinese celery, cilantro, and crunchy peanuts rounds out the flavors. It also has an interesting history behind it.In the 1930s, the dish was already widely available from street vendors in Chengdu, and popular due to its inexpensive ingredients.

However, it was not yet known as “fuqi feipian,” which translates roughly—and perhaps unflatteringly—to “husband and wife lung slices.”It eventually got this name because there was one particular married couple in Chengdu who became famous for their version of the dish.And so, “fuqi feipian” was born (or at least, renamed!). While the dish does use beef offal, such as honeycomb tripe, heart, and tongue, I have never seen a version of the dish that includes lung—despite the fact that it’s in the name! Sources (um, Wikipe

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