Fuqi Feipian, also known as ‘Husband and Wife Lung Slices’, is a classic Sichuan dish renowned for its complex flavors and satisfying textures. Despite its name, it rarely contains lung anymore, featuring instead thinly sliced beef and beef offal (such as tripe, heart, and tongue) braised and then tossed in a fiery and aromatic chili oil sauce. The sauce is a symphony of flavors, boasting the numbing heat of Sichuan peppercorns, the pungency of chili oil, and the savory depth of soy sauce and vinegar. Garnished with roasted peanuts and cilantro, Fuqi Feipian offers a delightful balance of spicy, savory, crunchy, and aromatic elements. This dish is not just a culinary experience but also a cultural one, deeply rooted in Sichuan’s street food history. Preparing Fuqi Feipian at home allows you to adjust the spice level to your preference and enjoy the authentic taste of Sichuan cuisine.
Origin & History
Fuqi Feipian’s story began in the 1930s in Chengdu, Sichuan. A husband and wife, Guo Chaohua and Zhang Tianzheng, started selling cold beef slices in the streets. They initially used discarded beef offal, which was cheaper and more readily available. Through careful preparation and a special blend of spices, they transformed these humble ingredients into a delicious and affordable treat. The dish became incredibly popular, known for its unique flavor and the couple’s dedication.
Originally called ‘Feipian’ (lung slices), the dish’s name reflected its primary ingredient. However, as the dish evolved and gained popularity, better cuts of beef gradually replaced the lung, and the name was changed to ‘Fuqi Feipian’ (‘Husband and Wife Lung Slices’) to honor the couple who created it and to distinguish it from other similar dishes. The ‘lung slices’ remained in the name as a nostalgic reminder of its humble origins. Today, Fuqi Feipian is a celebrated Sichuan dish, enjoyed both on the streets and in upscale restaurants, a testament to the couple’s culinary innovation and entrepreneurial spirit.
Nutritional Benefits
Fuqi Feipian, while flavorful, can be a relatively high-fat and high-sodium dish due to the chili oil and soy sauce. However, it also provides some nutritional benefits. Beef and beef offal are good sources of protein, iron, and various B vitamins, which are essential for energy production and overall health. Protein helps with muscle building and repair. Iron is crucial for oxygen transport in the blood, preventing anemia. The peanuts add healthy fats and fiber. When preparing Fuqi Feipian at home, you can control the amount of oil and sodium to make it a healthier option. Using leaner cuts of beef and reducing the amount of salt used in the braising liquid and sauce can significantly improve its nutritional profile. A balanced portion size is also key to enjoying this dish in moderation.
🥢 Ingredients
- Beef shank (or other lean beef cut)
- Beef tripe
- Beef heart (optional)
- Sichuan peppercorns
- Dried chili peppers
- Star anise
- Bay leaves
- Ginger
- Garlic
- Soy sauce
- Chinese black vinegar
- Sugar
- Chili oil
- Roasted peanuts, crushed
- Cilantro, chopped
- Sesame seeds (optional)
🔥 Instructions
- Prepare the beef and offal: Clean the beef tripe thoroughly. Blanch the beef shank and offal separately in boiling water to remove impurities.
- Braise the meat: In a pot, combine the blanched beef shank, tripe, heart (if using), ginger slices, star anise, bay leaves, and Sichuan peppercorns. Add enough water to cover the meat. Bring to a boil, then reduce heat and simmer for 1.5-2 hours, or until the beef is tender.
- Cool and slice: Remove the meat from the broth and let it cool completely. Slice the beef and offal into very thin slices.
- Prepare the sauce: In a bowl, combine soy sauce, Chinese black vinegar, sugar, minced garlic, chili oil, and a pinch of ground Sichuan peppercorns. Adjust the amounts to your preference.
- Assemble the dish: Arrange the sliced beef and offal on a serving plate. Pour the sauce over the meat. Garnish with crushed roasted peanuts, chopped cilantro, and sesame seeds (optional).
- Serve: Serve immediately and enjoy!
👨🍳 Pro Tips
- Use high-quality Sichuan peppercorns: The numbing sensation (ma la) is a signature of Sichuan cuisine. Freshly ground Sichuan peppercorns will give the best flavor.
- Adjust the chili oil to your preference: Some chili oils are spicier than others. Start with a small amount and add more to taste.
- Thinly slice the meat: Thin slices allow the meat to better absorb the sauce and create a more pleasant texture.
- Don’t overcook the beef: Overcooked beef will be tough. Simmering it until it’s tender but still slightly firm is ideal.
- Add a touch of sugar: A small amount of sugar balances the savory and spicy flavors.
