Fu Qi Fei Pian (Sichuan Sliced Beef in Chili Sauce, 夫妻肺片)

Today, I'm excited to share a classic dish from Sichuan cuisine. This dish is known for its bold, spicy flavors and lingering taste, making it one of the most popular dishes in China. If you're a fan of Sichuan food, this is a must-try recipe. Once you make it yourself, you'll be pleasantly surprised by the incredible results.

1.In Fu Qi Fei Pian, there are neither husband and wife nor lung

Fu Qi Fei Pian is such an intriguing dish. You eagerly anticipate finding a married couple in it? Ha-ha, no way! Looking for lung? Not there either! So why the name "Fu Qi Fei Pian"? It's like a culinary prank. Actually, it's made with delicious ingredients like beef and tripe. Despite the misleading name, its taste is absolutely fantastic. It's like it's playing hide-and-seek with you on purpose, luring you in with a strange name and then winning over your taste buds with delicious flavors. So, don't be fooled by the name; boldly try this magical dish without any husband-and-wife or lung, guaranteed to leave you fully satisfied and smiling ear to ear.

2.The Origin of the Name Fu Qi Fei Pian

Fu Qi Fei Pian originated in Chengdu, Sichuan in the 1930s. It was first created by a couple named Guo Chaohua and Zhang Tianzheng. They noticed that the leftover scraps of beef from butcher shops were being wasted, so they washed these scraps, sliced them thinly, seasoned them carefully, mixed them with chili oil, and took them to the streets to sell. The couple sold the dish together, singing and calling out to customers in unison. Initially, this cold dish made from leftover beef scraps was known as "Fu Qi Fei Pian," meaning "Husband and Wife's Discarded Slices," as the ingredients were scraps that would have been discarded. However, due to the negative connotation of "discarded" and the inclusion of beef lung in the dish, they changed the name to "Fu Qi Fei Pian," which sounds similar but removes the reference to discarded ingredients. They later realized that the beef lung did not enhance the dish's flavor and decided to remove it from the recipe.

3.What kind of meat is Fu Qi Fei Pian made of?

Fu Qi Fei Pian is typically made from beef, beef tripe, beef tongue, beef heart, and other beef offal. These beef offal are carefully braised, sliced thinly, and then mixed with seasonings such as chili oil, ground Sichuan peppercorns, celery, peanuts, and other ingredients to create a cold dish. It has an attractive color, tender texture, fresh taste, and a strong numbing and spicy aroma.

4.Ingredients and Substitutes

Everyone has their own variations when it comes to the ingredients and seasonings for Fu Qi Fei Pian. Here are the ingredients I use to make this dish:

Braised Beef Shank

Braised Beef Tendon

Braised Beef Tripe

Braised Broth

Celery

Crushed Peanuts

White Sesame Seeds

Cilantro

Chili Oil

Soy Sauce

Vinegar

Sugar

Salt

Important Tips

My favorite combination for this dish is beef brisket with beef shank, or beef tripe with beef tongue. I always use at least two types of meat to create a more complex and interesting texture. If you prefer the most authentic version of this dish, go for beef tripe and brisket. However, if you lean towards leaner cuts, you can substitute with just brisket or chuck, omitting the offal altogether.

5.How to Cut Beef Shank, Tendon, and Tripe

When making Fu Qi Fei Pian, beef shank, tendon, and tripe are key ingredients. Here’s a simple guide on how to properly cut them:

Cutting Beef Shank:

1. Rinse Thoroughly: Start by rinsing the whole piece of beef shank under cold water.

2. Cut into Chunks: Depending on your preference, cut the shank into appropriately sized chunks. If you want faster cooking or better flavor absorption, cut the shank into smaller pieces, about 1-2 inches in size. This will help it cook more evenly and absorb the seasonings better.

Cutting Beef Tendon:

1. Rinse and Prepare: Tendon has a chewy texture, so it’s important to cut it into manageable sizes for cooking.

2. Slice Along the Grain: After rinsing, slice the tendon along the grain into segments or chunks. This will help it absorb the flavors during cooking and improve the texture.

Cutting Beef Tripe:

1. Clean Thoroughly: Rinse the tripe well, making sure to remove any impurities and unpleasant odors.

2. Slice Thinly: Once the tripe is cooked, slice it into thin pieces or strips. This makes it easier to cook and ensures that it absorbs the seasonings more effectively.

Important Tip:

When cutting beef shank, tendon, or tripe, ensure that your knife is sharp to avoid damaging the meat or making the cutting process difficult. You can adjust the size and shape of the cuts based on your personal taste and cooking needs. With these steps, you’re well on your way to making a delicious Fu Qi Fei Pian!

6.What to Pair It With

This dish is perfect for either lunch or dinner, and there are many pairing options to choose from. However, the most classic combination is to serve it with Jasmine Rice Water Ratio. The beef, having soaked up all the rich broth, blends perfectly with the rice, creating a mouthwatering flavor and texture that is truly irresistible.

7.More Authentic Sichuan Dishes

Kung Pao Chicken

Dan Dan Noodles

Braised Eggplant (Hong Shao Qiezi)

Fish with Pickled Mustard Greens (Suan Cai Yu)

Here is a step-by-step recipe tutorial for this dish. Let’s create this delicious recipe together!