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.

The name "Fu Qi Fei Pian" might catch some people off guard at first, much like the quirky and unique name "Mouthwatering Chicken." It literally translates to "Husband and Wife Lung Slices" in English, and you can find an explanation for the name on Wikipedia. In reality, the dish is made using more affordable cuts of beef, such as brisket, along with some offal like beef tripe, heart, or tongue.

1.What is Fu Qi Fei Pian?

Fu Qi Fei Pian is a traditional dish from Chengdu, Sichuan, and a hallmark of Sichuan cuisine. It was created by a husband-and-wife team, Guo Chaohua and Zhang Tianzheng. The dish typically uses ingredients such as beef tripe, heart, tongue, brisket, and beef skin, which are braised and then thinly sliced. These slices are then topped with a spicy red oil made from chili oil, ground Sichuan peppercorns, and other seasonings. The dish is known for its meticulous preparation, vibrant appearance, tender meat, and rich, spicy flavor, making it incredibly enticing.

2.Why Share This Dish?

While making Fu Qi Fei Pian requires some time and skill, I’ve decided to share this recipe primarily to meet the expectations of my Sichuan followers. For them, this dish is more than just food—it’s a taste of home and a connection to their roots.

Beyond that, I want to introduce more of my followers to the rich culinary traditions of Sichuan. Fu Qi Fei Pian’s spicy and aromatic flavors are quintessentially Sichuan, and for those who may not be familiar with Sichuan cuisine, this dish offers a unique and exciting taste experience. By trying this recipe, I hope you’ll not only savor its distinctive flavor but also appreciate the deeper cultural elements of Sichuan cooking.

Although the preparation and cooking process can be somewhat involved, the end result is absolutely worth the effort. Whether you’re looking to relive the flavors of home or eager to explore new culinary horizons, Fu Qi Fei Pian is sure to surprise and delight you.

3.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.

4.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!

5.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.

6.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!