If you love bold, complex, and thrillingly spicy food, then Fuqi Feipian is a Sichuan dish you must meet. Its name, often translated as “Couple’s Lung Slice” or “Husband and Wife Lung Slice,” can be startling. But rest assured—despite the name, this classic cold appetizer contains no lungs.
A Taste of History: The Couple Behind the Dish
Every great dish has a story, and this one begins in 1930s Chengdu. A couple named Guo Chaohua and Zhang Tianzhi set up a small food stall. To make ends meet, they creatively used inexpensive beef off-cuts—like heart, tongue, tripe, and tendon—that others often overlooked.
They simmered these cuts, sliced them paper-thin, and then tossed them in a revolutionary sauce. This dressing was a masterful balance of numbing Sichuan peppercorns, fiery chili oil, and a symphony of aromatic ingredients like star anise and sesame paste. The result was so delicious, affordable, and memorable that it became a local sensation. Patrons lovingly named the dish after the couple, and “Fuqi Feipian” was born.
So, What’s Really In It?
The “Fei” (肺) in the name is a historical misnomer. While early versions might have occasionally included lung, modern versions for both taste and food safety almost never do. The true stars of the dish are:
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Beef: Typically a combination of beef shank, heart, tongue, and tripe.
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Tendon: Valued for its unique gelatinous and slightly crunchy texture.
These ingredients are first boiled in a spiced broth until tender, then cooled and sliced into delicate, almost translucent pieces.
The Magic is in the Sauce
The soul of Fuqi Feipian is its dazzlingly complex sauce. It’s a harmonious, yet exciting, clash of flavors known as málà—the signature sensation of Sichuan cuisine meaning “numbing” (má) and “spicy” (là).
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Chili Oil: Provides a vibrant red color and a penetrating, aromatic heat.
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Sichuan Peppercorns: Create a tingling, numbing sensation on the tongue that is unique and exhilarating.
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Aromatic Boosters: Soy sauce, sesame paste, sugar, and garlic add layers of savory, nutty, sweet, and pungent notes.
The final dish is a beautiful mosaic: pale beef slices glistening with a ruby-red oil, sprinkled with crushed peanuts and fresh cilantro. The texture is a delightful play of tender, chewy, and slightly crunchy, all at once.
Why You Should Try It
Fuqi Feipian is more than just a dish; it’s an experience. It perfectly encapsulates the daring and inventive spirit of Sichuan street food. It’s the perfect starter to awaken your palate and prepare you for a larger meal. For the adventurous eater, it offers a thrilling journey into the heart of true Chinese culinary tradition.
So, when you see it on a menu, embrace the adventure. Order a plate, and taste the story of the ingenious couple from Chengdu whose creation continues to set taste buds alight.
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