Fuqi feipian: Difference between revisions

Latest revision as of 10:48, 15 February 2025

A traditional Sichuan dish made from beef and beef offal

Fuqi Feipian (Chinese: ____; pinyin: F_q_ fèipiàn ) is a traditional dish from the Sichuan province of China. It is known for its spicy and numbing flavor, characteristic of Sichuan dishes, and is made from thinly sliced beef and beef offal, typically including tripe and heart.

History[edit]

Fuqi Feipian, which translates to "Married Couple's Sliced Lung," has an interesting origin story. The dish was popularized in the 1930s by a married couple, Guo Zhaohua and Zhang Tianzheng, who sold it on the streets of Chengdu. The couple's version of the dish became so popular that it was named in their honor. Despite the name, the dish does not typically contain lung.

Ingredients[edit]

The main ingredients of Fuqi Feipian include:

Preparation[edit]

The preparation of Fuqi Feipian involves several steps:

Boiling the Meat: The beef and offal are first boiled until tender. This process can take several hours to ensure the meat is soft and flavorful.
Slicing: Once cooked, the meat is thinly sliced. The thin slices allow the flavors of the sauce to penetrate the meat.
Sauce Preparation: A sauce is made from chili oil, Sichuan pepper, soy sauce, and garlic. This sauce is what gives Fuqi Feipian its distinctive spicy and numbing flavor.
Mixing: The sliced meat is mixed with the sauce, allowing it to marinate and absorb the flavors.
Garnishing: The dish is garnished with peanuts and cilantro before serving.

Cultural Significance[edit]

Fuqi Feipian is a staple in Sichuan cuisine and is often served as an appetizer or a cold dish. It exemplifies the "mala" (__) flavor profile, which is a combination of numbing and spicy, achieved through the use of Sichuan pepper and chili.

Related pages[edit]

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-'''Fuqi Feipian''' is a popular [[Sichuan cuisine]] dish known for its spicy and numbing flavors, originating from the [[Sichuan Province]] in [[China]]. The name translates to "husband and wife lung slices," though the dish does not necessarily contain lung but rather a variety of thinly sliced beef and offal. Over time, Fuqi Feipian has evolved and spread, becoming a beloved dish in many parts of China and among enthusiasts of Sichuan cuisine worldwide.
+{{Short description|A traditional Sichuan dish made from beef and beef offal}}
+{{Chinese cuisine}}
+[[File:Fuqi_Fei_Pian.jpg|thumb|right|A plate of Fuqi Feipian]]
+'''Fuqi Feipian''' ({{zh|c=____|p=F_q_ fèipiàn}}) is a traditional dish from the [[Sichuan cuisine|Sichuan]] province of [[China]]. It is known for its spicy and numbing flavor, characteristic of Sichuan dishes, and is made from thinly sliced beef and beef offal, typically including [[tripe]] and [[heart]].
 ==History==
-The dish's origins trace back to the early 20th century in [[Chengdu]], the capital of Sichuan Province. It was created by a couple who sold their unique beef offal dish from a street cart. The dish gained popularity for its distinctive flavor, attributed to the couple's secret recipe of spices and sauces. The name "Fuqi Feipian" is said to be a tribute to the couple's collaborative effort in creating and selling the dish, symbolizing their partnership.
+Fuqi Feipian, which translates to "Married Couple's Sliced Lung," has an interesting origin story. The dish was popularized in the 1930s by a married couple, Guo Zhaohua and Zhang Tianzheng, who sold it on the streets of [[Chengdu]]. The couple's version of the dish became so popular that it was named in their honor. Despite the name, the dish does not typically contain lung.
 ==Ingredients==
-Fuqi Feipian is characterized by its combination of textures and flavors. Key ingredients include:
+The main ingredients of Fuqi Feipian include:
-* Thinly sliced beef, typically shank or tongue
+* [[Beef]]
-* Beef offal, such as tripe and lung (though modern variations may omit lung)
+* [[Beef tripe]]
-* A spicy and numbing dressing made from [[Sichuan peppercorns]], chili oil, [[soy sauce]], [[vinegar]], sugar, and minced garlic
+* [[Beef heart]]
+* [[Sichuan pepper]]
+* [[Chili oil]]
+* [[Soy sauce]]
+* [[Garlic]]
+* [[Peanuts]]
+* [[Cilantro]]
-Garnishes such as roasted peanuts, sesame seeds, and chopped green onions are often added to enhance the dish's flavor and presentation.
+==Preparation==
+The preparation of Fuqi Feipian involves several steps:
-==Preparation==
+# '''Boiling the Meat''': The beef and offal are first boiled until tender. This process can take several hours to ensure the meat is soft and flavorful.
-The preparation of Fuqi Feipian involves several steps to achieve the perfect balance of spicy, numbing, and savory flavors:
+# '''Slicing''': Once cooked, the meat is thinly sliced. The thin slices allow the flavors of the sauce to penetrate the meat.
-# The beef and offal are boiled until tender, then cooled in ice water to firm up the texture.
+# '''Sauce Preparation''': A sauce is made from chili oil, Sichuan pepper, soy sauce, and garlic. This sauce is what gives Fuqi Feipian its distinctive spicy and numbing flavor.
-# The meats are then thinly sliced and mixed with the spicy dressing, allowing the flavors to meld.
+# '''Mixing''': The sliced meat is mixed with the sauce, allowing it to marinate and absorb the flavors.
-# The dish is typically served cold, garnished with peanuts, sesame seeds, and green onions.
+# '''Garnishing''': The dish is garnished with peanuts and cilantro before serving.
 ==Cultural Significance==
-Fuqi Feipian is more than just a dish; it represents the innovative spirit of Sichuan cuisine and its emphasis on bold flavors. The dish's history and name reflect themes of partnership and collaboration, making it a symbol of love and unity for some.
+Fuqi Feipian is a staple in Sichuan cuisine and is often served as an appetizer or a cold dish. It exemplifies the "mala" (__) flavor profile, which is a combination of numbing and spicy, achieved through the use of Sichuan pepper and chili.
-==Variations==
-While the traditional Fuqi Feipian recipe focuses on beef and offal, variations exist across different regions and restaurants. Some may use different types of meat or adjust the spice levels to cater to different palates. Despite these variations, the essential characteristics of the dish—its spicy, numbing sauce and the combination of tender meats—remain consistent.
-==See Also==
+==Related pages==
 * [[Sichuan cuisine]]
-* [[Chinese cuisine]]
+* [[Chengdu]]
-* [[Offal]]
+* [[Sichuan pepper]]
+* [[Chili oil]]
 [[Category:Sichuan cuisine]]
-[[Category:Chinese dishes]]
+[[Category:Chinese beef dishes]]
-{{food-stub}}
+[[Category:Offal dishes]]