Fuqi feipian

A traditional Sichuan dish made from beef and beef offal

A plate of Fuqi Feipian

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

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

The main ingredients of Fuqi Feipian include:

• Beef
• Beef tripe
• Beef heart
• Sichuan pepper
• Chili oil
• Soy sauce
• Garlic
• Peanuts
• Cilantro

Preparation

The preparation of Fuqi Feipian involves several steps:

1. 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.
2. Slicing: Once cooked, the meat is thinly sliced. The thin slices allow the flavors of the sauce to penetrate the meat.
3. 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.
4. Mixing: The sliced meat is mixed with the sauce, allowing it to marinate and absorb the flavors.
5. Garnishing: The dish is garnished with peanuts and cilantro before serving.

Cultural Significance

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

• Sichuan cuisine
• Chengdu
• Sichuan pepper
• Chili oil