Fuqi feipian, which translates to husband and wife lung slices, got its nickname from the couple who sold this cold beef platter from a Chengdu street stall. The lung is long gone from the modern recipe, but the name stuck, and the dish has become one of the city’s most famous cold appetizers. The original couple sold it to laborers, and the recipe has been copied ever since, so today it appears on nearly every Sichuan restaurant menu in the world.
A cold platter with a love story in its name
The slices are chilled, so the chili oil sauce clings to them like lacquer, and the mix of beef, tripe, and tendon gives a range of textures from tender to snappy. Crushed peanuts and cilantro on top make each bite crunchy, savory, and thoroughly addictive. Serve it as the starter to a Sichuan feast, and watch the platter empty before the mains arrive; it also keeps beautifully in the fridge, so it is a perfect make-ahead party dish.
Craving more? Explore all Sichuan Kitchen recipes.
New to these flavors? Our Beginner’s Guide to Asian Sauces & Seasonings explains every pantry staple used here.
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