Husband & Wife Lung Slices — Fuqi Feipian
Quick Info
- Flavor
- Numbing-spicy with deep savory notes. Chili oil, Sichuan peppercorns, and toasted sesame coat thin slices of braised beef in a bold, aromatic dressing.
- Texture
- Paper-thin slices of tender braised beef and offal, slightly chewy, generously dressed in fragrant chili oil
- Spice Level
- 🌶️🌶️🌶️ — Comparable to a spicy buffalo wing, with added Sichuan numbing tingle
- Temperature
- Served Cold
Ingredients
Allergens
Confirmed
The Story
In the 1930s, a husband-and-wife team in Chengdu sold sliced beef offal from a street cart. Despite the name “lung slices” (肺片), the dish traditionally doesn’t contain lung — the name is a Sichuan pun. The word “废” (waste/scraps) sounds like “肺” (lung), referring to the cheap offal cuts they originally used. The couple’s recipe became so popular that the dish was named after them.
What to Expect
A plate of glistening, paper-thin slices of braised beef and offal fanned out and drenched in bright red chili oil. The meat is deeply seasoned from long braising, and the cold serving temperature makes this a refreshing starter. Crushed peanuts and sesame seeds add crunch. It’s a classic appetizer served at the start of almost every Sichuan feast.
Tips
This is a cold appetizer — order it to enjoy while waiting for hot dishes. The variety of textures (tender beef, chewy tripe, springy tongue) is part of the experience. If you’re not comfortable with offal, many restaurants offer a version with only beef shank.