Yet another famous dish representative of famous Chengdu food and Sichuan cuisine, sliced beef and beef offal in chili sauce – or fuqi feipian – enjoys an interesting history.
At the end of the Qing dynasty, many street vendors and peddlers sold a cold dish of stewed offal mixed with soy sauce, red chili oil, ground peppercorn, chili, and ground sesame. The name fuqi feipan did not emerge until the 1930s when a married couple made the dish and opened a restaurant called fuqi feipian, which literally translates to ‘husband and wife lung pieces’). Consequently, the dish earned the moniker fuqi feipian.
And while offal may still be included as an ingredient, today it is generally combined with slices of beef tossed with celery and roasted nuts in a fiery dressing of spiced broth, chili oil, and Sichuan pepper. Served either cold or at room temperature, fuqi feipian is still popular as a famous Chengdu street food and should make it onto your order for lunch or dinner at least once during your Chengdu tour.