Couple’s Delight(Fuqi Fei Pian)

If you’re interested in Chinese culture, you’ll find that some dish names are delightfully misleading—there’s no wife in ‘wife cake,’ and no actual husband or wife in ‘husband and wife lung slices!

Don’t let the name fool you!

While ‘Husband and Wife Lung Slices’ (Fuqi Feipian) is a renowned Sichuan specialty, be aware that it’s a cold dish. If that’s not to your liking, you may want to skip this recommendation!

How did this dish become a Sichuan cuisine staple?

“Boss, one order of Fuqi Feipian!” — This phrase is as common in Sichuan restaurants as “Add some tripe!” in hot pot joints. But did you know? This cold dish that has dominated Chinese dining tables for 90 years carries the century’s biggest naming scam!

This numbing-yet-addictive appetizer hides the most dramatic rags-to-riches story in Chinese culinary history: it contains no lung slices at all, and was originally called “Feipian” (废片) — using the character for “scraps” or “offcuts.”

From Backstreets to Cultural Icon

Think this dish is about marital romance? The truth is grittier—and far more ingenious.

The Humble Origins

In 1930s Chengdu, butcher shops discarded piles of beef offcuts daily. Enter Guo Chaohua and Zhang Tianzheng, an impoverished couple who transformed these “scraps” into gold. They simmered the odds and ends—tripe, tongue, heart, and scalp—in spiced brine, dressed them in chili oil, and sold them from bamboo baskets. Priced for the working class, their creation became a lifeline for rickshaw pullers and students.

The “Glance-Both-Ways” Era

On Changshun Street, customers squatted to eat while nervously glancing around—hence its early nickname “liang tou wang” (“glance both ways”). Why the secrecy? Eating offal carried stigma. The dish was first called “Fufei Pian” (Couple’s Scrap Slices), later sanitized to “Feipian” (Lung Slices)—though no lungs were ever used.

The Three Blades of Genius

The Knife: Scalp sliced translucent-thin, revealing fingerprints.

The Brine: 20+ spices neutralized gaminess while amplifying umami.

The Chili Oil: A crimson elixir—infused with zicao for gloss—balanced heat with fragrance.

Why Keep the Misleading Name?

Pure marketing savvy. When the couple opened their shop, “scrap slices” sounded unappetizing. The homophone “lung slices” stuck, even after ditching undesirable lungs. A masterclass in branding—1930s style.

Our feelings

“Any volunteers for a business trip?” The boss scanned the office.

Silence……….

“Is anyone there? Seriously?”

More awkward silence.

“Fine… Let me rephrase,” the boss paused dramatically.

“Who wants to go on a business trip… to SICHUAN?”

The office erupted in cheers – because is SICHUAN!

A self-funded trip to the ultimate foodie paradise! Their cuisine is so incredible, just the memory will make you drool

When you visit Sichuan, you’ll understand why this region boasts so many incredible delicacies!

Warning: This Sichuan stunner causes instant drool! That perfect sheen of chili oil over mosaic-thin meats is what food dreams are made of.

OK! Let’s get started with our recipes!

Fuqi Feipian Recipe

Dry-toast whole Sichuan peppercorns in a pan (no oil/water) until fragrant and brittleCrush by hand, then grind into fine powder. Set aside.

Beef tripe slices,Beef shank,Ox tongue,Beef heart, Add wine, blanch ginger and scallions in water to remove fishy smell for one hour.

Remove and wash the ingredients (Beef triple slices, Beef shank, Ox tongue, Beef heart) with hot water, then cut them into thin slices, Put it into a bowl for later use.

Then sequentially add minced garlic, chopped bird’s eye chilies, scallions, Sichuan pepper powder, crushed peanuts, seasoning powder, sugar, light soy sauce, black vinegar, sesame oil, chili-infused oil, an appropriate amount of chili oil, and sesame paste into the mixing bowl（ I would choose: Will 20ml of hot oil, which can stimulate aroma), and then stir thoroughly with a small amount of water until completely emulsified.

Then pour it over the prepared ingredients.