Fuqi beef and offal slices 夫妻肺片
Fuqi beef and offal slices is featured among the local specialties of Chengdu and Sichuan.
Thin beef and offal slices are served cold in chili oil with Sichuan pepper and crushed nuts. Look for this Chengdu cold-dish specialty and confirm the offal mix when ordering.
How it is made
Beef and assorted beef offal are cooked, cooled and sliced thinly, then dressed with chili oil, Sichuan pepper and crushed nuts or seeds. The cuts differ by maker.
Flavour & texture
The cold slices range from tender to chewy, united by a fragrant, numbing-spicy dressing and crunchy garnish.
Local roots & traditions
Fuqi feipian is a Chengdu cold-dish classic. Its literal lung-slice name does not guarantee that lungs are included in a present-day serving.
Ingredients & dietary needs
Thinly sliced cooked beef and beef offal meet a red-oil dressing, often with Sichuan pepper, sesame or peanuts. The exact cuts can include tripe or other parts and vary by restaurant. The familiar historical name 夫妻肺片 does not mean every modern serving contains lung.
How to order Fuqi beef and offal slices
Ask which cuts and nuts are used and order a small plate with rice. Have staff identify the cuts if offal is unfamiliar, and ask whether a smaller plate is possible. Confirm nuts and sesame before ordering, since they may be mixed through the dressing. Less chilli may be available, but a prepared sauce cannot always be reformulated for one serving.
How to eat it & plan a meal
Take a few slices with a little sauce and compare the textures rather than expecting every piece to feel like steak. Rice and a mild vegetable dish make useful companions. This is commonly a shared cold dish, with temperature separate from the strong chilli and pepper seasoning.
Names & local variations
The name carries a Chengdu food tradition, while present-day restaurants vary in their mix of cuts and dressing. It should be distinguished from a hot beef stew and from chicken in chilli sauce. Ask about the actual ingredients instead of translating the name into a guaranteed recipe.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Zhe'ergen herb salad 凉拌折耳根 →
The tender parts are selected, trimmed, washed and cut into short pieces, then mixed with dressing. Some preparations briefly blanch the plant; others use it raw. The chosen parts and treatment change both the crunch and intensity of aroma. The stems have a clean snap, while the aroma can seem medicinal, earthy or fish-like to a first-time diner. Garlic, chilli and sourness add their own flavours. It is reasonable to enjoy a small taste without expecting to like the herb immediately.
Jiangyou braised pork intestine 江油肥肠 →
Pork intestine is thoroughly prepared and braised with aromatics until tender, then served in a richly seasoned sauce. The cooked pieces are usually cut into rings or short sections. They retain a pleasant chew while the fatty inner texture becomes softer. The sauce is savory and substantial rather than merely decorative.
Questions before you order
What name should I show when ordering?
Show 夫妻肺片 for Fuqi beef and offal slices.
Sources & reading
Recipes and servings vary between kitchens.