fuqi feipian
In its own language: 夫妻肺片
Sichuan cold beef and offal slices in spicy, numbing sauce
Fuqi feipian is a cold dish from Sichuan, China, made with thin slices of beef and beef offal such as heart, tongue, or tripe, dressed in a spicy, numbing sauce with Sichuan pepper. Despite its name, lung is rarely used. It is a well-known street food with a history in Chengdu.
- Fuqi feipian is served cold or at room temperature
- Sichuan pepper gives the dish a spicy, numbing taste
- Despite the name, lung is rarely used
- It originated as a street food in Chengdu
- Modern versions often use beef heart, tongue, and tripe
What is fuqi feipian?
Fuqi feipian is a dish of thinly sliced beef and beef offal, such as heart, tongue, or tripe, served cold or at room temperature. The slices are coated in a sauce rich with spices and Sichuan pepper, which gives a spicy and numbing sensation typical of Sichuan food. The dish is known for its bold flavors and the use of offal, though lung is rarely included despite the name. The appearance is a plate of glossy, reddish slices, often with visible chili oil and peppercorns.
Where does fuqi feipian come from?
Fuqi feipian comes from Sichuan, China, and has roots in Chengdu street food culture. In the late Qing dynasty, vendors sold cold beef offal slices because offal was affordable. The dish became especially famous in the 1930s when a married couple in Chengdu, Guo Zhaohua and Zhang Tianzheng, refined it and gained popularity. The name, meaning 'husband and wife lung pieces,' stuck after a merchant awarded the couple a plaque. Over time, the dish evolved to use more beef and less offal.
How is fuqi feipian made?
To make fuqi feipian, beef and offal such as heart, tongue, or tripe are cooked and sliced thin. The slices are then dressed with a sauce made from a variety of spices, with Sichuan pepper as a key ingredient. The sauce is meant to be both spicy and numbing. The dish is assembled and served cold or at room temperature, allowing the flavors to meld.
How and when is fuqi feipian eaten?
Fuqi feipian is eaten as a main dish or snack, often found in Sichuan restaurants and street stalls. It can be served at lunch or dinner, and is enjoyed for its strong, spicy flavor. The dish is typically eaten with chopsticks, and may be shared among diners. It is a common everyday food, especially in Chengdu.
Kinds of fuqi feipian
While the original versions used a mix of beef offal, modern fuqi feipian often features more beef and less offal, or even lamb slices. The exact combination of spices and cuts of meat can vary by vendor or cook. Some versions may include different ratios of heart, tongue, or tripe, but the spicy, numbing sauce remains central.
What fuqi feipian means
Fuqi feipian is a well-known part of Sichuan's food culture and street food scene. Its name reflects a story of a married couple who popularized it in Chengdu. The dish is valued for its bold flavors and use of affordable cuts, and it remains a symbol of local ingenuity and taste. It is not tied to any particular festival or religious occasion.
Questions people ask about fuqi feipian
What is fuqi feipian made of?
Fuqi feipian is made from thin slices of beef and beef offal such as heart, tongue, or tripe, dressed in a spicy, numbing sauce with Sichuan pepper.
Where does fuqi feipian come from?
Fuqi feipian comes from Sichuan, China, and is especially associated with the city of Chengdu.
Is lung actually used in fuqi feipian?
Lung is rarely used in modern fuqi feipian, even though the name means 'husband and wife lung pieces.' The dish usually uses other offal like heart, tongue, or tripe.
What does fuqi feipian taste like?
The dish is known for its spicy and mouth-numbing flavor, which comes from Sichuan pepper and a mix of spices in the sauce.
How is fuqi feipian served?
It is served cold or at room temperature, often as a main dish or snack, and is commonly found in Sichuan restaurants and street stalls.
Good reading and sources
The facts on this page come from the Wikipedia article "Fuqi feipian", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
More from China
All the food of China
Pasta
🇮🇹 Italy and 1 moreUnleavened dough shaped and cooked, a staple of Italian cuisine
Main dish, Lunch, Dinner
TofuVegan豆腐
🇨🇳 China and 5 moreSoft white blocks made by curdling soy milk and pressing the curds
Main dish
Chuanr串
🇨🇳 ChinaGrilled skewers of meat, seafood or vegetables from northern China
Grill or roast, Dinner, Snacks
Tofu skin roll
🇨🇳 ChinaTofu skin wrapped around a savoury filling, served steamed or fried as dim sum
Main dish, Lunch, Dinner
Its cousins elsewhere
All main dishes
Corned beefMeat
🇮🇪 Ireland and 5 moreSalt-cured beef, often pink, eaten fresh or canned in many countries
Main dish, Breakfast, Lunch
TafelspitzMeat
🇦🇹 Austria and 1 moreBeef simmered in broth, served with apple-horseradish and potatoes
Main dish, Lunch, Dinner
ChakhchoukhaMeatشخشوخة
🇩🇿 AlgeriaAlgerian flatbread pieces in a spiced tomato and meat stew
Main dish, Lunch, Dinner
Papa rellenaMeat
🇵🇪 Peru and 5 moreMashed potato croquettes stuffed with seasoned meat and deep-fried
Main dish, Lunch, Dinner