Pork lungs in chili sauce--夫妻肺片

2017-08-08 10:18 ChineseTime

Slices of beef, heart, tripe, tongue are generously slathered in chili oil and sprinkled with sesame seeds. [Photo provided to China Daily]

China's southwestern Sichuan is a province steeped in history, drenched in culture and rich in tradition, but towering above them all is the pungent, numbing heat and spiciness wafting from bowls of its famous cuisine.

Apart from the signature hot pot or mapo tofu, Sichuan is also the birthplace of fuqi feipian (pork lungs in chili sauce), which literally means husband and wife lung slice. Served chilled or at room temperature, the dish centers on a mountain of thinly sliced beef, heart, tripe, tongue and pig's ear, which has been tossed in chili oil, smattered with sesame seeds and peanuts, and sprinkled with coriander.

It's delicious and can be enjoyed as a shared snack to pick at with friends, accompanied by an icy cold beer. Though some may be a little squeamish about the idea of eating off cuts of pig and cow, they can be reassured that, despite its name, fuqi feipian rarely arrives with any sliced lung.

Fuqi feipian is most often found on the street side where vendors can be seen mixing the pre-prepared ingredients in metal bowls, creating just the right balance of spice and flavor bespoke to any order. Franchises such as Zi yan bai wei ji, located across southwestern China, offer the unique dish for around 25 yuan ($3.67) per serving.

A little bite of history

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