Fuqi Feipian
夫妻肺片·(fūqī fèipiàn)
Cangying Guanzi: The Weekend Fly Restaurant
In 1930s Chengdu, a husband and wife took butchers' discarded scraps, braised them into submission, and dressed them in an inferno of red chili oil and complex soy sauce. They called it 'Husband and Wife Waste Pieces.' Today, it's the undisputed king of Sichuan cold appetizers. The secret to this fly restaurant classic isn't expensive meat. It's a patient, aromatic white braise and the iron discipline to let the proteins chill completely overnight so you can slice them thin enough to see through. Weeknight assembly takes ten minutes, provided you put in the work on Sunday.
Before you start
Simmer the composite soy sauce.
In a small saucepan, combine the light soy sauce, brown sugar, rock sugar, 1 star anise, 1 piece of cassia bark, and the fennel seeds. Simmer uncovered over low heat for 40 minutes until it reduces by a third and turns syrupy, then strain and store.
Blanch the proteins.
Place the beef shank and honeycomb tripe in a large pot of cold water. Bring to a boil, cook for 5 minutes to release impurities, then drain and rinse under cold water.
Execute the white braise.
Transfer the cleaned meat to a pressure cooker. Add the scallions, ginger slices, Shaoxing wine, remaining 2 star anise, remaining piece of cassia bark, black cardamom, sand ginger, whole Sichuan peppercorns, salt, and roughly 4 cups of water to just cover the meat. Cook on high pressure for 40 minutes, then let the pressure release naturally.
Chill the meat overnight.
The true secret to this dish is patience. Transfer the meat and its braising liquid to a large container, cool to room temperature, then refrigerate overnight. This solidifies the gelatin so you can achieve the mandatory paper-thin slices. Reserve a quarter cup of the braising liquid for tomorrow's dressing.
Ingredients
- boneless beef shank1 1/2 lb
- honeycomb beef tripe1/2 lb
- scallions2 med
- fresh ginger1 med
- Shaoxing wine3 tbsp
- star anise3 med
- cassia bark2 med
- black cardamom pod1 med
- dried sand ginger3 med
- Sichuan peppercorns1 tbsp
- salt1 tbsp
- light soy sauce1 cup
- brown sugar3 tbsp
- rock sugar1 tbsp
- fennel seeds1/2 tsp
- Sichuan red chili oil1/4 cup
- Chinkiang vinegar2 tsp
- sesame oil1 tsp
- garlic cloves3 small
- toasted Sichuan peppercorn powder1/2 tsp
- sugar1/4 tsp
- Chinese celery1/3 cup
- roasted peanuts1/4 cup
- white sesame seeds1 tbsp
- fresh cilantro1 small
Method
- 01
Slice the chilled meats.
Pull the cold, firm beef shank and tripe from the fridge. Using your sharpest chef's knife, slice the beef shank against the grain into translucent, paper-thin pieces. Lay the honeycomb tripe flat and slice it at a 30-degree bias into thin strips.
- 02
Whisk the dressing.
In a small bowl, combine the reserved braising liquid, red chili oil, 2 tablespoons of your composite soy sauce, black vinegar, sesame oil, minced garlic, ground Sichuan peppercorn, and a pinch of sugar. Mix vigorously.
- 03
Assemble and dress.
Scatter the sliced Chinese celery across the bottom of a wide platter. Fan the beef and tripe beautifully over the top. Pour the dressing generously over the meat, ensuring every single piece gleams with the red oil.
- 04
Garnish and rest.
Scatter the crushed peanuts, toasted sesame seeds, and fresh cilantro heavily over the top. Let the plate sit at room temperature for ten minutes before serving so the chilled meat can relax and drink in the sauces.
Notes
The chili oil shortcut.
A 48-hour steeped homemade red oil is the undisputed soul of a fly restaurant. If you absolutely must, elevate a premium jarred chili crisp by gently heating it with freshly ground Sichuan peppercorns and a dash of sesame oil—but know that you're cutting corners on history.
Celery substitutions.
Chinese celery is grassy and delicate. If your market only carries standard Western celery, use the pale, tender inner hearts and their leaves to mimic the intended crunch.
From Cook Sichuan in America.