Sichuan Fu Qi Fei Pian

Fu Qi Fei Pian, literally "husband and wife offal slices," is one of Chengdu's most beloved street snacks and cold appetisers, said to have been perfected by a vendor couple in the 1930s. Silky-tender sliced beef and tripe are blanketed in a glossy, fiery sauce of Sichuan chilli oil, doubanjiang, and fragrant numbing peppercorns.

Serves: 4

Ingredients

• 400g (14 oz) beef brisket
• 200g (7 oz) honeycomb tripe, cleaned
• 100g (3.5 oz) beef tendon (optional)
• 2 litres (8 cups) water for poaching
• 3 slices fresh ginger
• 2 spring onions, tied in a knot
• 1 tsp whole Sichuan peppercorns
• 2 star anise

Sauce

• 3 tbsp (45ml) Sichuan chilli oil (with sediment)
• 1 tbsp (15ml) doubanjiang (spicy bean paste), finely chopped
• 2 tsp (10ml) light soy sauce
• 1 tsp (5ml) dark soy sauce
• 1 tbsp (15ml) sesame paste (tahini)
• 1 tsp sugar
• 1 tsp ground Sichuan peppercorn
• 2 cloves garlic, minced
• 1 tsp rice vinegar
• 2 tbsp (30ml) poaching broth

Garnish

• 2 tbsp (30ml) roasted peanuts, roughly crushed
• 2 tbsp fresh coriander (cilantro), chopped
• 1 tsp toasted sesame seeds
• Thinly sliced celery (optional)

Instructions

1. Combine water, ginger, spring onions, Sichuan peppercorns, and star anise in a large pot. Bring to a boil. Add brisket, tripe, and tendon; reduce heat to a gentle simmer.
2. Poach brisket for 60–75 minutes until tender but still sliceable. Tripe will take 45–55 minutes; tendon 90 minutes. Remove each as it becomes tender and allow to cool completely.
3. Slice cooled meats very thinly — about 3mm (⅛ inch) — against the grain. Arrange attractively on a serving plate.
4. Whisk all sauce ingredients together, tasting for balance: it should be spicy, savoury, slightly tart, and numbing.
5. Pour sauce generously over the sliced meats. Scatter peanuts, coriander, sesame seeds, and celery on top.
6. Serve at room temperature or lightly chilled. Best eaten within 30 minutes of saucing.

Cook's Notes: Save the poaching broth — it makes an excellent base for noodle soups. Chilling the meats overnight makes slicing much easier. Adjust chilli oil to taste; the dish should carry a bold, lingering heat.