Fuqi Feipian (Sliced Beef and Ox Tripe in Chili Sauce)

Among the many famous dishes in Sichuan cuisine, few have a name as unforgettable as Fuqi Feipian — often translated as “Sliced Beef and Ox Tripe in Chili Sauce.” The unusual title catches people’s attention first, but behind it is a dish with deep roots in Chengdu street food culture, a tender-and-spicy flavor profile, and a story that reflects everyday life in Sichuan.

A name with a story

Like many Sichuan dishes with legendary backgrounds, this one is linked to a real husband-and-wife team in Chengdu during the early 20th century. They sold cold beef and offal dishes from a small stall, thinly slicing beef, ox tongue, and tripe, then tossing it with chili oil, Sichuan peppercorn, garlic, and spices. The food was flavorful, filling, and inexpensive — popular among laborers and everyday residents.

Because the business was run so warmly and harmoniously by the couple, locals began referring to the dish as the “husband-and-wife sliced meat.” Over time, the name stuck — eventually becoming the official name we know today: Fuqi Feipian.

Despite the word “lung” appearing in some literal translations, the dish rarely uses lung today. Historically, “feipian” was simply a colloquial term for assorted sliced beef offal. The romantic, human-touch name, however, has remained unchanged.

More than spicy — it’s Sichuan flavor at its core

Fuqi Feipian is one of the best-known Sichuan cold chili-oil dishes. Its magic isn’t only about heat. The numbing tingle of Sichuan peppercorn, the fragrance of dried chilies, the richness of chili oil, the savoriness of the sauce, and the tender texture of beef and tripe come together into a layered, balanced flavor.

That combination — numbing, spicy, aromatic, and savory — is one of the purest expressions of Sichuan cuisine. The dish feels bold and generous, yet the seasoning is carefully crafted and nuanced.

Street-food roots and everyday warmth

Unlike imperial banquet dishes, Fuqi Feipian was born in the marketplace — in alleys, food stalls, and small family kitchens. It’s part of everyday Chengdu life, the kind of food people share with friends on a warm evening over conversation and laughter.

In that sense, Fuqi Feipian is not just a cold dish — it’s a slice of Sichuan’s social life and culinary spirit.