📝 About This Recipe
Originating from the bustling streets of 1930s Chengdu, Fuqi Feipian is a masterclass in the Sichuan philosophy of 'Ma La' (numbing and spicy). This iconic cold appetizer features paper-thin slices of tender beef and tripe bathed in a complex, aromatic chili oil sauce infused with Sichuan peppercorns and black vinegar. It is a harmonious marriage of textures and bold flavors that perfectly exemplifies the sophisticated heat of Chuan cuisine.
🥗 Ingredients
The Proteins
- 500 grams Beef Shank (well-marbled)
- 300 grams Beef Tripe (honeycomb or omasum, thoroughly cleaned)
- 200 grams Beef Tongue (optional, for authentic variety)
Aromatic Poaching Liquid
- 50 grams Ginger (smashed)
- 3 stalks Green Onions (knotted)
- 3 tablespoons Shaoxing Wine
- 2 pieces Star Anise
- 1 tablespoon Sichuan Peppercorns (whole)
- 1 piece Cinnamon Stick (small)
The Signature Sauce
- 1/2 cup Sichuan Chili Oil (with plenty of sediment/flakes)
- 1/4 cup Reserved Beef Broth (cooled)
- 2 tablespoons Light Soy Sauce
- 1 tablespoon Chinkiang Black Vinegar
- 1 teaspoon Roasted Sichuan Pepper Powder (freshly ground)
- 1 teaspoon Sugar (to balance heat)
- 4 cloves Garlic (finely minced into a paste)
- 1 tablespoon Toasted Sesame Oil
Garnish & Crunch
- 1/4 cup Roasted Peanuts (crushed)
- 1 tablespoon Toasted Sesame Seeds
- 1/2 cup Fresh Cilantro (chopped)
- 2 stalks Celery Stalks (thinly sliced on a bias)
👨🍳 Instructions
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1
Blanch the beef shank, tripe, and tongue in a large pot of boiling water for 5 minutes to remove impurities. Drain and rinse thoroughly under cold water.
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2
Clean the pot and return the meats to it. Cover with fresh water (about 2-3 inches above the meat) and add the ginger, green onions, Shaoxing wine, star anise, peppercorns, and cinnamon.
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3
Bring to a boil, then reduce heat to a low simmer. Cover and cook until the beef shank is tender but not falling apart (usually 60-90 minutes). Note: The tripe may cook faster; remove it once it is tender-crisp (about 45-60 mins).
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4
Once cooked, remove the meats and let them cool completely. For the best results, wrap them in plastic and refrigerate for at least 2 hours or overnight. This makes paper-thin slicing much easier.
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5
Strain the cooking liquid through a fine-mesh sieve. Reserve 1/4 cup of this concentrated beef broth for the sauce and discard the solids.
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6
Prepare the sauce by whisking together the reserved beef broth, chili oil, soy sauce, black vinegar, garlic paste, sugar, sesame oil, and ground Sichuan pepper in a medium bowl.
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7
Using a very sharp knife, slice the chilled beef, tripe, and tongue against the grain into large, paper-thin slices. The thinner the slices, the better they will absorb the sauce.
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8
In a large mixing bowl, combine the sliced meats and the sliced celery. The celery adds a necessary refreshing crunch to the dish.
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9
Pour about 3/4 of the prepared sauce over the meat and celery. Toss gently but thoroughly with chopsticks or tongs until every slice is glistening and coated.
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10
Transfer the mixture to a shallow serving platter, stacking the slices slightly for height.
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11
Drizzle the remaining sauce over the top, then garnish generously with crushed peanuts, toasted sesame seeds, and a handful of fresh cilantro.
💡 Chef's Tips
Chilling the meat overnight is the secret to achieving those professional, translucent slices. Always use high-quality, homemade Sichuan chili oil if possible; the sediment at the bottom of the jar provides the best flavor. Adjust the amount of Sichuan pepper powder based on your 'numbing' tolerance—freshly toasted and ground peppercorns are significantly more potent. If you find tripe intimidating, you can substitute with more beef shank or even thin slices of firm tofu skin for texture. Don't skip the celery; its watery crunch provides a vital cooling contrast to the heavy spices.
🍽️ Serving Suggestions
Serve chilled or at room temperature as part of a traditional Sichuan multi-course meal. Pairs beautifully with a crisp, cold lager or a slightly sweet Riesling to cut through the spice. Accompany with steamed jasmine rice to soak up the addictive leftover chili sauce. Serve alongside a cooling cucumber salad (Pai Huang Gua) to balance the palate. Excellent as a shared appetizer before a hot pot session.