Sliced Beef and Ox Tongue in Chili Sauce: A Sichuan Cold Dish Classic

Sliced Beef and Ox Tongue in Chili Sauce, known as "fuqi feipian" in Chinese, is a famous cold dish from Sichuan Province. It was created in the 1930s in Chengdu by a couple named Guo Zhaohua and Zhang Tianzheng. The dish was originally made from inexpensive beef offcuts, such as ox tongue and beef heart, which were seasoned with a spicy and flavorful sauce. The couple sold the dish from a small street stall, and it became so popular that locals called it "fuqi feipian," meaning "husband and wife sliced meat." Today, it is one of Sichuan's most iconic cold appetizers.

Preparation Steps

Preparing the Meat: Beef shank, ox tongue, and sometimes beef heart are boiled until tender. They are then thinly sliced.
Making the Sauce: A spicy and aromatic sauce is made from chili oil, Sichuan peppercorn powder, soy sauce, vinegar, garlic, and sesame oil.
Tossing: The sliced meat is tossed in the sauce until well coated.
Garnishing: The dish is garnished with chopped scallions, cilantro, and crushed peanuts.
Serving: The dish is served cold as an appetizer.

Review and Appreciation

Sliced Beef and Ox Tongue in Chili Sauce is loved for its tender, thin slices and its bold, spicy, and numbing flavor. The sauce is rich and aromatic, making it a perfect starter.

Preparation Steps

Preparing the Meat: Beef shank, ox tongue, and sometimes beef heart are boiled until tender. They are then thinly sliced.
Making the Sauce: A spicy and aromatic sauce is made from chili oil, Sichuan peppercorn powder, soy sauce, vinegar, garlic, and sesame oil.
Tossing: The sliced meat is tossed in the sauce until well coated.
Garnishing: The dish is garnished with chopped scallions, cilantro, and crushed peanuts.
Serving: The dish is served cold as an appetizer.

Review and Appreciation

Sliced Beef and Ox Tongue in Chili Sauce is loved for its tender, thin slices and its bold, spicy, and numbing flavor. The sauce is rich and aromatic, making it a perfect starter.