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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Chengdu, Sichuan — created by Guo Chaohua and his wife Zhang Tianzheng in the 1930s as a street food; now one of Chengdu's most celebrated restaurant dishes
II
Description
Fu qi fei pian (husband and wife beef offal): thinly sliced beef offal (heart, tongue, tripe) and lean beef, dressed in a complex ma la sauce — sesame paste, chili oil, Sichuan pepper oil, black vinegar, soy, sugar, and garlic. Served cold. Named after a Chengdu couple who sold the dish from a street cart in the 1930s. One of Sichuan's most celebrated cold dishes.
III
The Thread
—Vietnamese bo tai chanh (rare beef with lime)
—Thai yam nua (spicy beef salad)
—Italian trippa alla Romana (offal in sauce — different temperature, similar principle)
IV
Flavour Context
Complex ma la sauce, varied offal textures, cold — one of Sichuan's most iconic and balanced cold dishes
Pillars V — VII
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