Cook This: Fuqi Feipian, Cold Sichuan Noodles with Braised Beef SlicesJanuary 27, 2017
Newly opened Chinese restaurants wait to be found in Makati, sprouting up in the most unlikely streets of the bustling city. The influx of new blood in the local Asian food scene has renewed the interest in the region’s cuisine.
In Sichuan, a southwestern region in China, an abundance of ingredients combine to make up their unique style of cuisine. Dishes are flavored with a heady mix of garlic, chilies, ginger, and anise seeds. Although, among the ingredients available to the region, Sichuan peppers are undoubtedly the most interesting. The pepper has a distinct flavor beyond the piquance and its numbing qualities, it exudes a floral aroma that can only be attributed to the spice. The aromatic and tongue-numbing spice seasons most of the dishes in this region, lending its unique spice to Sichuan food—which a bowl of fuqi feipian effortlessly combines with the region’s flavors.
Fuqi feipian translates as “sliced lung by the married couple,” named after a couple in Chengdu whose exacting tastes set their bowl of noodles apart. Aside from naming the bowl of noodles after the couple, the use of beef slices can also be attributed to them. At the time, vendors used offal such as heart, tongue, and tripe in the dish, to address the demand of their growing clientele, the couple eventually replaced the offal with sliced beef. In this recipe, the Sichuan peppercorns flavors each strand of noodle. All the ingredients come together for an aromatic, flavorful bowl of cold Sichuan style noodles. Start learning more about Chinese cuisine through a bowl of these noodles.
Yield: 2 portions
Time: 4 hours
- 150g tripe
- 100g beef, kenchi cut
- 2 tbsp brandy
- 1 liter water
- 1 stick cassia or cinnamon
- 1 tbsp black pepper, crushed
- 1 pc beef bouillon cube
- 50g ginger, sliced thick
- 4 tbsp chili oil
- 2 tbsp black vinegar
- 2 tbsp sichuan peppercorns
- 2 tbsp soy sauce
- ¼ cup beef cooking liquid
- salt, to taste
- 1 tbsp scallions, chopped
- 1 tbsp peanuts, toasted
- ¼ tsp sesame seeds, toasted
- Rinse and clean tripe.
- Place in pressure cooker, cover with water, seal and bring to a boil. Tripe should soften in 30 minutes to one hour. If softening without a pressure cooker, place in a pot after cleaning, cover with water, bring to a boil, and simmer for two hours or until tripe is tender.
- Once tripe is tender, strain, cool down, and place in a container in the fridge.
- While tripe is simmering, mix brandy, water, cassia, ginger and bouillon cube together in a sauce pot. Bring to a boil and mix thoroughly. Taste and if lacking in flavor, season with some salt.
- Add beef to liquid ingredients and simmer until tender, around two hours.
- When beef is tender, remove beef from liquid and allow to cool down.
- Remove any fat that has accumulated in the liquid.
- Strain liquid and reserve for dressing.
- Place Sichuan peppercorns in a pan and toast over medium heat while tossing constantly. You will know spices are ready when they start to give off their aroma.
- Divide the toasted Sichuan peppercorns and grind half in a mortar and pestle or chop finely with a knife.
- Mix ground and whole Sichuan peppercorns with the rest of the dressing ingredients and whisk thoroughly.
- Slice tripe and beef into 2 mm slices, making sure to slice beef against the grain.
- Toss in dressing.
- Garnish with chopped scallions, sesame seeds, and peanuts.
- You can serve on its own as an appetizer or with noodles as a main course.