With its ribbons of tongue and tripe slicked with chili oil and romantic back story, fu qi fei pian is one of the most intriguing and delicious cold Sichuan dishes out there. I honestly forget whether I read it in one of her books or whether she told me on a visit to Golden Shopping Mall, but Fuchsia Dunlop says it gets its name, “husband and wife offal slices” from an especially happy couple who created the dish many years ago in Sichuan.
It is commonly listed on menus as ox tongue and tripe in pepper sauce, perhaps to avoid tasteless jokes about cannibalism. There are almost as many versions of this dish in Flushing’s Chinatown as there are Chinese restaurants. The one that makes me happiest these days can be found at at Hly, a newish spot on the southern end of Main Street. Strewn with peanuts and bits of greenery it is plenty spicy but not ridiculously so. Consider it a more refined take on a Chengdu street food classic. Or perhaps an offal lover’s version of the American Chinese stir fry, Happy Family.
Hly Chinese Cuisine, 43-23 Main St., Flushing, 718-353-0278