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Aug 8, 2009 04:07 PM

Fu Qi Fei Pian "Husband and Wife's Sliced Lung" in SD?


This is my first post. Very nice to join such a great group of knowledgeable foodies.

Does anyone know where they may have the above mentioned dish here in San Diego? I had this dish at Spicy City (Sichuan Garden) on Convoy where they served it with brisket and tripe, cilantro and chili sauce. That is before they switched management and started using some kind of corned beef and less heat. It was just was not as good to me.

Is anyone familiar where I can get some good "husband and wife" elsewhere in SD?

Your help is greatly appreciated!

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  1. There are quite a few places that serve Fuqi Feipian in San Diego. The old "Spicy City" version was not my favorite since they put too much vinegar and used little or no Sichuan Peppercorns. Very Beijing, which is where that Chef was from. My wife enjoyed it because it was familiar to Her. She went to school in Beijing, and that was what the Sichuan food there tasted like when She lived there.

    Back to Fuqi Feipian. Though my favorite is from Ba Ren, each of the places below serves it:

    Ba Ren Szechuan
    4957 Diane Ave, San Diego, CA

    China Chef II
    9225 Mira Mesa Blvd, San Diego, CA 92126

    Dede's Teajuice City
    4647 Convoy St, San Diego, CA 92111

    18 Replies
    1. re: KirkK

      Awesome. Thanks KirkK.

      How would you describe the type that you like other than the addition of Sichuan peppercorns ad less vinegar? I did read something similar on mmmyoso as well with the husband and wife he tried in Seattle.

      Anyway, thanks again for he suggestions. I definitely had Ba Ren on my list to try out soon.

      1. re: rquitaso

        "he tried in Seattle"
        The "he" is none other than KirkK.

        1. re: Captain Jack

          Thanks for the clarification. As I said, I'm new to the boards. Excuse my ignorance. Thanks for all the help.

          And to correct my earlier statement:

          I did read something similar on mmmyoso as well with the husband and wife you (KirkK) tried in Seattle.


          1. re: rquitaso

            If you want to see, and read about Fuqi Feipian

            At Ba Ren:


            China Chef:


            And a photo of the version at Dede's:


            According to what I've read, the dish was created in the 1930's in Chengdu as street food. Much like the name, "Husband and Wife", I'm looking for both the cohesion of a man-and-wife, and the contrast of a male and female, a type of Ying-Yang if you will. The usual meat is brisket, that has been simmered in a combination of star anise, Sichuan peppercorns, rock sugar, etc. When cool it has a sort of cured flavor and texture. This would be in contrast to the tripe, or what is used in most Sichuan restaurants tendon. I'm also looking for a cohesion of flavors, the zing of Sichuan Peppercorns along with the heat of chilies, the crunch and flavor of both Chinese celery and cilantro.

            Sichuan peppercorn is one of the main ingredients in this dish, so if you see no Sichuan peppercorns...... you get the point, right? It sounds like you've never had anything with Sichuan peppercorns in it?

            I hope that helps....

            1. re: KirkK

              Your assumption is correct. I've never had Sichuan peppercorns.

              I'm not as experienced as most on these boards are, gastronomically speaking, but me and my wife are definitely open to trying (almost) everything.

              Appreciate all the information and it definitely does help!

              1. re: rquitaso

                I kind of thought that by your comments.

                Good luck, I hope you find what you're looking for.

              2. re: KirkK

                Interesting I've never seen it made with brisket as the beef component, rather beef shank shot through with chewy gristle.

                1. re: Melanie Wong

                  I'm pretty sure the three places named make theirs with brisket. At least on our visits. Take a looks at the photos......

                  I've had it with what I was certain was beef shank, like at Seven Stars Sichuan in Seattle.
                  The defunct Oriental Pearl in Alhambra and ChungKing used the same cut as the three places mentioned when we used to eat there. The "chewy" part is provided by tendon, not gristle. I've also had versions using beef tongue.

                  Took a look at a few of my references, just to make sure. Carl Chu in Chinese Food Finder: "Master cooked brisket". Fuchsia Dunlop says "lean beef"

                  Next time we go to Ba Ren, I'll have the Missus ask the chef to verify what exact cut it is.

                  I never had it in Sichuan, but maybe you have. I do have a hunch that they use much more offal there. I was told that they sometimes use pork as well.

                  1. re: KirkK

                    Yes, it is made with many types of offal, that's why I'm surprised that brisket would be used instead of a lesser cut. I'm not doubting that you were served brisket, just finding it an interesting difference from what's served north in the SF Bay Area. Also interesting that beef tripe isn't abundant.

                    This photo shows a round disk slice of shank meat front and center. Or maybe that's part of another appetizer selection on the plate.

                    This looks like brisket mixed with shank tendon.

                    I can't tell in the other.

                    1. re: Melanie Wong

                      I stand corrected. I tend to focus on Ba Ren. I'll verify on my next visit.

                      Update: I had the Missus call the restaurant. They use brisket and slices of tendon for their version of Fu Qi Fei Pian.

                      "just finding it an interesting difference from what's served north in the SF Bay Area."

                      Just check out the version from Seven Stars Sichuan in Seattle:


                      1. re: KirkK

                        Hi Kirk,

                        I know you're not as much of a fan of the Seven Stars type, but do you know of a place in San Diego that serves the "Beijing-style" that you mention? I believe that's how Spicy City on Convoy used to do it.

                        I am looking forward to trying the version at Ba Ren as well.

        2. re: KirkK

          KirkK, is the one at Dede's listed on the menu as "stir fried beef book tripe w/ vegetables?" I'm trying to identify it on the menu.

          1. re: daantaat

            You know, I've never ordered it off the Dede's, China Chef, or Ba Ren.

            I usually walk up to the cold appetizer case by the cash register (it's always located at the same place at all three restaurants), it's always kept there, and tell or point to what I want. The cold dishes are usually 3 for a set price, or 1 for a set price.

            1. re: KirkK

              oh, I think I know what this is! Sometimes they serve it at Chinese banquets as part of the cold appetizer plate!

              1. re: daantaat

                Here's the Chinese spelling if it helps:


                1. re: KirkK

                  Thanks! I think this will force me to learn Mandarin... :-)

                  Just checked the characters on Dede's menu--their stir fried beef book tripe w/ vegetables are not the same. Guess we'll have try both!

                  1. re: daantaat

                    daantaat - Dede's always has it. It may not be on the menu, but is in the case with all the cold appetizers.

                    As for learning Mandarin, you could be like me and marry a Mandarin speaker! ;o)

                    1. re: KirkK

                      I will definitely check out their cold appetizers case! When we went, I was still full from the Chinese wedding banquet from the night before and kept saying I was too full to eat anything, but I ended up eating quite a bit!

                      Yeah, I think I'll have to convince my Jewish spouse to take some Mandarin classes! :-) Right now, I know about as many Yiddish words as I do Cantonese and that's not saying much...