This dish originated in Chengdu during the 1930s and was created by a couple, Guo Zhaohua and his wife, leading to its distinctive name (Fuqi, meaning "husband and wife" in Chinese; Feipian, meaning sliced cow lungs). Among the array of "cold mixed beef offal" dishes in Sichuan cuisine, "Fuqi Feipian" is the most celebrated. Despite its name, the dish does not include cow lungs in its ingredients. In 1997, "Fuqi Feipian" was designated a "China Famous Snack". In 1999, it was further acclaimed as a "China Famous Dish" by the former Ministry of Domestic Trade. The dish is distinguished by its bright red color, a tender and melt-in-your-mouth texture, and a spicy, refreshing taste. In preparing the dish, yellow beef and offal are boiled in white broth until tender, then cooled. They are then sliced into thin sheets, each measuring 6 cm by 3 cm. These slices are tossed with a sauce crafted from broth, red chili oil, crushed crispy peanuts, sesame powder, Sichuan pepper powder, and scallion segments. Finally, the dish is garnished with celery segments for a perfect blend. The key points for preparing this dish are as follows. Ensure the tenderness of the beef and offal through precise control of boiling time and temperature. Excellence in knife skills is crucial for wide, thin slices. Celery is essential for added aroma. The secret to a rich flavor lies in incorporating the broth into the seasoning mix. The dish is best served with a side of white flour Guo Kui, a traditional Chinese baked flatbread.