To anyone that is curious about how this dish tastes like, let me tell you, I first tried this dish in a Chinese restaurant when I was studying in the UK, and after that I had fuqi feipian at least once every week. It's really that good. It's more of an appetizer (according to my Chinese friends) but I usually had this with a bowl of white rice for dinner. This dish can be really spicy depending on the cook's recipe.
Those are amazing Tutorials! Your Detailed Recipes,passionate Descriptions,Step by Step Preps,and clear,concise explanations ,additional infos on ingredients define your Channel on TH-cam! As a professionally trained ( Western Cuisine) Chef and having settled in Asia the past 35 years…I’m totally impressed! Great Job…Thank You! Needless to say I’m confident in sharing your productions with the younger Colleagues in the trade venturing into the many Chinese Cuisines you present!!
Thanks for showing the good technique for arranging the meat in the bowl and then flipping it onto a plate! There are always so many things to learn from your videos!
This is a very sophisticated and detailed recipe. As a foreigner who do not know anything about Szechuan food, this video is a life saver. Now I need to figure out where to buy those ingredients 😂 the links definitely help! Thanks so much
It is exciting to watch you cook with things that i haven't ever heard of or cooked with myself. Your meal a culinary masterpiece! People should actually try it (especially before they knock it).
I really appreciate that you took the time to find Amazon links ! I don't live in an area that has an Asian grocer near by and I really want to try your recipes 😁
I am freaking addicted to this channel! I want to try everything now. I was sooo frustrated about attempting to cook Chinese food recipes at home. They would never turn out as I expected. I am encouraged again. Thank you!
Are you still excited ?? About your wok I mean lol.. I would also love to have her Wok... the one she sells I mean, w the bamboo lid... my hubby wants cast iron wok. I want carbon steel...
Mandy, thank you for making the dish as you would in your own home, and not leaving out the organ meats because some of your audience has a hang-up over it. (People should really broaden their horizons and stop with the whining because it is unfamiliar _to them.)_ Also, I love your 6:45 - 8:10 chili oil recipe. I made it around Valentine's Day this year and just now finished the last of it - so came back here to find it and make it again once I can get the few ingredients that I am currently out of. I have to say, that recipe is spot-on - just delicious. (But then again, what recipe of yours isn't delicious!) Much love to you, Mandy!
I had this in a really good Sichuan restaurant recently - was absolutely delicious! Am so thankful to find you video so I can attempt my own efforts at making this at home.
Thank you so much for sharing this recipe with tripe....I love honeycomb tripe with onions & white sauce but I never knew any other recipes to try it in. I'm definitely going to try this. You are a wonderful teacher & I so look fwd to your weekly videos Mandy.
Mandy I just got my wok! I love it so much! I got on your early list so it came at a discount, but it would still 100% be worth full price. It is beautiful. Really lovely packaging. Very thorough seasoning and care instructions. I love everything about it. The wooden lid took a little bit of damage during shipment but that’s Amazon’s problem. I would have been happy with the wok alone anyway. Thank you so much - so proud of you for taking on that business venture.
I am glad you are happy with the purchase. If you have any issues at all with the product, please contact me as it says in the user manual. And please consider leaving a review on Amazon if you are satisfied- it would really mean a lot to me
I really appreciate the substitutions for ingredients that might be hard to find, or not to someone's taste. I also am grateful that the recipes are in the descriptions, because I doubt I could afford your cookbook (if you have one).
I made this with pre-boiled honeycomb tripe and beef shank, cucumber and cilantro, and it was lovely! I did steam the meat to heat it up after slicing, though.
I can't believe it! In Southern Italy we also have a "husband and wife" soup (minestra maritata)...so many analogies between Italian and Chinese cuisines!
I just had this dish yesterday at my local, authentic, non-Americanized Chinese restaurant. I requested it extra spicy and it blew my mouth open. It was an experience, albeit a delicious one. I'm going to try to make it at home. I definitely recommend it for my fellow adventurous eaters out there. If it is too spicy you can request it prepared more mild (at least you could at my local spot). Happy eating...😅
Thank you for this recipe! Husband & Wife beef is my favourite Chinese dish and I’ve always wondered how it’s made. It looks like a lot of work but hopefully I will have time to make it soon.
🥢BUY MY WOK USA - amzn.to/2QWofkY Canada - www.amazon.ca/dp/B07RJ39JVL (low stock) Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock) Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order)
I love to cook and always learn something new from you. Thank you so much for the videos. This recipe may have a lot of ingredients and several steps, but is actually not hard. You just start and keep going till it is done!
Hi Mandy. Thank you for giving this a favorite dish of a name. Is delicious when restaurants makes right, but not many makes it or does it properly. I had (!!!) a place that made with tongue also and it was the best. I was only thinking of this dish a week before you posted. Many many thanks.
OKAY! I made this (or something similar - I did my own recipe but loosely followed this for inspiration) a couple months ago and it was AMAZING! The Szechuan sauce I made was absolutely AMAZING and I, basically by accident, undercooked the tripe JUST ENOUGH so that it still was soft but still chewy enough that it had some bite to it. I rarely see tripe at the store but I need to get this again because it was SOOOOOOOOOOOOO GOOD!
Wow another recipe for my daily work interesting .. i love cooking and searching different food.. but when i saw your cooking show i am inlove the way you explained easy to follow i will recommend your show with my friends 😊new subscriber here from hongkong🖐😊
Thank you for sharing! My laogong introduced me with this food and i love everything! There's a shop in a hawker center in Chinatown Singapore selling them. I love it with cold beer!
You give excellent instructions! I may try this because the flavor seems good, but I won't use any organ meat. I used to eat it when I was a kid, but it does not appeal to me any more. I'll have my new wok in a week or two and can't wait to try one of your wonderful dishes.!
This is a pretty advanced recipe. I grew up with Mexican food including menudo which is made from tripe and I know it takes a lot of skill to make it taste good.
I'm a southern girl transported north and my grandma used to make tripe dishes and she soaked the tripe too, but she added a few teaspoons of vinegar to the water and that took the smell out completely. It didn't change the flavor of the tripe, at least we never tasted any vinegar flavor.
@@tinciotv2659 You can order it on Amazon. Look for "Flat Bottom Wok For Electric, Induction and Gas Stoves - With Lid, Spatula and Seasoning Video Guide" you will find it.
This is my favorite dish, but I am the only one in my family who will eat it so I get to eat it rarely in a restaurant when I visit my parents. 😔 Yours looks so delicious I am drooling. One of these days I will make this dish at home just for myself.
Our asian grocery store has a section of ready-to-eat food in trays and they have some spicy pork stomach that is sooooo delicious and I like to get it every time I go. I wanted to look up a recipe to make it myself and keep in the fridge for an occasional snack and this came up. It looks so good! I can't wait to make myself.
I totally agree with you, Mandy -- it's way better to cook it yourself than go out to a restaurant. When you cook it yourself, you can try hard to make the dish authentic and delicious, whereas at a restaurant, they only care about saving money so they don't use quality authentic ingredients because Americans don't know the difference.
Creo que los Chinitos y los Mexicanitos serían buenos compañeros en la mesa. I think the Chinese and Mexicans would enjoy each other's food at the table. You have tripe, and we have menudo; the chiles are essential, and it's great to see that other cultures eat as spicy as we. Thanks again, Mandy, for your delicious recipes and tips. I can't wait to try this one!
I would appreciate seeing recipes that have many vegetables in it. It can have meat too, but I need to eat more vegetables due to health. That would be wonderful!
@@SoupedUpRecipes There is a similar dish that I've been trying to find the recipe for all over TH-cam and I can't seem to find it. Do you know how to make a Szechuan dish called water boiled beef tripe? There is a Chinese name for it, which I will not even attempt to write because I don't even know what it is but in the U.S at authentic Szechuan Chinese restaurants it is on the menu listed as simply water boiled/cooked beef tripe. It is so delicious and it does use the beef book tripe, your favorite kind of tripe, and it has cooked celery and napa cabbage in it, with Szechuan hot pepper flakes. It is served like a soup in the liquid and it has a little bit Szechuan oil. It's spicy and has that numbing taste and flavor. It's sooo good. Do you know what I'm talking about and do you know how to make it and do you have a video about it? I see there are videos about water cooked beef and water cooked fish but none for the water cook tripe.
I Would for sure eat this no problem.. I e cooked Pork Chitterlings many times.. always ate them.fried tho 😉👍 but the rest of my family liked them boiled sometimes... I will also be making this Chilli Oil in the next few days... I'm always looking for a new oil recipe. Thanks for sharing 👍🥰✌
Looks fantastic! I really love Sichuan foods. Probably my favourite of all regions of China. Because it's served cold would it be considered like a meat salad?
Is this a variation on the sichuan cow foot and brisket cold appetizer with the chili oil and peanuts? Because I can eat a mountain of that!!! It would go so well with Korean Naengmyeon! Yeah I'm weird like that.
@@supergrllondon191 I've got a glass top, if you're concerned about a delicate surface, it does fine. Just be mindful about moving it. Don't slam it down or anything
![[Eng Sub] Mr.& Mrs.Smith 情人节当然要把夫妻做成肺片啦 【曼食慢语】](http://i.ytimg.com/vi/gIc5yZh3tbI/mqdefault.jpg)
To anyone that is curious about how this dish tastes like, let me tell you, I first tried this dish in a Chinese restaurant when I was studying in the UK, and after that I had fuqi feipian at least once every week. It's really that good. It's more of an appetizer (according to my Chinese friends) but I usually had this with a bowl of white rice for dinner. This dish can be really spicy depending on the cook's recipe.
Yes I could eat this as a main entrée too, lol
I often eat it with rice and some fermented vegetables. It's great protein.
Those are amazing Tutorials! Your Detailed Recipes,passionate Descriptions,Step by Step Preps,and
clear,concise explanations ,additional infos on ingredients define your Channel on TH-cam!
As a professionally trained ( Western Cuisine) Chef and having settled in Asia the
past 35 years…I’m totally impressed! Great Job…Thank You!
Needless to say I’m confident in sharing your productions with the younger Colleagues in the trade
venturing into the many Chinese Cuisines you present!!
Thanks for showing the good technique for arranging the meat in the bowl and then flipping it onto a plate! There are always so many things to learn from your videos!
This is a very sophisticated and detailed recipe. As a foreigner who do not know anything about Szechuan food, this video is a life saver. Now I need to figure out where to buy those ingredients 😂 the links definitely help! Thanks so much
It is exciting to watch you cook with things that i haven't ever heard of or cooked with myself. Your meal a culinary masterpiece!
People should actually try it (especially before they knock it).
I really appreciate that you took the time to find Amazon links ! I don't live in an area that has an Asian grocer near by and I really want to try your recipes 😁
Love your presentation and authenticity and simplicity.
Thorough and easy steps and relaxing.
Keep up the good work, well done.
I am freaking addicted to this channel! I want to try everything now. I was sooo frustrated about attempting to cook Chinese food recipes at home. They would never turn out as I expected. I am encouraged again. Thank you!
Are you still excited ?? About your wok I mean lol.. I would also love to have her Wok... the one she sells I mean, w the bamboo lid... my hubby wants cast iron wok. I want carbon steel...
One of my favorite appetizers/small meals. You broke it down in a way that is less intimidating to make authentic food. thanks!
Wow, Chinese celery is a divine vegetable.
It's aroma, crunchiness and taste is heavenly.
Mandy, thank you for making the dish as you would in your own home, and not leaving out the organ meats because some of your audience has a hang-up over it. (People should really broaden their horizons and stop with the whining because it is unfamiliar _to them.)_ Also, I love your 6:45 - 8:10 chili oil recipe. I made it around Valentine's Day this year and just now finished the last of it - so came back here to find it and make it again once I can get the few ingredients that I am currently out of. I have to say, that recipe is spot-on - just delicious. (But then again, what recipe of yours isn't delicious!)
Much love to you, Mandy!
I had this in a really good Sichuan restaurant recently - was absolutely delicious! Am so thankful to find you video so I can attempt my own efforts at making this at home.
Hello I love that you show all your traditional delicious recipes! You are AMAZING keep it up!
That was awesome! Very detailed and fun to watch :)
Thank you so much for sharing this recipe with tripe....I love honeycomb tripe with onions & white sauce but I never knew any other recipes to try it in. I'm definitely going to try this. You are a wonderful teacher & I so look fwd to your weekly videos Mandy.
Mandy I just got my wok! I love it so much! I got on your early list so it came at a discount, but it would still 100% be worth full price. It is beautiful. Really lovely packaging. Very thorough seasoning and care instructions. I love everything about it. The wooden lid took a little bit of damage during shipment but that’s Amazon’s problem. I would have been happy with the wok alone anyway. Thank you so much - so proud of you for taking on that business venture.
I am glad you are happy with the purchase. If you have any issues at all with the product, please contact me as it says in the user manual. And please consider leaving a review on Amazon if you are satisfied- it would really mean a lot to me
@@SoupedUpRecipes Mandy...The best lady on TH-cam!!
THANKYOU for having all the ingredients and steps in the comments. It's a bit of a recipe to follow! Can't wait to share the results :)
I really appreciate the substitutions for ingredients that might be hard to find, or not to someone's taste. I also am grateful that the recipes are in the descriptions, because I doubt I could afford your cookbook (if you have one).
I made this with pre-boiled honeycomb tripe and beef shank, cucumber and cilantro, and it was lovely! I did steam the meat to heat it up after slicing, though.
I really enjoy your recipes and how you explain things. Thank you for the great videos and resources for finding the ingredients.
Highly recommend this. Chinese food is about savouring the variety of textural experience besides flavours. Great recipe to be eaten with rice.
I love all your videos Mandy! I brag about you to everyone and encourage them to subscribe to your channel!
I can't believe it! In Southern Italy we also have a "husband and wife" soup (minestra maritata)...so many analogies between Italian and Chinese cuisines!
I just had this dish yesterday at my local, authentic, non-Americanized Chinese restaurant. I requested it extra spicy and it blew my mouth open. It was an experience, albeit a delicious one. I'm going to try to make it at home. I definitely recommend it for my fellow adventurous eaters out there. If it is too spicy you can request it prepared more mild (at least you could at my local spot). Happy eating...😅
Thank you for this recipe! Husband & Wife beef is my favourite Chinese dish and I’ve always wondered how it’s made. It looks like a lot of work but hopefully I will have time to make it soon.
🥢BUY MY WOK
USA - amzn.to/2QWofkY
Canada - www.amazon.ca/dp/B07RJ39JVL (low stock)
Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock)
Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order)
I don't have the... Heart, for this! 😋
Oooohhhhh lol
You should absolutely make a point to try Beef Heart. I make Tacos from this.. and the tongue also. Very flavorful parts of the cow...✌🙂👍
With the initial rinses, my gardens love 💕 the byproduct ✨🙏🏼☂️
I love to cook and always learn something new from you. Thank you so much for the videos. This recipe may have a lot of ingredients and several steps, but is actually not hard. You just start and keep going till it is done!
Hi Mandy. Thank you for giving this a favorite dish of a name. Is delicious when restaurants makes right, but not many makes it or does it properly. I had (!!!) a place that made with tongue also and it was the best. I was only thinking of this dish a week before you posted. Many many thanks.
OKAY! I made this (or something similar - I did my own recipe but loosely followed this for inspiration) a couple months ago and it was AMAZING! The Szechuan sauce I made was absolutely AMAZING and I, basically by accident, undercooked the tripe JUST ENOUGH so that it still was soft but still chewy enough that it had some bite to it. I rarely see tripe at the store but I need to get this again because it was SOOOOOOOOOOOOO GOOD!
Wow another recipe for my daily work interesting .. i love cooking and searching different food.. but when i saw your cooking show i am inlove the way you explained easy to follow i will recommend your show with my friends 😊new subscriber here from hongkong🖐😊
great video, I appreciate the advice and commentary. Wonderful job, keep up the great work.
Thank you for sharing! My laogong introduced me with this food and i love everything! There's a shop in a hawker center in Chinatown Singapore selling them. I love it with cold beer!
Literally my favorite Chinese dish, and possibly my favorite overall.
You give excellent instructions! I may try this because the flavor seems good, but I won't use any organ meat. I used to eat it when I was a kid, but it does not appeal to me any more. I'll have my new wok in a week or two and can't wait to try one of your wonderful dishes.!
This is my favorite. I always get it at a local restaurant but maybe I can try to make it. Thank you for sharing this.
Love this channel
What a lovely TH-cam Chanel i Just discovered,, thanks. Greetings from Colombia..
Omg I ordered my wok today I am so excited! I can't wait!!
Does it work on induction plate ? I live in europe
@@supergrllondon191 I don't know, I use it on a portable gas stove. Maybe ask souped up recipes. She would know Best. Good luck.
Welcome back Mandy! Love from Philippines! ❤🇵🇭 Na miss kita ng sobra! 😍
This is a pretty advanced recipe. I grew up with Mexican food including menudo which is made from tripe and I know it takes a lot of skill to make it taste good.
Yep. I attempted menudo a couple of weeks ago. I screwed it up, but it was partially edible. Lol
That looks delicious. And nice presentation.
What a patience Mandy you're a real chef
One of my favourite Sichuan dishes!
I had some spices from a store sale, but prepared the beef shank per your instructions and it was so delicious!
Thank you for sharing !!
I'm a southern girl transported north and my grandma used to make tripe dishes and she soaked the tripe too, but she added a few teaspoons of vinegar to the water and that took the smell out completely. It didn't change the flavor of the tripe, at least we never tasted any vinegar flavor.
My favorite szechuan dish. I have to order it at every restaurant. I cant eat this with rice alone and will be very satisfied
Looks delicious! Btw, I ordered your wok last night, looking forward to using it soon!
How to order her wok? Do you have the link?
@@tinciotv2659 You can order it on Amazon. Look for "Flat Bottom Wok For Electric, Induction and Gas Stoves - With Lid, Spatula and Seasoning Video Guide" you will find it.
@@frankleepower2333 thank you!
Oh my god… I love so much sichuan food and your channel, tkssssss
This is one of my favorite Chinese dishes
Finally a recipe with tripe, looks delicious as all your food!
This is my favorite dish, but I am the only one in my family who will eat it so I get to eat it rarely in a restaurant when I visit my parents. 😔 Yours looks so delicious I am drooling. One of these days I will make this dish at home just for myself.
i adore your channel.
You did an extraordinary job with this video
Our asian grocery store has a section of ready-to-eat food in trays and they have some spicy pork stomach that is sooooo delicious and I like to get it every time I go. I wanted to look up a recipe to make it myself and keep in the fridge for an occasional snack and this came up. It looks so good! I can't wait to make myself.
Very very well made video n a great recipe. Pls keep it up
That looks wonderful! I had this at a Szechuan restaurant but then only had the shank. It was still great. I’d love to try making this myself sometime
Love your channel. You are an excellent teacher. For your Better Than Take Out series could you make Cashew Chicken?
Love your videos ❤️
So excited! My 'Souped Up Recipe" wok arrives soon!
same!!!
Did she do a video selling them?
I haven't done a video to sell it yet. But it is available on Amazon now: amzn.to/2z0KoUI
You are an artist, I love to learn from you :) Thank you so much !!! (From Portugal) ;)
You are amazing. Thanks for sharing your recipes 🥰
Hi Mandy.That look,s good. Great job.
Looks interesting and delicious! You are such a joy to learn from! Thanks for all your hard work!
I totally agree with you, Mandy -- it's way better to cook it yourself than go out to a restaurant. When you cook it yourself, you can try hard to make the dish authentic and delicious, whereas at a restaurant, they only care about saving money so they don't use quality authentic ingredients because Americans don't know the difference.
Fuqi Feipian is my all time favorite Sichuan dish.
Creo que los Chinitos y los Mexicanitos serían buenos compañeros en la mesa.
I think the Chinese and Mexicans would enjoy each other's food at the table.
You have tripe, and we have menudo; the chiles are essential, and it's great to see that other cultures eat as spicy as we.
Thanks again, Mandy, for your delicious recipes and tips. I can't wait to try this one!
They also love cilantro and peanuts like us!
Heh. In any medium to large city in Mexico, find the local Chinatown and have a meal. It's likely to be spectacularly good.
@@Bojoschannel Claro que sí. Saludos!
@A Girl Has No Name :D
@@AaronSpielman Like in CDMX - we went - outstanding!
Excellent, i was about to say peanuts but they came in the last minute! Looks great
I would appreciate seeing recipes that have many vegetables in it. It can have meat too, but I need to eat more vegetables due to health. That would be wonderful!
I want to see her take on YanHuangGua or PaiHuangGua (not sure what’s the difference).
Here: th-cam.com/video/8q-nrhud4mk/w-d-xo.html
@@SoupedUpRecipes
There is a similar dish that I've been trying to find the recipe for all over TH-cam and I can't seem to find it. Do you know how to make a Szechuan dish called water boiled beef tripe? There is a Chinese name for it, which I will not even attempt to write because I don't even know what it is but in the U.S at authentic Szechuan Chinese restaurants it is on the menu listed as simply water boiled/cooked beef tripe.
It is so delicious and it does use the beef book tripe, your favorite kind of tripe, and it has cooked celery and napa cabbage in it, with Szechuan hot pepper flakes. It is served like a soup in the liquid and it has a little bit Szechuan oil. It's spicy and has that numbing taste and flavor.
It's sooo good.
Do you know what I'm talking about and do you know how to make it and do you have a video about it?
I see there are videos about water cooked beef and water cooked fish but none for the water cook tripe.
This was a delicious recipe! However the sauce was a little watery--any tips to prevent that?
I came for chilli oil recipe, but really enjoyed this video, it is such an interesting recipe
This is my favorite starter when i eat in schezuan restaurant! This dish tastes so good!
She iz so well spoken.. love how she is full-on Chinese! Awesomeness!
Very authentic，nice！
I love all your videos. Thank you so much. I appreciate you ❤❤❤❤
Glad you like them!
AWESOME video!
Very interesting recipe, miss! I've never try this before but I hope it's tastes so good though.
It is delicious!!
Looks fabulous the flavor must be amazing
Awesome recipe. Love your recipe.
Thank you very much for this perfect video.
Looks so good !! Thank you ! I miss the food in China, steamed buns are so good !
I Would for sure eat this no problem.. I e cooked Pork Chitterlings many times.. always ate them.fried tho 😉👍 but the rest of my family liked them boiled sometimes... I will also be making this Chilli Oil in the next few days... I'm always looking for a new oil recipe. Thanks for sharing 👍🥰✌
This actually looks and sounds yummy!!! Hope to try it in the near future❣
스촨 레스토랑에서 먹어보고 맛있어서 찾아봤는데, 이걸 보니 앞으로도 사먹어야겠다
Hi,
Just wonder,
I only got book tripe, so can't make the brine, but want to try anyway. Is there any steps one can do only by making this one?
Would you be able to use fresh galangal rather than dried?
Looks fantastic! I really love Sichuan foods. Probably my favourite of all regions of China. Because it's served cold would it be considered like a meat salad?
You are so eloquent. Thank you for sharing!
Is this a variation on the sichuan cow foot and brisket cold appetizer with the chili oil and peanuts? Because I can eat a mountain of that!!! It would go so well with Korean Naengmyeon! Yeah I'm weird like that.
I wish you would suggest side dishes that could accompany your main dishes
Books and more books white rice
thank you for your recipe ,we love this dish .
I love love love this dish I am going to make this
Very interesting... And it's amazing as usual, love it ❤😘
If we only make the dish with book tripe, do we still need to boil the broth with the spices for 1.5 hours?
Can I substitute chicken fingers for the tripe? 😊. I'm a big fan of yours, you do an awesome job!
My favourite recipe, perfectly explained. Thanks a lot!
Italians eat honeycomb tripe. My husband loves it! Me, I never eat it!. Maybe this can be made with london broil or beef roast?
I love organ meat. Sweetbreads are my favorite. That chili oil looks tasty.
I'm excited for this! I would use shank first then gradually try the organs. Oh! My wok will be here Tomorrow!
Does it work on induction stove?
@@supergrllondon191 I've got a glass top, if you're concerned about a delicate surface, it does fine. Just be mindful about moving it. Don't slam it down or anything
Using a mortar and pestle is ideal for making the garlic paste