Fu qi fei pian—commonly rendered on English language menus as ox tongue and tripe—has a romantic backstory. The dish is a mountain of cold, frilly-edged ribbons of beef tripe and tongue, often bolstered with translucent sheets of tendon and washed in spiced broth, chili oil, and Sichuan peppercorns, then topped with roasted peanuts, cilantro, and in some cases, fragrant Chinese celery. The husband and wife who purportedly invented the offal extravaganza were said to have such a harmonious union that the dish’s name, fu qi fei pian, translates to “man and wife lung slices.”