As early as the end of the Qing Dynasty, there were many vendors in the streets and lanes of Chengdu, carrying loads and baskets to sell cold lung slices. The leftover bits and pieces of beef offal, especially beef lung, are low in cost, finely processed, marinated and sliced, and mixed with soy sauce, red oil, pepper, pepper noodles and sesame noodles. They are unique in flavor and cheap, and are especially popular with rickshaw pullers, porters and poor students. In the 1930s, there was a couple who set up a stall in Chengdu, Sichuan. The male name was Guo Chaohua and the female name was Zhang Tianzheng. Because the cold lung slices made were exquisite, the color was golden red and shiny, spicy and delicious, and the flavor was unique. In addition, the couple cooperated tacitly and harmoniously. One made and the other sold, and the small business was booming. At that time, customers gathered and the demand was in short supply. Some naughty students who often come to taste their husband and wife's lung slices wrote the words "husband and wife's lung slices" on a piece of paper and quietly stuck them on their backs or shoulders, while others ate and drank loudly, "husband and wife's lung slices, husband and wife's lung slices ...". One day, a merchant tasted the lung slices made by the Guo couple and was amazed. He sent a gold plaque with the words "Husband and wife lung slices" written on it. Since then, the snack "Husband and wife lung slices" has become more famous.

In order to adapt to customers' tastes and requirements, the husband and wife constantly improved their materials and production methods, and gradually used beef and mutton offal instead of beef lungs. Although there is no beef lung in the dish, people still like to use the name of husband and wife lung slices to call this dish, so it has been used ever since.

Raw materials: ox lung 1 hanger, ox heart 5, ox tongue 5, ox tripe 500g, ox venetian leaf1000g, ox scalp1000g, beef 5kg, peanut kernel 250g, sesame kernel150g and onion 200g. 250g of salt, mash juice150ml, red fermented milk100g, 25g of pepper, 500ml of soy sauce, 250g of monosodium glutamate10g, 250g of quicklime, 50ml of red pepper oil, 50g of fermented soybean, and 0/50g of pepper powder.

Production method: beef is washed with blood, cut into 250g chunks, pickled with saltwater100ml (concentration 0.5%), salt100g, pepper powder 50g, star anise10g, cinnamon15g, and put into a boiling pot. Add salt, spice bag (filled with pepper chocolate, star anise 1 0g, cinnamon15g), mash juice, red rot milk, onion1piece, change to medium fire (keep the pot small) and cook until the meat is crisp, and take it out. Add seasonings such as soy sauce, pepper and monosodium glutamate to the marinade of cook the meat.

Add 500 ml of clean water to 250 g of quicklime and dissolve it into limewater. Wash the feces of a cow's tripe with clear water, add lime water, knead and rub off the coarse skin, then immerse it in clear water, scrape off the remaining skin with a knife, rinse it with clear water and soak it for 20 minutes to form a white louver, put it in a pot and boil it. 15 minutes later, take it out. The tripe is also washed with lime water, scalded in boiling water, peeled off, cooked in the pot (about 60 minutes), picked up and cooled.

Burn the skin of the cow's head, add it to boiling water and boil it for 10 minute, take out the cutin skin scraped off the outer layer, put it into the old marinade soup, boil it with high fire, and simmer it with low fire until it is cooked.

The beef lung and beef heart were cut open with a knife, washed with clear water to clean the blood stains, and boiled in marinade until cooked.

After the beef tongue is washed, boil it in boiling water for a while to scrape off the outer rough skin, and put it into the marinade to cook it with the beef heart and lungs until cooked.

Stir-fry peanut kernels and sesame kernels respectively, grind them into small particles and powder, cook lobster sauce and soy sauce in a pot (add a little water), and pour them into brine. Change the stewed beef, chop suey and other things into knives, put them into bowls respectively, add onion yards, pour marinade and various seasonings, sprinkle peanuts and sesame seeds and mix well.

Features: bright red color, soft and tender texture, spicy and delicious.