{"id":144135,"date":"2024-11-22T12:05:52","date_gmt":"2024-11-22T11:05:52","guid":{"rendered":"https:\/\/www.apartamentomagazine.com\/?p=144135"},"modified":"2025-09-26T10:20:18","modified_gmt":"2025-09-26T08:20:18","slug":"bastard","status":"publish","type":"post","link":"https:\/\/www.apartamentomagazine.com\/stories\/bastard\/","title":{"rendered":"Bastard"},"content":{"rendered":" \t\t
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\n\t\t\t\tTo access this post, you must purchase Apartamento Membership<\/a><\/span>.\t\t <\/div>\n\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"\n
\n
\n\t\t\t\tTo access this post, you must purchase Apartamento Membership<\/a><\/span>.\t\t <\/div>\n<\/p><\/div>\n","protected":false},"author":16858,"featured_media":144133,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1254,47],"tags":[472],"class_list":["post-144135","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-video","tag-food-wine","text_author-jiro-hsu-michael-janczewski","drawing_author-orfeo-tagiuri","membership-content","access-restricted"],"acf":{"link_archive":false,"archive_story":null,"archive_bg":"#F5F4EE","archive_title_color":"#000000","cover_bg":"#F5F4EE","cover_title_color":"#3a45ae","body_bg":"#f5f4ee","body_text_color":"#3a45ae","body_captions_color":"#3a45ae","related_bg":"#ffffff","related_text_color":"#000000","stories_bg":"#EDECEC","alternative_image":"","hover_image":"","credits":"","title_format":"center","font_size":"medium","image_format":"cover","hero_image_mobile":"","video":"https:\/\/vz-a6a6cda4-492.b-cdn.net\/2b4db1d7-6fe2-4a9c-8489-66facd1de3fe\/play_720p.mp4","video_excerpt":"","video_format":"regular","content":[{"acf_fc_layout":"quote","quote":"Husband and Wife Sando\r\n\u592b\u59bb\u80ba\u7247\u4e09\u660e\u6cbb (Fu qi fei pian san ming zhi) ","caption":""},{"acf_fc_layout":"two_blocks","block_sizes":"half_40_60","content_type_left":"credits","image_size_left":"regular","image_left":null,"video_left_url":"","video_caption_left":"","video_left_type":false,"text_left":"","credit_image":144139,"credit_link_left":{"title":"Originally featured in Apartamento Cookbook #9: SANDWICHES!","url":"https:\/\/www.apartamentomagazine.com\/product\/apartamento-cookbook-9\/","target":""},"content_type_right":"text","image_size_right":"regular","image_right":null,"video_right_url":"","video_caption_right":"","video_right_type":false,"text_right":"

Featured in\u00a0<\/i><\/em>Apartamento Cookbook #9: SANDIWCHES!<\/a>, illustrated by Orfeo<\/a> Tagiuri<\/a>.<\/i><\/em><\/p>\r\n \r\n

\u2018Husband and wife lung slices\u2019 is a famous cold Sichuan dish you\u2019ll see in all Sichuan restaurants<\/span>;<\/span> it\u2019s beef and tripe slices in a spicy and mouth-numbing sauce. This dish started in<\/span> the<\/span> \u2018<\/span>30s with a couple using <\/span>cheaper<\/span> beef offcuts. Guests <\/span>called<\/span> it <\/span><\/span>\u70e9<\/span><\/span>\u7247<\/span><\/span> (<\/span>\u2018<\/span>braised slices<\/span>\u2019<\/span>)<\/span> or<\/span> <\/span>\u5e9f<\/span><\/span>\u7247<\/span><\/span> (<\/span>\u2018<\/span>wasted piece<\/span>\u2019)<\/span>, <\/span>but<\/span> neither<\/span> made for <\/span>a beautiful dish name, so it became <\/span><\/span>\u592b\u59bb\u80ba\u7247<\/span><\/span> (\u2018husband and wife lung slices\u2019)<\/span>. <\/span>The actual dish does not have lung slices, only beef tripe and beef shank, but we make it with multiple different cuts, along with heart, intestine, lung, and tendons to up the texture level<\/span>, braised in our special master stock.<\/span> For the <\/span>Chinese chilli oil with flakes, <\/span>our <\/span>all-time favourite <\/span>is <\/span>Lao Gan Ma, <\/span>but <\/span>we recommend not us<\/span>ing<\/span> the black bean version<\/span>\u2014<\/span>use <\/span>\u2018<\/span>chilli crunch<\/span>\u2019<\/span> style<\/span>.<\/span><\/span>\u00a0<\/span><\/p>"},{"acf_fc_layout":"video_autoplay","image_size":"regular","video_url":"https:\/\/vz-a6a6cda4-492.b-cdn.net\/cace08ae-9238-4979-8706-1847edd4a415\/play_720p.mp4","video_caption":""},{"acf_fc_layout":"two_blocks","block_sizes":"half_50_50","content_type_left":"text","image_size_left":"regular","image_left":null,"video_left_url":"","video_caption_left":"","video_left_type":false,"text_left":"INGREDIENTS\r\n

For the master stock<\/span><\/i>\u00a0<\/span><\/p>\r\n

2kg water<\/span>\u00a0<\/span><\/p>\r\n

750g Chinese light soy sauce<\/span>\u00a0<\/span><\/p>\r\n

100g Shaoxing wine<\/span>\u00a0<\/span><\/p>\r\n

300g rock sugar<\/span>\u00a0<\/span><\/p>\r\n

140g spring onion<\/span>\u00a0<\/span><\/p>\r\n

100g ginger<\/span>\u00a0<\/span><\/p>\r\n

50g shallot<\/span>\u00a0<\/span><\/p>\r\n

10g star anise<\/span>\u00a0<\/span><\/p>\r\n

10g cinnamon<\/span>\u00a0<\/span><\/p>\r\n

5g white pepper<\/span>\u00a0<\/span><\/p>\r\n

20g dry red chilli<\/span>\u00a0<\/span><\/p>\r\n

3g red Sichuan pepper<\/span>\u00a0<\/span><\/p>\r\n

2g green Sichuan pepper<\/span>\u00a0<\/span><\/p>\r\n

150g mixed meats and offal, sliced thinly<\/span>\u00a0<\/span><\/p>\r\n

\u00a0<\/span><\/p>\r\n

For the Sichuan spicy vinaigrette<\/span><\/i>\u00a0<\/span><\/p>\r\n

100g of master stock<\/span>\u00a0<\/span><\/p>\r\n

100g of Chinese chilli oil with flakes<\/span>\u00a0<\/span><\/p>\r\n

15g Chinkiang vinegar<\/span>\u00a0<\/span><\/p>\r\n

15g white vinegar<\/span>\u00a0<\/span><\/p>\r\n

25g sugar<\/span>\u00a0<\/span><\/p>\r\n

5g good old MSG<\/span>\u00a0<\/span><\/p>\r\n

\u00a0<\/span><\/p>\r\n

For the sandwich<\/span><\/i>\u00a0<\/span><\/p>\r\n

2 slices of bread, (roughly 2cm), crust removed and toasted<\/span>\u00a0<\/span><\/p>\r\n

20g butter (optional with toasting)<\/span>\u00a0<\/span><\/p>\r\n

150g mixed master-stock-braised meats and offal, sliced thinly<\/span>\u00a0<\/span><\/p>\r\n

2 stalks of Chinese celery, cut into 3cm segments<\/span>\u00a0<\/span><\/p>\r\n

5 sprigs of Chinese spring onions, cut at a 45\u00ba angle<\/span>\u00a0<\/span><\/p>\r\n

3 sprigs of coriander, roughly chopped<\/span>\u00a0<\/span><\/p>\r\n

50g Sichuan spicy vinaigrette (roughly 3 tbsp)<\/span>\u00a0<\/span><\/p>\r\n

15g peanuts (roughly 1 tbsp), toasted and crushed<\/span>\u00a0<\/span><\/p>","credit_image":null,"credit_link_left":null,"content_type_right":"text","image_size_right":"regular","image_right":null,"video_right_url":"","video_caption_right":"","video_right_type":false,"text_right":"METHOD (Serves 1<\/i>)\r\n

For the master stock, mix all ingredients together in a stock pot, bring to boil, lower the heat to simmer for 1 hour, and cool. <\/span>For the <\/span>master-stock-braised meats and offal<\/span>, first c<\/span><\/span>ut <\/span>into even chunks<\/span>.<\/span><\/span> Each cut of meat requires <\/span>a <\/span>different time <\/span>for<\/span> slow cooking, but each cut should <\/span>be <\/span>braise<\/span>d<\/span> until <\/span>tender (but not falling apart)<\/span>: for example, b<\/span>eef lung <\/span>and <\/span>intestine<\/span>, <\/span>1<\/span> hour; b<\/span>eef shank<\/span> and h<\/span>oneycomb tripe<\/span>, <\/span>1.5<\/span> hours; b<\/span>eef tongue<\/span> and cheek, <\/span>2<\/span> hours; b<\/span>eef tendons 2.5<\/span>\u2013<\/span>3<\/span> hours.<\/span> We suggest <\/span>cooking<\/span> meats and offal separately<\/span>; as the m<\/span>aster<\/span> stock is needed for vinaigrette, <\/span>you should<\/span> use the one from cooking just meat, unless you like strong<\/span>,<\/span> funky flavour<\/span> (if so, <\/span>welcome to the club<\/span>)<\/span>.<\/span> For the Sichuan spicy vinaigrette, mix all ingredients together and set aside. To assemble the sandwich, slice the bread, preferably to 2cm thickness. This sandwich can be toasted or untoasted, but if you prefer toasted, brush the bread with butter and toast only on the buttered side, so that one side stays soft and other gets caramelised and crispy. In a small mixing bowl add sliced meats, Chinese celery, half of the spring onions and half of the coriander, season moderately with Sichuan vinaigrette and check on taste, if necessary, add more dressing. Place bread on your chopping board, toasted side up. Using chopsticks (to leave surplus of the dressing in the bowl), place mixed cuts and herbs on one slice of bread, then cover with another slice. Press the sides of the sandwich together, so it helps seal everything inside. Cut sando in half and turn, so you can see the cross section facing up. Garnish with remaining spring onion and coriander leaves, finish with crushed toasted peanuts, and voila!<\/span><\/span><\/p>"},{"acf_fc_layout":"video_autoplay","image_size":"regular","video_url":"https:\/\/vz-a6a6cda4-492.b-cdn.net\/9c0ff2bb-9ece-40b4-9e87-b846d2ffa5d5\/play_720p.mp4","video_caption":""},{"acf_fc_layout":"image","image_size":"regular","gallery":[144145]},{"acf_fc_layout":"text","text":""}],"related_text":"","issue":"","button_text":""},"yoast_head":"\nBastard \u2014 Husband and Wife Sando<\/title>\n<meta name=\"description\" content=\"Discover the origins of \u2018Husband and wife lung slices\u2019, a spicy Sichuan dish made with beef offcuts, born in the 1930s from a resourceful couple.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.apartamentomagazine.com\/stories\/bastard\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta 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