A famous cold appetizer with a provocative name, this dish originated from a street vendor couple in Chengdu who creatively used offal to make a flavorful snack. Despite its name, it typically contains no lung; the main ingredients are thinly sliced beef and beef offal (like tongue, heart, and tripe), all boiled and cooled. The magic lies entirely in the dressing—a potent, electrifying sauce made from a precise ratio of chili oil, Sichuan peppercorn powder, toasted sesame seeds, sesame oil, crushed peanuts, and a hint of sugar. The sauce is poured over the arranged slices just before serving, coating the chewy, cold meat in a glossy, red, and aromatic layer. The flavor is intensely numbing, spicy, savory, and nutty, with a complex aroma that is both refreshing and addictive. It is a celebrated dish for its bold use of flavor and texture, turning humble ingredients into a culinary legend.
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