According to legend, at the end of Xianfeng in Qing Dynasty (186 1), a man named Chen Chunfu opened a millet shop here, and his wife also helped his colleagues cook in the shop. There are a few pockmarked faces, and everyone calls them Chen Mapo. Chen Mapo is good at seasoning, and her tofu is cheap, which is especially delicious with it. The transportation strength from picking oil from the new complex to selling in the provincial capital is greatly appreciated. When passing Wanfuqiao, everyone stops at Chen Mapo's shop to give a tip. When they entered Chengdu, there was a lot of oil in the oil basket, so naturally they scooped two spoonfuls casually. This is not a problem when they leave Chengdu. Stew the oil and meat in tofu for Chen Mapo, and the taste is really different. According to word of mouth, Chen Mapo's tofu is well-known and her business is booming. Those who come to eat Mapo tofu are imitators, although they are not trying to pick oil and lift their feet. They bring their own oil and meat, which means that an unchangeable rule has been formed.
By the 1920s, it had a history of 70 years. Chen Mapo herself died long ago, and her business was inherited by her descendants. There is still no signboard hanging in front of the door, and the equipment in the store is unpretentious. I still use the old square table and high bench, and the dishes are mainly mapo tofu. When a customer came in, he borrowed a rice bowl from the store, ordered vegetable oil from a nearby store, cut the beef and handed it to the stove, and then sat at the table waiting for Mapo tofu. You can also sell liquor, peanuts, beans and gravy next door. Some customers occasionally bring pork and order names. As usual, they only charge for the processing of the stove. This is the original business model of Chen Mapo Tofu. It sounds fresh today, but it was so popular at that time. So far, in some remote towns, customers are not allowed to bring new fresh vegetables and meat, and restaurants are required to process them into dishes.
Secondly, the "Jianmen Tofu" in the "Jianmen Gate" in northern Sichuan is also very famous. "Jianmen Tofu" has a total of 108 flavors and styles, which have changed a lot. It was once called "Tofu Banquet". The allusion to this dish:
According to legend, in the six years of Shu Kingdom in the Three Kingdoms, Wei led Zhong Hui and Deng Ai to enter Shu territory in ten ways, and the Lord of Shu defeated Jiang Wei and retreated to Jianmen to avoid natural disasters. At that time, Jiang's soldiers were too tired to fight, and the horse was too tired to ride. When Wei saw that the sword gate was in danger, he would try his best to seize it. At this time, Dong Jue offered suggestions to Jiang Wei, ordered the people in Jianmen to make tofu, rewarded the soldiers with tofu and fed the troops with bean dregs. A few days later, Jiang Wei's soldiers and horses recovered their strength, and they led the troops out of the customs, killing Zhong Hui and Wargo until they were defeated. Since then, Jianmen Tofu has gained great fame.
There are many legends about Jianmen tofu, and almost every "Jianmen tofu dish" has a story.