hello! There are many famous dishes in Sichuan cuisine, such as Chongqing pork, Dongbo elbow, husband and wife lung slices, Mapo tofu and so on. My favorite Sichuan dish is Mapo tofu. It has the characteristics of hemp, spicy, hot, fragrant, crisp, tender, fresh and lively, and is regarded as a classic of Sichuan cuisine, and it is also a famous Sichuan dish at home and abroad.

Mapo Tofu was founded in Tongzhi period of Qing Dynasty. It was originally created by Chen Liushi, the founder of the old Chinese brand "Chen Mapo Tofu". Because there are several pockmarks on her face, it is called Mapo Tofu. The tofu cooked by Chen is red and bright, and the beef is crispy, spicy, fragrant, crisp, tender, hot and full of Sichuan flavor. At the end of Qing Dynasty, Chen Mapo's tofu was listed as a famous food in Chengdu. In 1999, Mapo Tofu became a famous dish in China, and in 21, it was selected as a "non-legacy" list in Chengdu. Mapo Tofu is one of Sichuan's top ten classic dishes selected as "Chinese food" by China Cuisine Association.

In the past, Mapo tofu was made of vegetable oil and yellow beef. The cooking technique is to fry a tablespoon of vegetable oil in a pot, then put a handful of minced pepper, then add beef, and cook until it is dry and crisp before adding lobster sauce. After that, add tofu, add a little water and shovel a few times to mix well. Finally, cover the pot and dry the soup with low fire. Sprinkle the pepper powder before taking out the pot.

Now, when making Mapo tofu, peanut oil must be used as the oil, and beef is not limited to cattle and pigs. When the meat is cooked, add bean paste, fermented soybean, red pepper powder, soy sauce, salt and sugar, stir-fry until fragrant, then add tofu slices and soup stock, add onion, ginger and garlic after boiling, thicken with water, and add pepper powder and sesame oil before taking out the pot. The ingredients and procedures have changed somewhat, and the taste emphasizes hemp, spicy, hot and salty.