“Food is the first necessity of the people.” Food is indispensable in people’s daily lives, but “delicious food” is the essence of food that brings people happiness. There are eight major cuisines in China, among which Sichuan cuisine is very typical. Being numb and spicy is the soul of Sichuan cuisine. "Ma Po Tofu" is one of the representatives of Sichuan cuisine. The materials are simple, the method is sophisticated, and the difficulty is high. "Ma Po Tofu" originated from a street snack. According to legend, during the Tongzhi period, Mapo was good at cooking dishes. She made braised tofu with tofu, minced beef, chili, Sichuan peppercorns, bean paste, etc. Numb, spicy, hot, tender, delicious and very popular. Looking at a plate, authentic Mapo Tofu was brought to the table. A spicy and fragrant aroma hits your nose. The snow-white and tender tofu is dotted with brown-red minced beef, green garlic sprouts are mixed inside, and translucent red oil surrounds it. It was so eye-catching that saliva began to secrete in your mouth. Gently scoop a spoonful and blow on it. Because it is very hot, slowly put it into your mouth. Its taste is very special, smooth, tender, spicy and sweet, numb and spicy, and it is embellished with the fragrance of minced meat. It is really delicious on earth.

The way to eat Mapo Tofu is also advancing with the times. There are different food cultures and habits across the country. For example, Shanghainese like to eat sweets, and the spiciness of Sichuan will naturally be difficult for them to accept. However, the reputation of Mapo Tofu is so appealing and attractive. So in Shanghai, Mapo Tofu is made with a slightly sweet taste. But if you want to eat authentic Mapo Tofu, you still have to come to Sichuan. It is numb enough, spicy enough, tender enough, smooth enough, and refreshing enough to be the authentic Sichuan flavor. Mapo Tofu is also the soul of Sichuan cuisine, representing the rich food culture characteristics of Sichuan cuisine. If you have the opportunity to visit Sichuan, you might as well come...