The main raw materials are food and tofu, and the main materials are tofu, minced beef (pork is also acceptable), pepper and pepper. Hemp comes from pepper and spicy comes from pepper. This dish highlights the "spicy" characteristics of Sichuan cuisine. Its taste is unique and smooth.

Mapo tofu has crossed the ocean and settled in the United States, Canada, Britain, France, Vietnam, Singapore, Malaysia, Japan and Australia. From a simple dish to an international famous dish.

Mapo Tofu was founded in the first year of Tongzhi in Qing Dynasty (1862), and there is a store named "Chen Restaurant" next to Wanfuqiao in Chengdu. Chen Chunfu (Chen), the owner, died long ago. The small restaurant was run by the proprietress, whose face was slightly numb and she was called "Chen Mapo".

At that time, Wanfuqiao was a river crossing Fuhe River, where coolies often stopped to point. People who patronize restaurants are mainly oil porters. Chen has a unique cooking skill in making tofu. Cooked tofu tastes delicious and has outstanding quality, which is deeply loved by people. The cooked tofu she created was called "Chen Mapo Tofu", and her food store was later named after "Chen Mapo Tofu Shop".

References:

The east. Food Culture | Historical Origin and Practice of Mapo Tofu