It is one of the traditional dishes of Sichuan region, belongs to the Sichuan cuisine, the main ingredient is: tofu, auxiliary ingredients are: garlic cloves, beef froth (other meats can also be), seasoning: bean curd, chili pepper and pepper, soy sauce, soy sauce, soy sauce, soy sauce, sugar, cornstarch, etc., numbness comes from the pepper, spiciness comes from chili pepper, the dish dish into the dish of numbness, spiciness, freshness, aroma, hot, crunchy, tenderness, crisp, will be the characteristics of the Sichuan cuisine numb and spicy flavors to show the fullest! Nowadays, Ma Po Tofu has traveled across the oceans and settled down in the United States, Canada, Britain, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries, and has become an international famous dish from a flavor of home cooking to the hall of elegance.

The origin of Mapo Tofu is the Sichuan cuisine.

Ma po tofu was created by Liu, the wife of Chen Senfu (said to be Chen Fu Chun), the owner of a small hotel in the northern suburb of Chengdu in the early years of the Tongzhi period of the Qing Dynasty.

Liu's face had pockmarks, and she was known as Chen Ma Po. The roasted bean curd she created was called "Chen Ma Po Tofu", and her small food store was later named "Chen Ma Po Tofu Shop".

The main ingredients of Ma Po Tofu are tofu, minced beef (or pork), chili peppers and peppercorns. The dish highlights the "hot and spicy" characteristics of Sichuan cuisine, as the hemp comes from the peppers and the spiciness from the chili peppers.

Ma Po Tofu is so popular that it has been passed down from place to place, and there are many different ways to make it.

One of the biggest changes was made by Chan Hing Shing Restaurant itself, which changed the ingredient from beef to pork for those who don't eat beef, a change that has received mixed reviews from several longtime diners.

Ma Po Tofu is not only loved by the people of Sichuan, but also by foreigners.