The etiquette of Ma Po Tofu is that the dish was created around the beginning of the Tongzhi period in the Qing Dynasty (1874 onwards) by Chen Liu, the proprietress of a small restaurant called Chen Xing Sheng Restaurant in the northern suburb of Chengdu. Because of the pockmarks on her face, Chen Liu was known as Chen Ma Po, and her invention of roasted tofu was called "Chen Ma Po Tofu".

Ma Po Tofu has a unique spicy flavor, so when you think of it, you will undoubtedly think of the Sichuan region of China. So Ma Po Tofu is a traditional dish belonging to the Sichuan region, it belongs to a kind of Sichuan cuisine, Ma Po Tofu has been handed down to the present day, in many regions is called the international famous dish, enough to reflect the people's love for Ma Po Tofu. Ma Po Tofu has a long history and has enriched the culture of China.

Ma Po Tofu Details:

Ma Po Tofu was first created in the first year of the Tongzhi reign in the Qing Dynasty (1862), and was started in Chengdu, outside the north of the Wanfu Bridge. Due to the continuous efforts of Chen Ma Po Tofu's successive generations of heirs, Chen Ma Po Museum has been flourishing for more than one hundred and forty years. It has become famous both at home and abroad, and has been highly praised by gourmets both at home and abroad. Ma Po Tofu has also become a representative of Sichuan's famous dishes, Ma Po Tofu is one of the traditional Han Chinese dishes in Sichuan Province, belonging to the Sichuan cuisine.

The main ingredients are ingredients and tofu, and the ingredients are mainly tofu, minced beef, chili peppers and peppercorns. Numb from the pepper, spicy from the chili, this dish highlights the characteristics of Sichuan cuisine "spicy". In addition, his nutrient content is already very high, try not to mix with some nutrients very much meat products eat together, it is easy for our stomach and intestines to add some unnecessary burden.