The specialty of this dish is that it is cooked using the "roasting" method. The snow-white and tender tofu is dotted with brown-red minced beef and green garlic sprouts, with a ring of translucent red oil on the outside, like jade. Inlaid with amber, it has a unique flavor of numbing, spicy, hot, tender, crisp, fragrant and fresh.

Ma: Refers to the Sichuan peppercorns sprinkled on the tofu when it is cooked. Sichuan peppercorns are Hanyuan tribute peppers with pure hemp flavor and refreshing taste.

Spicy: refers to the spicy and fragrant bean curd made from Dahongpao oil pepper from Longtan Temple.

Poaching: It means to serve it immediately from the pot, with more oil to keep it warm and not easy to cool down, so it is delicious and hot enough to make you sweat.

Fragrance: When the tofu is served, you can’t smell the gypsum smell of making tofu, the rusty smell of cold-soaked tofu, and the original unpleasant smell of various condiments. It only has the aroma that arouses appetite.

Crisp: The beef is crispy and fragrant, golden in color, red and crispy. It's crispy in the mouth and melts on your teeth.

Tender: Refers to the method of frying tofu. It is as white as jade, with clear edges and corners. It breaks into pieces when twisted, so diners eat it with a small spoon.

Fresh: The ingredients of the whole dish are all fresh, tender and green, red and white in color and taste.

Live: It is a unique skill of Chen Mapo Sichuan Restaurant. The tofu is served with inch-long garlic sprouts, emerald green and blue, and very oily, as if they were just picked from the ground and chopped, vivid, but they are all cooked in the mouth.