I personally recommend Mapo tofu. The cooking method of this dish comes from Sichuan folk, and it is said that it was created by Chen Mapo of Wanfuqiao outside the north gate of Chengdu. It has a long history and the cooking method is simple. But it is delicious, which is one of the most classic methods of tofu. Raw materials: 81g minced beef, 1.2 taels tofu, 5g soy sauce, 5g bean paste, 1g pepper powder, 25g garlic sprout, 5g lobster sauce, 21g red pepper, 1 taels sesame oil and a little raw flour. Technology: First, cook the tofu with water for about two minutes. Collect and drain the water. Then stir-fry the minced beef, bean paste, soy sauce, lobster sauce and pepper in a pan over high heat. Then pour in tofu, add four or two stock, simmer with slow fire, get bored with raw powder, add garlic sprouts, put them in a bowl, then sprinkle with pepper powder and sesame oil, which is very delicious.