There are many ways to eat tofu. It is delicious stir-fried, braised, stewed, and made into hot pot.

"Dongxiang Tofu Shop" is located on the roadside to the right of the signboard of Huabanqiao Vegetable Market. The tofu in the store is made with traditional techniques and is well-known. The beans are rich in flavor, fresh and smooth, and leave a fragrance on the lips and teeth.

Freshly made and sold every day, with a wide variety of varieties, supply exceeds demand, which is good news for tofu lovers.

Mapo Tofu originated in Sichuan, but it is Japan that has never forgotten Mapo Tofu.

In 1958, Sichuan native Chen Jianmin opened the first Sichuan restaurant - Sichuan Restaurant in Tokyo, and Mapo Tofu officially entered Japan.

In 2007, when Japanese Prime Minister Shinzo Abe promoted Japanese rice to China, he said: "Chinese Mapo Tofu, paired with Japanese rice, can be eaten in many bowls!" Over the past 100 years, Mapo Tofu has traveled across the country and across the country.

, countless fans.

The origin of Mapo Tofu: More than 100 years ago, there was a small restaurant without a sign in the northern suburbs of Chengdu. The owner was Chen Fuchun, and the chef was his wife Chen Liu.

Because Chen Liu had pockmarks on her face, she was called Chen Mapo.

The restaurant mainly sells side dishes and rice, and also handles valet knife work.

A group of workers who carry oil burdens often eat at Chen's small shop. The boss's skills are superb, the raw materials are fresh, and the tofu she cooks is spicy and spicy. The workers are addicted to it. They often ask the boss to process this dish and help Chen's tofu.

The reputation of Xiaodian tofu has spread, attracting more and more people to come into the store to try it.

In order to distinguish it from other stores’ tofu, Chen’s tofu is named Mapo Tofu.

In the late Qing Dynasty, Chen Mapo Tofu was listed as a famous delicacy in Chengdu.

How to make Mapo Tofu: Prepare the pork filling, cut the tofu into small cubes, blanch (put the tofu in a boiling water pot until the water boils and then turn off the heat), drain and set aside, and cut green peppers and garlic into sections.

Chop the Pixian douban and set aside.

Because Sichuan cuisine consumes oil, put a little more oil in the pot than usual for cooking. When the oil is hot, add the pork stuffing and stir-fry until the meat is fragrant. Add the Pixian bean paste, green pepper, garlic, and dark soy sauce and stir-fry until the red oil comes out. Add a small amount of light soy sauce.

Add more water, add enough raw water to cover the tofu, add an appropriate amount of salt, a small amount of sugar, and pepper powder (the amount is added according to personal taste), cover the pot to allow the tofu to expand and take in the flavor, add the prepared starch water, and take it out of the pot

Add a handful of green onions before mixing evenly.

Use a spoon to gently push the tofu during stir-frying to avoid breaking the tofu.

In this way, a plate of delicious and rich mapo tofu is ready.

Mapo tofu has become a popular delicacy because of its convenient materials, simple preparation and delicious taste.