Mapo tofu is one of the traditional famous dishes in Sichuan, belonging to Sichuan cuisine. Nowadays, Mapo tofu has crossed the ocean and settled in the United States, Canada, Britain, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries, and has jumped from a simple dish to an elegant one, becoming an international famous dish.
Mapo tofu tastes spicy, with endless aftertaste, and its taste is pure, flashy but not greasy, sticky and not greasy, giving people the impression that anyone can be conquered after eating it, so it is a very distinctive dish. Moderate salinity can also give people a feeling of bright colors and treasures. Eating it in your mouth will make people forget it, and it will always bring us a delicious and soft taste. Therefore, this kind of food with meticulous workmanship can make us feel the charm.
The Historical Origin of Mapo Tofu
Mapo Tofu was founded in the first year of Tongzhi in Qing Dynasty (1862), and there is a store named "Chen Restaurant" next to Wanfuqiao in Chengdu. The owner Chen Chunfu (Chen) died early, and the small restaurant was run by the proprietress. The female boss was slightly numb and called "Chen Mapo". At that time, Wanfuqiao was a river crossing Fuhe River, where coolies often stopped to point. People who patronize restaurants are mainly oil porters.
Chen has a unique cooking skill in making tofu. Cooked tofu tastes delicious and has outstanding quality, which is deeply loved by people. The cooked tofu she created was called "Chen Mapo Tofu", and her food store was later named after "Chen Mapo Tofu Shop". Mapo tofu is very popular all over the country, and there are many different ways to do it.