Ma Po Tofu is a non-legacy culture.

Ma Po Tofu as a famous Sichuan dish is still a lot of people study it. It may seem like an ordinary tofu, but it's not an easy thing to make really good. Many people also specialize in this research.

For example, Huang Yonglian's "also talk about the key to the production of Mapo tofu" from the tenderization of tofu, thickening, minced beef into the time, garlic into the time, Mapo tofu ingredients and so on are very detailed study. And happily, in 2010, this international dish was inscribed on Chengdu's Intangible Cultural Heritage List.

The first important step in making Ma Po Tofu is to tenderize the tofu. To make Ma Po Tofu look even when it is made, the tofu is usually cut into 1.5-2cm squares, which are cut in such a way as to ensure the integrity of the tofu and an even size.

In order to make the tofu tender, put the tofu into boiling water for a while, add some salt when cooking, salt can not only make the tofu soften and become tender, but also remove the taste of gypsum in the gypsum tofu, and at the same time ensure that the tofu will not be easily broken in the process of making.

Ma Po Tofu Origin:

Chen Ma Po Tofu was first created in the first year of the Tongzhi reign in the Qing Dynasty (1862), and in Chengdu, by the Wanfu Bridge, there was a store formerly known as the "Chen Xingsheng Dining Room," which was called "Chen Ma Po" due to the female owner's face being slightly numb. The female owner was known as "Chen Ma Po" because of her slightly numb face. Chen had a set of unique cooking skills for cooking tofu, which was very popular because of its color and flavor.

She created the roasted tofu, known as "Chen Ma Po tofu" (later has been customarily known as "Ma Po tofu"), and her small food store is also known as "Chen Ma Po tofu store". and their food shops were also called "Chen Ma Po Tofu Shops". Today, the art of making tofu dishes (Chen Ma Po Tofu Production Technique) has been included in the second batch of Sichuan Provincial Intangible Cultural Heritage Extension Project List.

In the 1950s, the Chen Ma Po tofu production techniques were widely spread in Chengdu, and after the public-private partnership in 1956, the Chengdu Catering Company inherited the Chen Ma Po tofu name and the Chen Ma Po tofu dishes and their production techniques, and formed seven generations of inheritors, so that the Chen Ma Po tofu production techniques have been passed on to a better extent.