The origin of Ma Po Tofu is related to the owner's wife of a restaurant called "Chen Xing Sheng Restaurant" in Chengdu during the Tongzhi period of the Qing Dynasty. In the first year of the Qing Dynasty, Chen Chunfu, the owner of Chen Xingsheng Restaurant, passed away at an early age, and the store was run by the owner's wife, who had a slightly numb face and was known as "Chen Ma Po". Chen had a unique cooking technique for cooking tofu, and the tofu she made was so colorful and flavorful that it was very popular. So, her tofu was called "Chen Ma Po Tofu".

The Origin of Mapo Tofu

Mapo Tofu is one of the famous traditional dishes of Sichuan Province, belonging to the Sichuan cuisine, the main ingredients are bean curd, tofu, minced beef, chili peppers and peppercorns. The main ingredients are bean curd, minced beef, chili peppers and hot pepper. The dish highlights the "spicy" characteristics of Sichuan cuisine, with its unique taste and smooth texture. Nowadays, Ma Po Tofu has traveled across the oceans and settled down in the United States, Canada, Britain, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries, and has become an international famous dish from a flavor of home cooking to the hall of elegance.

Ma Po Tofu has become so popular that it has been spread all over the world, and there are many different ways to make it. One of the biggest changes was made by Chan Hing Shing Restaurant, which changed the ingredient from beef to pork so that those who didn't eat beef could also enjoy it. The store later changed back to beef, but the pork as the material has been widely accepted by chefs and diners around the world; the second is the addition of bean paste.