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 simple cooking methods. But it's delicious, which is one of the most classic methods of tofu. Ingredients: 80g minced beef, tofu 1 kg 2 Liang, 5g soy sauce, 5g bean paste, 1 g pepper powder, 25g garlic sprout, 5g lobster sauce, 20g red pepper, 1 2 sesame oil, and a little raw flour. Technology: First, boil the tofu in water for about two minutes. Collect and drain water. Then put the minced beef, bean paste, soy sauce, lobster sauce and pepper into the pot and stir-fry with high fire. Then pour in tofu, add four or two broth, simmer with slow fire, add garlic sprouts, put them in a bowl, and sprinkle with pepper powder and sesame oil. It's very delicious.