Mapo Tofu, also known as Chen Mapo Tofu, is one of the traditional famous dishes of the Han nationality in Sichuan and one of the eight major Chinese cuisines. Mapo tofu is bright red in color and crisp in beef, with Sichuan flavor.
Legend
Chen Mapo tofu, commonly known as Mapo tofu, was founded in the first year of Tongzhi in the Qing Dynasty (1862) and beside Wanfu Bridge in the north of Chengdu, formerly known as "Chen Xingsheng Restaurant". After the middle-aged death of the shop owner Chen Chunfu, the small restaurant was run by the owner's wife. The female owner had pockmarks on her face and was called Chen Mapo. The Wanfu Bridge at that time was a wooden bridge spanning the Fu River, not long but quite wide. On both sides are high railings, with a bridge pavilion decorated with golden and blue paintings for catching fish. There are often street vendors on the bridge, and people pushing carts, lifting sedan chairs, and working as laborers rest and sharpen their toes here. The main customers of "Chen Xingsheng Restaurant" are the oil pickers. These people often buy some tofu and beef. Scoop some vegetable oil from the oil basket and ask the boss's wife to process it on her behalf.
This kind of food made in the traditional folk way is very popular with Lifu people. After they eat Mapo tofu, they not only have a big appetite, but also feel comfortable all over. Qi is invigorating and blood is flowing, and they can easily recover from fatigue. Lifu people travel far and wide to publicize Chen Mapo's tofu. Mapo tofu soon became famous. Chen Mapo also opened her shop in downtown Chengdu, so that more people can eat Mapo tofu.
Over time, Chen has developed a unique cooking technique for cooking tofu. Cooking tofu has a full range of colors and flavors. Extraordinary and deeply loved by people, Chen's tofu became famous for it. Food seekers flock to it eagerly. In the late Qing Dynasty, there was a poem as evidence: Ma Po Chen's family is still famous, tofu baked is the most delicious, the curtains by the Wanfu Bridge move, and Mr. He Gu is drunk with spring wine. Literati and poets often come here. Some good people will play Chen Mapo tofu when they see the pockmarks on her face. This statement quickly spread and became a beautiful talk. Therefore, the restaurant was named "Chen Mapo tofu". According to the Chengdu Survey, Chen Mapo tofu was listed as a famous food in Chengdu at the end of the Qing Dynasty. Thanks to the continuous efforts of generations of Chen Mapo tofu, the Chen Mapo Sichuan Cuisine Restaurant has enjoyed a great reputation since 140 years ago. And it has gained popularity both domestically and internationally, receiving high praise from Chinese and foreign foodies.
Practice
Made by firing tender tofu and minced beef. The finished dish has a bright red color, tender and white tofu, and is characterized by its numbing, spicy, fresh, hot, tender, tied (referring to the shape of the dish), and crispy (referring to minced beef) texture. Cut gypsum tofu into square cubes and put them in a bowl. Soak them in boiling water to remove any astringency. Heat up a wok and add vegetable oil until 60% hot. Stir fry finely chopped beef until it turns yellow in color. Add salt, fermented black beans, chili powder, Pixian Douban, and stir fry again. Add fresh meat broth and tofu. Heat over medium heat until the tofu is fully cooked. Add garlic sprouts and soy sauce, simmer for a moment, then thicken and thicken the sauce. When the sauce is thick and shiny, add it to a bowl and sprinkle with Sichuan peppercorns.
This dish looks like the ingredients are ordinary and the preparation is not complicated. It seems like everyone else can make it, but after trying it out, I found out that it's not like that. Even if the ingredients are the same, the taste may not be the same, which is related to the origin and soil of the seasoning.