Mapo Tofu

Mapo Tofu was founded in the first year of Tongzhi in the Qing Dynasty (1862). On the bank of Wanfu Bridge in Chengdu, there was a store named “Chen Xingsheng Rice Shop”. The owner Chen Chunfu (Chen Senfu) was early, the small hotel was operated by the proprietress, and the female boss was slightly numb, known as “Chen Mapo.” The Wanfu Bridge in that year was a cross-over river, and people with hard work often rested and tipped. The patrons who pay attention to the rice shop are mainly the pickymen. Chen has a unique cooking skill for cooking tofu, and the tofu is delicious and delicious. It is popular among people. The tofu that she created is called “Chen Ma Po Tofu” and its diet is small. The store was later named after the “Chen Ma Po Tofu Shop”.
The books such as “Jincheng Zhuzhi Ci” and “Furong Dialect” have all described the history of Chen Mapo’s creation of Mapo Tofu. “Jincheng Zhuzhi Ci” cloud: “Ma Po Chen’s name is still famous, tofu is the most refined, Wanfu Bridge side curtain shadow, He Chunchun drunk.” “Chengdu Overview” records that Chen Mapo tofu was known as the famous food in Chengdu in the late Qing Dynasty.


Mapo tofu is popular and spread around the country, and there are many different practices. One of the biggest changes was the adjustment of the “Chen Xingsheng Rice Shop”, which also changed the beef of the material to pork so that the diners who did not eat the beef could taste it. The store later changed back to beef, but pork-based practices have been widely accepted by chefs and diners around the world; secondly, the addition of bean paste.
The early Ma Po tofu ingredients were vegetable oil and yellow beef. The cooking method is to first cook a large spoonful of vegetables in the pot, then put a large amount of pepper, then the beef, and cook until the dry and crispy. Then add the tofu, add a little water and shovel a few times and mix thoroughly. Finally, cover the lid and use a small fire to dry the soup. Sprinkle with the pepper before the pot.
In the 1960s, when making Mapo tofu, the oil used peanut oil, and the meat was not limited to cattle and pigs. After the meat is cooked, add bean paste, cardamom, red pepper powder, soy sauce, salt, sugar, add the tofu and broth after the scent, add the onion, ginger and garlic after boiling, and add the white powder to the water. Add pepper powder and sesame oil before. The ingredients and procedures have changed a bit, and the taste emphasizes hemp, spicy, hot and salty.

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