What does “Mapo” mean in Mapo Tofu?

What does “Mapo” mean in Mapo Tofu?

Mapo Tofu

If you are asked to pick the most branding Sichuanese dish, Mapo Tofu must be one of the most popular choices.

Homely, traditional, and utterly delicious, the spicy generosity the local gastronomy of Sichuan is epitomized. The iconic Sichuan peppercorn will make your lips tingle with a unique sense of pleasure, as well as making your mouth water, and the soft tofu will slip smoothly down your throat.

Mapo Tofu with extra Sichuan peppercorn

One cannot live without soul, neither does a dish. Mapo Tofu is the most delicious when made with mature fermented Pixian Chili Bean Paste, the soul of Sichuan cuisine, which is spicy and savoury. For love, only one is the best; but for seasoning, being single cannot satisfy Sichuanese. The bean paste and fermented soybeans are also ground into powder to allow the aroma to penetrate longer and more profound with the precise suitable amount of salt.

Mapo Tofu

The renowned dish was created in 1862 in Chengdu by a woman whose surmance is Chen in her small restaurant named :Chen Xingsheng Restaurant” in Wanfuqiao, northern suburb of Chengdu. Chen has many freckles on her face, which are called “Mazi” in Chinese, because of which, Chen was nicknamed as Chen Mapo, and the braised tofu in her restaurant was called Chen Mapo Tofu.

As a result of the continuous efforts of successive generations of Chen Mapo, Mapo Tofu has become a representative famous dish in Sichuan, and has earned unreplaceable fame in food lovers’ heart for more than 140 years both at home and abroad.

Mapo Toufu With Miced Pork

Oh! Almost forget to tell you, the secret to taste the yummiest Mapo Tofu, is to have some Tofu and eat them with steamed rice! Have a try!

See you next time, and today, You Look Yummy!