Mapo Tofu is famous with the test of hemp, spicy, hot, fragrant, crisp, tender and fresh.
The measurement of a good Mapo Tofu is the quality of pepper. There is a myth about Mapo Tofu; it said that in early thirties, Hanyuan pepper which is the best pepper for cooking Mapo Tofu has exhausted, all the dining hall in Sichuan have posted a statement to show this dish stop selling until the end of the war.
Then the flavor of spicy is also significant. Originally, orthodox school Mapo Tofu only uses the watercress which made up with Dahongpao oil for cooking.
Hot in Mapo Tofu means this dish must be eaten immediately after the process of clean wok. For the reason that eating Mapo Tofu at this time you can only find the smell of appetite.
This dish is also very crisp and tender. Hence people usually using ladle when they eating Mapo Tofu.
There is a myth about the person who creates Mapo Tofu. In the Qing dynasty, the boss of Chengdu Manpower sauce store has a daughter with a pockmarked face (in Chinese, pockmarked face and Mapo has same pronunciation), called Qiaoqiao. She is married to an oil mill dispenser. Unfortunately, her husband was dead in an accident. After her husband's death, the lives of Qiaoqiao and her sister became a problem. Fortunately, her neighbors give her rice and vegetables every day. Few years later, Qiaoqiao got a snack shop, which is famous for the Tofu. As a return for others help, she sell the food for a few revenue. Qiaoqiao did not remarry after widowhood, after her death, people in memory of her, put the Tofu cooked by Qiaoqiao called "Mapo Tofu".
The measurement of a good Mapo Tofu is the quality of pepper. There is a myth about Mapo Tofu; it said that in early thirties, Hanyuan pepper which is the best pepper for cooking Mapo Tofu has exhausted, all the dining hall in Sichuan have posted a statement to show this dish stop selling until the end of the war.
Then the flavor of spicy is also significant. Originally, orthodox school Mapo Tofu only uses the watercress which made up with Dahongpao oil for cooking.
Hot in Mapo Tofu means this dish must be eaten immediately after the process of clean wok. For the reason that eating Mapo Tofu at this time you can only find the smell of appetite.
This dish is also very crisp and tender. Hence people usually using ladle when they eating Mapo Tofu.
There is a myth about the person who creates Mapo Tofu. In the Qing dynasty, the boss of Chengdu Manpower sauce store has a daughter with a pockmarked face (in Chinese, pockmarked face and Mapo has same pronunciation), called Qiaoqiao. She is married to an oil mill dispenser. Unfortunately, her husband was dead in an accident. After her husband's death, the lives of Qiaoqiao and her sister became a problem. Fortunately, her neighbors give her rice and vegetables every day. Few years later, Qiaoqiao got a snack shop, which is famous for the Tofu. As a return for others help, she sell the food for a few revenue. Qiaoqiao did not remarry after widowhood, after her death, people in memory of her, put the Tofu cooked by Qiaoqiao called "Mapo Tofu".
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