中国古馔文化之清朝四川菜麻婆豆腐Mapo Tofu, Sichuan cuisine from Qing Dynasty, China

麻婆豆腐创于中国清朝同治年四川成都。当时成都有一间小饭店叫“陈兴盛饭店”，这家店是两夫妻共同经营，女老板对烹饪豆腐很有技巧，烹制出的豆腐受到大家的喜爱。这位女老板脸上有一些“麻子”，所以大家叫她制作的豆腐为“陈麻婆豆腐”，流传至今成为了四川名菜，称为麻婆豆腐。麻婆豆腐的主要食材是牛肉与豆腐，加入了一些调料制作而成，口味有麻、辣、鹹、烫、鲜、香等特点。

Mapo Tofu was crEated in Chengdu, Sichuan Province in Tongzhi year of Qing Dynasty. At that time, there was a small restaurant in Chengdu called "Chen Xingsheng Hotel", which was joIntly operated by a couple. The proprietress is good at cooking tofu. The tofu cooked by her, which is very popular, is called “Chen Mapo Tofu” since she has some "pockmarks" on her face. It has become a famous Sichuan dish, known as Mapo Tofu.The main ingredients of Mapo Tofu are beef and tofu, which are made with some seasonings so that the taste is characterized by hemp, spicy, salty, hot, fresh and fragrant.