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Mapo Tofu
麻婆豆腐 · Mápó Dòufu
Silken tofu in a fiery bean-paste sauce with minced beef and Sichuan peppercorn. The defining mala dish.
Mapo tofu is the canonical Sichuan dish — silken tofu cubes simmered in a sauce of fermented broad-bean paste (doubanjiang), minced beef, fermented black beans, dried chillies, ground Sichuan peppercorn, garlic and ginger. The contrast of soft tofu and intense spicing defines it. The 'pockmarked grandmother' (the original Mrs Chen) supposedly invented it in 1860s Chengdu.
Where to try
Chen Mapo Tofu in Chengdu (the Wenshu Yuan branch is the original house lineage). Sichuan restaurants nationwide.
Dietary notes
Contains beef — vegetarian versions exist; ask. Soy and fermented bean paste; gluten possible.
Cities to try Mapo Tofu
Other southwest dishes
- Baba Flatbread粑粑
Yunnan's daily flatbread — a thick wheat or rice-flour round cooked on a griddle and eaten plain or stuffed.
- Bang Bang Chicken棒棒鸡
Cold poached chicken shredded by hand, dressed in chilli oil, sesame paste and Sichuan peppercorn.
- Boiled Fish in Chilli Oil水煮鱼
Fish slices submerged in a deep pool of chilli oil and Sichuan peppercorns. Served bubbling.
- Chongqing Hotpot重庆火锅
The original mala hotpot — a simmering cauldron of beef tallow, Pixian doubanjiang and Sichuan peppercorn for communal dipping.