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1、Mapo TofuMapo doufuFrom Wikipedia, the free encyclopediaJump to: nigation, searchMapo doufuChinese: 麻婆豆腐[show]TransliterationsMandarin- Hanyu Pinyin: Mápó dòufuMapo doufu, or mapo tofu, is a popular Chinese dish from the Sichuan (Szechuan) province. It is a combination of tofu (bean curd) set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often topped with minced meat, usually pork or beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus, but these are rarely considered authentic Sichuanese. The name Mapo (麻婆) is thought to refer to a (sibly fictional) old pockmarked-face lady by the name of Chen, who invented and sold the dish. It is thus sometimes translated as "Pockmarked-Face Lady's Tofu". Another less widely accepted explanation stems from an alternate definition of 麻, meaning "numb": the Szechuan peppercorns used in the dish numb the diner's mouth.True Mapo doufu is powerfully spicy with both conventional "heat" spiciness and the characteristic "mala" (numbing spiciness) flor of Sichuan cuisine. The feel of the particular dish is often described by cooks using sn specific Chinese adjectives: 麻 (numbing), 辣 (spicy hot), 烫 (hot temperature), 鲜 (fresh), 嫩 (tender and soft), 香 (aromatic), and 酥 (flaky). These sn characteristics are considered to be the most defining of authentic Mapo doufu. The authentic form of the dish is increasingly easy to find outside China today, but usually only in Sichuanese restaurants that do not adapt the dish for non-Sichuanese tastes.[citation needed]The most important and necessary ingredients in the dish that give it the distinctive flour are chili broad bean paste from Sichuan's Pixian county (郫县豆瓣酱), fermented black beans, chili oil, chili flakes of the heen-facing pepper (朝天辣椒), Sichuan peppercorns, garlic, scallions, r wine. Supplementary ingredients include water or stock, sugar (depending on the saltiness of the bean paste brand used), and starch (if it is desired to thicken the sauce).。

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