Mapo tofu

Mapo tofu
A bowl of mapo tofu
Place of originChina
Region or stateSichuan
Main ingredientsTofu, douban (fermented broadbean and chili paste), and douchi (fermented black beans), along with minced meat
Mapo tofu
Chinese麻婆豆腐
Hanyu Pinyinmápó dòufu
Literal meaning"pockmarked old woman beancurd"
Transcriptions
Standard Mandarin
Hanyu Pinyinmápó dòufu
Bopomofoㄇㄚˊ   ㄆㄛˊ   ㄉㄡˋ   ˙ㄈㄨ
Gwoyeu Romatzyhmapor dow.fuu
Wade–Gilesma2-pʻo2 tou4-fu
Tongyong Pinyinmápó dòufů
Yale Romanizationmápwó dòufu
IPA[mǎ.pʰwǒ tôʊ.fu]
Yue: Cantonese
Yale Romanizationmàhpòh dauhfuh
Jyutpingmaa4po4 dau6fu6
IPA[ma˩.pʰɔ˩ tɐw˨.fu˨]
Southern Min
Hokkien POJbâ-pô-tāu-hū

Mapo tofu (Chinese: 麻婆豆腐; pinyin: mápó dòufu) is a popular Chinese dish from Sichuan province.[1] It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban (fermented broad bean and chili paste), and douchi (fermented black beans), along with minced meat, traditionally beef.[2] Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus. One account indicates that the dish existed as early as 1254, in a suburb of Chengdu, the capital city of Sichuan. Other accounts indicate it originated at a Chengdu restaurant in the 1860s.[3]

  1. ^ Nguyen, Andrea (October 5, 2020). "What I Learned From Loving Mapo Tofu". New York Times. Archived from the original on 8 November 2023.
  2. ^ Dunlop, Fuchsia (2001). Land of Plenty. W. W. Norton Company. pp. 313. ISBN 0393051773.
  3. ^ https://www.chinadaily.com.cn/kindle/2015-09/06/content_21798522.htm [bare URL]