Chen Mapo Tofu (people used to call it Mapo Tofu) was founded in 1862, the first year of Tongzhi in the Qing Dynasty. It was founded by Wanfu bridge in the north of Chengdu. It was originally called “Chen Xingsheng restaurant”. When Chen Chunfu, the owner, died early, the small restaurant was run by the owner’s wife, who was called “Chen Ma Po”. At that time, Wanfu bridge was a short but wide wooden bridge across Fu River. On both sides of the bridge are high railings, on which are the kiosks for catching fish and painted with gold and blue. There are often peddlers and pawns on the bridge, and the coolies take a rest and make a point. The main patron of the restaurant is the porter. These people often buy some tofu and beef, then scoop some vegetable oil from the oil basket and ask the landlady to process it for them. As time goes on, Chen has a unique set of cooking skills for cooking tofu. Cooked tofu is very popular because of its excellent color, fragrance and popularity. The tofu she created is called “Chen Mapo Tofu”, and her restaurant is also named “Chen Mapo Tofu Shop”.


150g pork (leg)
A box of Zuming Neizhi tofu
1 teaspoon oil
1 spoonful Pixian Douban
5 garlic
1 teaspoon salt
10 g Zanthoxylum bungeanum
1 teaspoon cooking wine
10 g ginger
2 scallions
1 tsp sugar
1 teaspoon of soy sauce


Step 1
Wash the bean curd and cut it into 2 cm square pieces. Mince the pork, cut the scallion into sections and chop the garlic into mud

Step 2
Add oil into the pan, add Pixian Douban sauce, add onion, ginger, garlic, pepper, add minced pork, stir fry, stir fry the flavor

Step 3
Add water, add seasoning, then add tofu, cook a little bit OK. Pay attention not to mince tofu, affect the appearance, out of the pot plate, sprinkle with scallions