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{{infobox Chinese
{{infobox Chinese
|pic=Mapo doufu (Chinese characters).svg
| pic = Mapo doufu (Chinese characters).svg
|piccap="Mapo doufu" in Chinese characters
| piccap = "Mapo tofu" in Chinese characters
|picupright=1.05
| picupright = 1.05
|c={{linktext|麻婆豆腐}}
| c = {{linktext|麻婆豆腐}}
|l="pockmarked old woman beancurd"
| l = "pockmarked old woman beancurd"
|p=mápó dòufu
| p = mápó dòufu
|bpmf=ㄇㄚˊ   ㄆㄛˊ   ㄉㄡˋ   ˙ㄈㄨ
| bpmf = ㄇㄚˊ   ㄆㄛˊ   ㄉㄡˋ   ˙ㄈㄨ
|gr=mapor dow.fuu
| gr = mapor dow.fuu
|w=ma<sup>2</sup>-pʻo<sup>2</sup> tou<sup>4</sup>-fu
| w = ma<sup>2</sup>-pʻo<sup>2</sup> tou<sup>4</sup>-fu
|myr=mápwó dòufu
| myr = mápwó dòufu
|tp=mápó dòufů
| tp = mápó dòufů
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| showflag = p
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| mi = {{IPAc-cmn|m|a|2|.|p|wo|2|-|d|ou|4|.|f|u}}
|j=maa4po4 dau6fu6
| j = maa4po4 dau6fu6
|y=màhpòh dauhfuh
| y = màhpòh dauhfuh
|ci={{IPAc-yue|m|aa|4|.|p|o|4|-|d|au|6|.|f|u|6}}
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| poj = bâ-pô-tāu-hū
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'''Mapo doufu''' ({{zh|s=麻婆豆腐|p=mápó dòufu|Numbing Old-woman Beancurd}}) is a popular [[Chinese cuisine|Chinese dish]] from [[Sichuan]] province. It consists of [[tofu]] set in a spicy sauce, typically a thin, oily, and bright red suspension, based on [[Doubanjiang|douban]] (fermented broad bean and chili paste) and [[douchi]] (fermented black beans), along with minced meat, traditionally [[beef]].<ref>{{Cite book|title=Land of Plenty|last=Dunlop|first=Fuchsia|publisher=W. W. Norton Company|year=2001|isbn=0393051773|location=|pages=[https://archive.org/details/landofplentytrea00dunl/page/313 313]|url-access=registration|url=https://archive.org/details/landofplentytrea00dunl/page/313}}</ref> Variations exist with other ingredients such as [[Eleocharis dulcis|water chestnuts]], [[onion]]s, other vegetables, or [[Auricularia auricula-judae|wood ear fungus]]. One account indicates that the dish existed as early as 1254, in a suburb of [[Chengdu]], the capital city of Sichuan province.<ref>{{cite web |last1=Kwan |first1=KP |title=How to cook the authentic Mapo Tofu |url=https://tasteasianfood.com/mapo-tofu/ |website=Taste of Asian Food |publisher=Taste of Asian Food |accessdate=August 27, 2019}}</ref>
'''Mapo tofu''' ({{zh|s=麻婆豆腐|p=mápó dòufu|Numbing Old-woman Beancurd}}) is a popular [[Chinese cuisine|Chinese dish]] from [[Sichuan]] province. It consists of [[tofu]] set in a spicy sauce, typically a thin, oily, and bright red suspension, based on [[Doubanjiang|douban]] (fermented broad bean and chili paste) and [[douchi]] (fermented black beans), along with minced meat, traditionally [[beef]].<ref>{{Cite book|title=Land of Plenty|last=Dunlop|first=Fuchsia|publisher=W. W. Norton Company|year=2001|isbn=0393051773|location=|pages=[https://archive.org/details/landofplentytrea00dunl/page/313 313]|url-access=registration|url=https://archive.org/details/landofplentytrea00dunl/page/313}}</ref> Variations exist with other ingredients such as [[Eleocharis dulcis|water chestnuts]], [[onion]]s, other vegetables, or [[Auricularia auricula-judae|wood ear fungus]]. One account indicates that the dish existed as early as 1254, in a suburb of [[Chengdu]], the capital city of Sichuan province.<ref>{{cite web |last1=Kwan |first1=KP |title=How to cook the authentic Mapo Tofu |url=https://tasteasianfood.com/mapo-tofu/ |website=Taste of Asian Food |publisher=Taste of Asian Food |accessdate=August 27, 2019}}</ref>


==Etymology and history==
==Etymology and history==
"Ma" stands for "ma-zi" (Chinese: mázi, 麻子) which means pockmarks. "Po" is the first syllable of "popo" (Chinese: 婆婆, pópo) which means an old woman or grandma. Hence, mapo is an old woman whose face is pockmarked. It is thus sometimes translated as "pockmarked grandma's beancurd".
"Ma" stands for ''mázi'', 麻子, which means pockmarks. "Po" is the first syllable of ''pópo'', 婆婆, which means an old woman or grandma. Hence, ''mapo'' is an old woman whose face is pockmarked. It is thus sometimes translated as "pockmarked grandma's beancurd".


According to ''Mrs. Chiang's Szechwan Cookbook'': "Eugene Wu, the Librarian of the [[Harvard Yenching Library]], grew up in [[Chengdu]] and claims that as a schoolboy he used to eat Pock-Marked Ma's Bean Curd or ''mapo doufu'', at a restaurant run by the original Pock-Marked Ma herself. One ordered by weight, specifying how many grams of bean curd and meat, and the serving would be weighed out and cooked as the diner watched. It arrived at the table fresh, fragrant, and so spicy hot, or ''la'', that it actually caused sweat to break out."<ref>
According to ''Mrs. Chiang's Szechwan Cookbook'': "Eugene Wu, the Librarian of the [[Harvard Yenching Library]], grew up in [[Chengdu]] and claims that as a schoolboy he used to eat Pock-Marked Ma's Bean Curd or ''mapo doufu'', at a restaurant run by the original Pock-Marked Ma herself. One ordered by weight, specifying how many grams of bean curd and meat, and the serving would be weighed out and cooked as the diner watched. It arrived at the table fresh, fragrant, and so spicy hot, or ''la'', that it actually caused sweat to break out."<ref>
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==Characteristics==
==Characteristics==
Authentic mapo doufu is powerfully spicy with both [[Piquancy|conventional "heat" spiciness]] and the characteristic ''málà'' (numbing spiciness) flavor of Sichuan cuisine. The feel of the particular dish is often described by cooks using seven specific Chinese adjectives: ''má'' 麻 (numbing), ''là'' 辣 (spicy hot), ''tāng'' 烫 (hot temperature), ''xiān'' 鲜 (fresh), ''nèn'' 嫩 (tender and soft), ''xiāng'' 香 (aromatic), and ''sū'' 酥 (flaky). 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.
Authentic mapo tofu is powerfully spicy with both [[Piquancy|conventional "heat" spiciness]] and the characteristic ''málà'' (numbing spiciness) flavor of Sichuan cuisine. The feel of the particular dish is often described by cooks using seven specific Chinese adjectives: ''má'' 麻 (numbing), ''là'' 辣 (spicy hot), ''tāng'' 烫 (hot temperature), ''xiān'' 鲜 (fresh), ''nèn'' 嫩 (tender and soft), ''xiāng'' 香 (aromatic), and ''sū'' 酥 (flaky). 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.


The most important and necessary ingredients in the dish that give it the distinctive flavour are chili [[broad bean paste]] (salty bean paste) from Sichuan's [[Pixian]] county (郫县豆瓣酱), [[fermented black beans]], [[chili oil]], chili flakes of the [[heaven-facing pepper]] (朝天辣椒), [[Sichuan peppercorn]]s, [[garlic]], [[scallion|green onions]], and [[rice wine]].<ref>{{cite web|title=Mapo Tofu|url=http://baike.baidu.com/view/5170.htm#4|publisher=[[Baidu]]|accessdate=27 April 2013|language=Chinese}}</ref> 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).<ref>{{cite web|title=Mapo tofu practice|url=http://www.meishichina.com/Eat/RMenu/200803/31604_2.html |work=Meishi China|accessdate=27 April 2013|language=Chinese}}</ref>
The most important and necessary ingredients in the dish that give it the distinctive flavour are chili [[broad bean paste]] (salty bean paste) from Sichuan's [[Pixian]] county (郫县豆瓣酱), [[fermented black beans]], [[chili oil]], chili flakes of the [[heaven-facing pepper]] (朝天辣椒), [[Sichuan peppercorn]]s, [[garlic]], [[scallion|green onions]], and [[rice wine]].<ref>{{cite web|title=Mapo Tofu|url=http://baike.baidu.com/view/5170.htm#4|publisher=[[Baidu]]|accessdate=27 April 2013|language=Chinese}}</ref> 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).<ref>{{cite web|title=Mapo tofu practice|url=http://www.meishichina.com/Eat/RMenu/200803/31604_2.html |work=Meishi China|accessdate=27 April 2013|language=Chinese}}</ref>

Revision as of 15:38, 5 June 2020

Mapo Tofu
A plate of mapo doufu
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
"Mapo tofu" in Chinese characters
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. 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.[1] 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 province.[2]

Etymology and history

"Ma" stands for mázi, 麻子, which means pockmarks. "Po" is the first syllable of pópo, 婆婆, which means an old woman or grandma. Hence, mapo is an old woman whose face is pockmarked. It is thus sometimes translated as "pockmarked grandma's beancurd".

According to Mrs. Chiang's Szechwan Cookbook: "Eugene Wu, the Librarian of the Harvard Yenching Library, grew up in Chengdu and claims that as a schoolboy he used to eat Pock-Marked Ma's Bean Curd or mapo doufu, at a restaurant run by the original Pock-Marked Ma herself. One ordered by weight, specifying how many grams of bean curd and meat, and the serving would be weighed out and cooked as the diner watched. It arrived at the table fresh, fragrant, and so spicy hot, or la, that it actually caused sweat to break out."[3]

In Japan, the dish was introduced and popularized by the Sino-Japanese chef Chen Kenmin. His son, Chen Kenichi, made it more popular as it was one of his trademark dishes on the television program Iron Chef.[4][5][6]

Characteristics

Authentic mapo tofu is powerfully spicy with both conventional "heat" spiciness and the characteristic málà (numbing spiciness) flavor of Sichuan cuisine. The feel of the particular dish is often described by cooks using seven specific Chinese adjectives: má 麻 (numbing), là 辣 (spicy hot), tāng 烫 (hot temperature), xiān 鲜 (fresh), nèn 嫩 (tender and soft), xiāng 香 (aromatic), and sū 酥 (flaky). 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.

The most important and necessary ingredients in the dish that give it the distinctive flavour are chili broad bean paste (salty bean paste) from Sichuan's Pixian county (郫县豆瓣酱), fermented black beans, chili oil, chili flakes of the heaven-facing pepper (朝天辣椒), Sichuan peppercorns, garlic, green onions, and rice wine.[7] 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).[8]

Variations

Mapo doufu can also be found in restaurants in other Chinese provinces as well as in Japan and Korea where the flavor is adapted to local tastes. In the west, the dish is often greatly changed, with its spiciness severely toned down to widen its appeal. This happens particularly in Chinese restaurants not specialising in Sichuan cuisine. In American Chinese cuisine, the dish is sometimes made without meat to appeal to vegetarians, using shiitakes or other edible mushrooms as substitutes to meat.

  • Mapo doufu in Hong Kong
    Mapo doufu in Hong Kong
  • Mapo doufu at a restaurant in Kobe, Japan
    Mapo doufu at a restaurant in Kobe, Japan
  • Mapo doufu at a Chinese American home in Fresno, California
    Mapo doufu at a Chinese American home in Fresno, California
  • Homemade mapo doufu
    Homemade mapo doufu

See also

References

  1. ^ Dunlop, Fuchsia (2001). Land of Plenty. W. W. Norton Company. pp. 313. ISBN 0393051773.
  2. ^ Kwan, KP. "How to cook the authentic Mapo Tofu". Taste of Asian Food. Taste of Asian Food. Retrieved August 27, 2019.
  3. ^ Schrecker, Ellen with Shrecker, John. Mrs. Chiang's Szechwan Cookbook. New York, Harper & Row, 1976. p. 220.
  4. ^ "Moodi Foodi". Facebook. Retrieved 12 February 2019.
  5. ^ "Chen Kenmin". Spectroom.com. Retrieved 12 February 2019.
  6. ^ "Chen Kenichi Mabo Tofu - Tokyo Eats". Tokyoeats.jp. Retrieved 12 February 2019.
  7. ^ "Mapo Tofu" (in Chinese). Baidu. Retrieved 27 April 2013.
  8. ^ "Mapo tofu practice". Meishi China (in Chinese). Retrieved 27 April 2013.
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