The small shop attracted many customers due to its hot dishes and affordable prices. The shop owner, Chen, and because she had some smallpox scars on her face, was nicknamed “Chen Mapo”.
The tofu she cooked was tender, spicy, fragrant, and aromatic, with a unique flavor. The business grew increasingly prosperous and famous from near and far. To distinguish it from other toasted tofu dishes, customers called it "Mapo Tofu". Later, to attract more customers, the shop simply changed its name to "Chen Mapo Tofu Shop." Now, this dish has become one of the globally renowned dishes in Sichuan cuisine.
In fact, the main reason is that Wen Qiaoqiao opened a restaurant with this dish. Because it was cheap and delicious; the business was very prosperous. As mentioned, due to the smallpox scar on her face, the dish has always been called "Mapo Tofu" by subsequent generations.
According to the records of "General Information of Chengdu," Chen "Mapo Tofu" was cited as a famous food in Chengdu at the end of the Qing Dynasty. Thanks to Chen's continuous efforts over generations, the Chen Mapo Sichuan Restaurant has been well known for over 140 years and has received praise from gourmets.
Similarly, in Chinese literature, the early characteristics of Mapo Tofu used vegetable oil and yellow meat. The cooking method involves frying a large spoonful of vegetables in a pan, then adding a large handful of chopped chili, followed by meat, and cooking until dry and crispy, then adding tempeh. Next, add the tofu, pour in a bit of water, stir a few times to mix well, then cover the pot to simmer until the soup reduces, and sprinkle chopped chili before turning off the heat.
