Mapo Tofu by Chen

Mapo Tofu by Chen

　　 Mapo Tofu by Chen is a time-honored brand officially recognized as a "China Time-Honored Brand." Established in the early years of the Tongzhi reign during the Qing Dynasty (1862), it first opened near Wanfu Bridge in the northern suburbs of Chengdu. Originally named Chen Xingsheng Restaurant, it was run by the wife of Chen Chunfu. The tofu she cooked had a bright red color, with tender and fragrant beef cubes, and offered a perfect blend of numbing, spicy, aromatic, crispy, tender, hot, and well-shaped characteristics—rich in Sichuan flavor. The dish quickly gained widespread fame, attracting numerous diners and often drawing visits from literati and poets. Some began playfully referring to it as "Mapo Tofu by Chen" due to the chef’s slightly pockmarked face, and the name caught on, becoming a popular tale. The restaurant was thus renamed "Chen Mapo Tofu Restaurant." By the end of the Qing Dynasty, Chen Mapo Tofu was already listed as one of Chengdu’s famous foods. (Source: Sichuan News Network)

　　 Mapo Tofu originated during the Tongzhi reign of the Qing Dynasty, about 100 years ago. At that time, there was a small eatery by Wanfu Bridge in the northern suburbs of Chengdu that served meals and provided rest for travelers. The owner was a woman with a few pockmarks on her face. Since her husband’s surname was Chen, people called her Chen Mapo. Chen Mapo primarily served working-class customers and ran a small-scale business. But despite the modest profits, she treated her guests with respect and dedication, constantly improving her cooking skills. Among her diverse clientele were oil porters who would buy tofu, beef, and scoop some cooking oil from their oil carts to ask Chen Mapo to cook for them. While this was a common request, Chen Mapo noticed these laborers were often exhausted and had simple meals that didn’t stimulate their appetite. So she prepared their food with extra care. She minced the beef, stir-fried it in a hot wok with chili and fermented black beans to enhance the flavor, then added broth and tofu, finishing the dish with seasonings before serving.

　　 This traditional-style dish quickly became popular among the porters. After eating Chen Mapo’s tofu, they not only had a better appetite but also felt refreshed, invigorated, and recovered quickly from fatigue. As they traveled far and wide, the porters spread the word about Chen Mapo’s tofu, and it soon gained widespread fame. Chen Mapo also expanded her restaurant to downtown Chengdu, making the dish accessible to even more people.

　　 "Mapo Tofu" is a famous Chinese dish, with tofu as its main ingredient. It is characterized by its deep red color, contrasted with white tofu, all while keeping the tofu firm and intact. The dish delivers a rich medley of flavors—numbing, spicy, hot, tender, crispy, aromatic, and savory—and has become a widely loved and accessible classic. Especially in winter, just a few bites can warm you up and get your blood circulating.

　　 "Chen Mapo Tofu" is renowned for its signature flavors of numbing, spicy, hot, aromatic, crispy, and tender. By the end of the Qing Dynasty, it was already listed as one of Chengdu’s famous foods (see Fu Chongju). To bring this century-old delicacy to ordinary households, we conducted years of testing and hundreds of trials, eventually perfecting the seasoning blend for "Chen Mapo Tofu." This signature dish of the restaurant has been included in the China-Japan co-published book "Collection of Famous Dishes (Sichuan)."