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The channel's inaugural video, released on September 1, 2020, was about how to make mapo tofu. [7] Titled "Dad's EASY Mapo Tofu Recipe, Cantonese style (麻婆豆腐鸡)!", it discussed the dish's history and every phase of making the dish, and included a segment for answering viewers' questions.
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 ]
The tofu is inoculate with Mucor micheli and fermented until fungal mycelium grows on the surface of the tofu creating a hairy in appearance, which gives the tofu its name. [ 2 ] [ 3 ] Mao Tofu also contains a large diversity of fungal and bacterial communities.
Tender tofu with specially made sauce, originated from Leshan, Sichuan. Leng chi tu: 冷吃兔 冷吃兔 lěng chī tù Marinated spicy rabbit meat. Leng dan bei: 冷淡杯 冷淡杯 lěng dàn bēi Leng dan bei is a street food from Chengdu that has emerged in recent years. It consists of cold dishes that are served quickly. [36] [37]
[1] [2] The menu has grilled squid, mapo tofu, and pickled cabbage salad, as well as chive cakes, dumplings, and kuay teow kua gai. The dessert menu includes toasted buns served with pandan and Thai tea custards. [3] On the drink menu, the Same But Prettier has Thai tea-infused rum and coconut-jasmine horchata. [4]
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Mapo tofu – the name Mapo (麻婆) is thought to refer to a (possibly fictional) old pockmarked-face lady [2] by the name of Chen, who invented and sold the dish. It is thus sometimes translated as "Pockmarked-Face Lady's Tofu", or "Pockmarked Mother Chen's Tofu".
Four Great Traditions. Chuan (Sichuan) Lu (Shandong) Yue (Guangdong) Huaiyang (Jiangsu) Eight Great Traditions (+all above) Anhui; Fujian; Hunan; Zhejiang; Ten Great Traditions
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