Mapo tofu is one of Sichuan’s most well-known dishes created during the Qing Dynasty (1636 to 1912) . A plate of well-cooked mapo tofu is aromatic, soft, and numbingly spicy. That fiery sensation, which is quite addictive to some, comes from peppercorn, a local spice from the region.

*Recipe: Link
https://docs.google.com/document/d/18lVtBXOBHOC_s2N0Wvac5pimTaqzq67HzCgUS3YdMZM/edit

This is our second episode of this brand new series “A Basic Chinese Dish,'' where we teach you how to cook classic, simple dishes from China. Because it’s as easy as learning your ABCDs.

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00:00 Mapo tofu
00:26 Ingredients
00:55 How to cook it
02:02 Behind the scenes

If you liked this video, we have more cooking tutorials:

Grandma’s Red Braised Pork Belly | A Basic Chinese Dish
https://www.dailymotion.com/video/x87s3o1

Help Me: How To Make Koushuiji (Spicy Saliva Chicken)
https://www.dailymotion.com/video/x7yyksn

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Producer: Yoyo Chow
Script: Jingyi Liu
Videographer: Nicholas Ko
Editor: Samson Jr C De Guzman, Victor Peña
Mastering: Victor Peña

#recipe #cooking #mapotofu