Sichuan province: mapo doufu
四川省：麻婆豆腐
The cuisine: Sichuan is one of the most influential regional cuisines in today's China.
烹飪風格：現如今，川菜是中國最具有影響力的地方菜色之一。
The dish: Mapo doufu is named after its creator, a freckle-face woman from Chengdu who lived during the Qing Dynasty. No Sichuan meal is complete without it. The tofu is tender, the minced beef crispy, the scallions fresh. The sauce hits its numb and spicy notes with aplomb.
菜肴：麻婆豆腐是由這道菜的發起人——一個滿臉雀斑的女人而命名的。她來自成都，居住在清朝時期。沒有麻婆豆腐川菜就不完整。嫩豆腐，碎牛肉和鮮蔥是這道菜的主要材料。其調料巧妙地實現了“麻”和“辣”的平衡。
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