Mapo Tofu is undoubtedly one of the most famous Sichuan dishes, renowned both domestically and internationally.
It occupies a prominent position on the menus of Sichuan restaurants, alongside twice-cooked pork.
Kung Pao Chicken was still relatively uncommon in small restaurants. Back then, the supply of chicken legs was a problem, making it impossible for small restaurants to prepare this dish.
Tofu, on the other hand, is incredibly common. It costs only twenty cents a jin, and you can find it at several stalls in any market.
The map of Chinese cuisine unfolds, from south to north, with a wide variety of dishes to enjoy, prepared in countless ways.
Tofu holds a very important place in Sichuan cuisine, and Sichuan people love to eat tofu in its various forms.
For example, there are the various sects of tofu pudding that are fiercely competing for in Jiazhou, and the Dou Hua Rice restaurants that are springing up everywhere.
Dou Hua is unique to Sichuan and Chongqing. It is between tofu pudding and soft tofu. It does not require complicated cooking. Served with a flavorful dipping sauce, it can become a restaurant's signature dish and even a way to attract customers, which shows how much people in Sichuan and Chongqing love it.
The Dou Hua in the Cold Pot Fish is Zhou Yan's favorite.
The stew of crispy pork and other meat-based Dou Hua is also quite representative.
His thoughts returned to Mapo Tofu, the origin of this famous dish. Zhou Yan had collected information about it when he made a video reviewing Chen Mapo Tofu. Chen Mapo Tofu was founded in 1862, the first year of the Tongzhi reign of the Qing Dynasty, more than 120 years ago. It was located next to Wanfu Bridge in the north of Rongcheng.
The owner, Chen Chunfu, was skilled at making tofu. Because his wife had many pockmarks on her face, she was called Chen Mapo. As Chen Mapo's reputation spread, the restaurant's name was changed from Chen Xingsheng Restaurant to Chen Mapo Tofu, and it remains so to this day.
As soon as the recipe is opened, knowledge immediately floods into the brain.
From the selection and cutting of tofu, to the stir-frying of the beef sauce, the technique of thickening the sauce three times, and the complex seasoning, everything was thoroughly mastered.
Zhou Yan closed his eyes and opened them again, and everything was already clear to him.
No wonder most chefs can't make Mapo Tofu well on their own. The method isn't complicated, but the technique is quite meticulous.
Comrade Old Zhou returned quickly and went into the kitchen to tell Zhou Yan, "Wei Guo said he has a meeting and won't be able to leave work until six. I told him to come over after work, and we'll have dinner after we close."
"Okay." Zhou Yan nodded with a smile, walked out of the kitchen and said to Zhang Zhengping, who was drinking water, "Granduncle, take a look at the menu. What dishes would you like to eat tonight? I'll save them in case the guests order them all."
Zhang Zhengping waved his hand with a smile: "Let the guests order first. We'll eat whatever's left. We're family, what does it matter?"
The old lady put down her bowl and laughed, "You have no idea how popular this restaurant is. If you don't order, we'll only be able to eat the table tonight."
"Wow, that's amazing!" Zhang Zhengping looked surprised, put down his bowl and began to carefully examine the menu. "Then I'll order a serving of spicy stir-fried pork liver and a serving of braised beef. You can decide on the rest.
I really love spicy stir-fried pork liver, but your Grandaunt's cooking is terrible. She cuts it too thick, overcooks it, and it's all crumbly with a bitter aftertaste.
I haven't had my third sister's braised beef for years. I'll try yours today and see how it resembles hers."
Zhou Yan smiled and nodded, looking at the old lady: "Grandma, why don't you order two dishes?"
The old lady thought for a moment and said: "Then I'll order a crucian carp with perilla leaves, a dish of five-spice braised vegetables, and plenty of dried bean curd sticks. You can also make a Mapo tofu and stir-fried cabbage, I think that should be enough."
"Okay." Zhou Yan then said to Zhao Hong, "Sister in law, could you pick up Fanwa and Huihui after school? Let Brother Fei come over for dinner tonight, and we can have a little get-together."
"Sure." Zhao Hong replied with a smile.
Since his Granduncle rarely comes, Zhou Yan naturally wanted to treat him well.
The fact that today's task was completed so smoothly is largely thanks to Dr. Zhang, the traditional Chinese medicine doctor.
Besides treating her leg and eye, he also gave her a strong belief in her future.
Old Zhou's family is too large, and tonight's event was too rushed to invite everyone.
He had just overheard Comrade Old Zhou and Aunt Zhao whispering about how they were planning to get together with their brothers sometime.
The arrival of his Granduncle was a good opportunity, mainly because they had moved to town and were now settled. They hadn't yet invited their brothers over for a meal, so they figured they could arrange it on Sunday when they had some free time.
"Granduncle, what are all these needles for?" Zhou Momo asked curiously, leaning closer to Zhang Zhengping as he tidied his cloth bag.
"These are silver needles, used to prick people." Zhang Zhengping replied with a smile.
Upon hearing this, Zhou Momo quickly shrank into the old lady's arms, craning her neck and continuing to ask curiously, "Granduncle, what about these jars?"
"We heat them with fire and then put them on people." Zhang Zhengping explained.
Zhou Momo lost her curiosity, shrank back, and whispered to the old lady, "Grandma, Granduncle doesn't seem like a good person..."
In the hall, everyone burst into laughter.
"Zhou Momo, what are you saying!" Zhao Tieying laughed. "Your Granduncle is a retired doctor, a truly good man who saves lives."
"Ah! Doctor!" Zhou Momo's eyes lit up, no longer afraid, and she moved closer to Zhang Zhengping. "Granduncle, are these needles used to prick bad people? And are these jars used to scald bad people?"
While everyone chatted and played with the children, Zhou Yan went back to the kitchen to prepare the ingredients.
At five o'clock, the textile factory's closing bell rang, and workers poured out on bicycles and push bicycles.
A long queue formed outside Zhou Erwa Restaurant, and the restaurant gradually filled up with people.
"There are quite a few people here." Zhang Zhengping remarked. He told the old lady what to do, then walked around by himself with his hands behind his back.
The old lady leaned back in a recliner by the door, watching Zhou Miao sell braised food and Zhou Momo greet customers. She had a smile on her face.
She's a carefree person, she never interferes with the younger generation in her family unless it's an emergency.
No matter how busy the restaurant is, she won't help serve dishes or clear tables. If they're too busy, it means they need to hire more people, there's no need for her to fill in.
If she was to stumble or fall, it would only make things worse, and it would prevent the other younger family members from accusing her of favoritism. She'd rather have some peace and quiet.
Fanwa moved a stool and sat by the door to do his homework.
Zhou Lihui went into the kitchen to tend the fire for Zhou Yan.
"Little Uncle, my father bought me a new kitchen knife. Now I'm in charge of chopping all the vegetables and pig feed for the family, nobody else is allowed to touch it." Zhou Lihui said, stuffing a piece of oak wood into the stove and working the bellows, a smug look on his face.
"That's great." Zhou Yan said with a smile. The young man was still very enthusiastic about learning to cook, which was quite rare.
There were always potatoes to chop, but they only started peeling and slicing them after the restaurant closed in the mornings, so Huihui missed out.
Although Zhou Lihui remained consistently third from the bottom, but he was still in school, so Zhou Yan naturally couldn't let him drop out to cut potatoes.
However, Zhou Yan didn't teach him nothing. In the past two days, he taught him the techniques of straight knife technique and let him practice with the cabbage stalks.
This can be considered as making the best use of the cabbage.
Huihui picked it up quickly and was quite energetic, as evidenced by the several new wounds on his hands.
Zhou Yan plans to have him practice his knife skills properly after winter break, starting with slicing potatoes and lotus root.
The restaurant that makes braised vegetables cuts hundreds of jin of potatoes and lotus root everyday, such intensity is something other restaurants might not be able to handle.
After closing for the night, it was already getting dark outside.
Zhou Weiguo and Zhou Fei had been there for a while, and were chatting with Zhou Miao, who had some free time, sitting on a chair by the door.
A bicycle leisurely rode up and stopped in front of the restaurant.
"Uncle."
"Granduncle."
Zhou Weiguo and Zhou Fei quickly stood up to greet him.
"Uncle, where did you get this bicycle?" Zhou Miao asked with a surprised look.
Zhou Yan just came out of the kitchen and looked at Zhang Zhengping sitting on the 28-inch bicycle with some surprise.
"Weiguo, Ah Fei." Zhang Zhengping greeted them with a smile, getting off the bicycle and explaining, "Ji Hongtao, the vice president of the textile factory's hospital, is a former student of mine. I just went to visit him for a while, and he said he usually stays at the hospital and in his dormitory and doesn't need the bicycle, so he asked me to ride it for a few days and return it to him when I leave."
"At your age, can you still ride steadily?" the old lady asked with a smile.
Zhang Zhengping patted the seat confidently and said, "Third Sister, don't worry, I ride very steadily. I take Yurong around everyday. You can ride on my bicycle when we go back tonight."
"Okay." the old lady nodded with a smile.
"Mom, let me take you home." Zhou Miao said quickly, a little worried.
"What's the point? Weiguo has a bicycle too. We have too many bicycles already. Do you really need to take me home?" the old lady said dismissively, pursing her lips.
Upon hearing this, Zhou Yan's heart skipped a beat. The vice president of the factory-run hospital was actually his Granduncle's student, and it seemed that they had a good relationship.
Therefore, he could consider using his Granduncle's connections to establish some ties with Vice President Ji Hongtao, or at least get to know him.
In small towns, relationships are everything.
The doctors at the textile factory's hospital are said to be better than those at the local clinic.
Everyone gets sick sometimes, and having connections at the hospital can come in handy, sometimes even saving lives.
Zhou Yan made a mental note that if he was to host a gathering in a couple of days, he would try to find an excuse to invite the vice dean before his Granduncle went back.
Such people are generally not easy to get to know.
"There are no more guests. Please come in and sit down. I'll start cooking right away." Zhou Yan said, then turned and walked towards the kitchen.
There was a little over a serving of braised pork ribs left over today, just enough for one dish.
Comrade Old Zhou had already prepared the braised beef and braised vegetables in advance. Zhou Yan killed two crucian carp and marinated them first. He prepared the ingredients for the crucian carp with perilla leaves and the spicy stir-fried pork liver, and started preparing the ingredients needed for Mapo Tofu.
Both fermented broad bean paste and fermented black beans should be finely chopped so that their color and flavor can be fully released.
Authentic Mapo Tofu uses garlic sprouts, but not scallions or ginger.
Cut the garlic sprout stalks into small pieces diagonally and the leaves into small sections. Set aside for later use.
Zhou Yan kept two liang of sirloin, chopped it into minced meat, heated oil in a wok, and stir-fried the minced beef over low heat until crispy, making beef sauce. He then set it aside.
Zhou Yanke's beef topping was incredibly skillful, his control over the heat was impeccable, resulting in a golden and crispy sauce.
Two woks were heated simultaneously. On one side, he pan-fried the crucian carp, while on the other, he boiled half a wok of water with a spoonful of salt. He then blanched the tofu, cutting it into three centimeters cubes, until thoroughly cooked, removing the beany taste and giving the tofu a base flavor.
Remove the fried crucian carp from the wok, stir-fry the ingredients, add water, and simmer over low heat.
On the other side, the blanched tofu has been taken out. Pour rapeseed oil into the wok, add fermented broad bean paste and fermented black beans over low heat, stir-fry until the oil turns red, then add chili powder and stir-fry until fragrant. Pour in a bowl of water, and a wok of bright red soup is ready.
Now add the previously blanched tofu, along with the previously stir-fried beef sauce. Cooking the beef sauce in the broth allows its aroma to infuse the soup and be absorbed by the tofu.
Turn up the heat a little, and gently push the tofu with a spoon to prevent it from sticking to the wok and other tofu.
Here's a very important tip: you should only push the tofu with the spoon, not scoop it up, otherwise it will easily break.
A Mapo Tofu that doesn't hold its shape is a failure.
Add a little dark soy sauce to enhance the color and aroma.
On the left, a low flame simmers the fish; on the right, a high flame simmers the tofu.
This is what's commonly known as "high flame for tofu, low flame for fish."
Mapo Tofu needs to be thickened three times. After reducing the sauce by half over high heat, sprinkle in the white parts of the green garlic and start thickening the sauce by adding a little water mixed with cornstarch. Gently push the tofu with a spoon until the sauce begins to thicken.
Start thickening the sauce a second time. This time, add more cornstarch slurry. Gently push the tofu with the back of a spatula to coat it evenly with the sauce.
Add a little cornstarch slurry for the third time, reduce the sauce until it thickens and releases oil, sprinkle in the previously chopped garlic sprout leaves, and gently push a few times with a ladle to release the aroma of the garlic sprouts. It is then ready to serve.
Two earthenware bowls are placed on the stove. Mapo Tofu is cooked and placed in the bowls, glistening with sauce and oil, white with a hint of red. A handful of Sichuan peppercorn powder is sprinkled on top, and green garlic sprouts and minced beef are added as garnishes, making it look quite tempting.
[An Extremely Good of Mapo Tofu dish.]
The system's assessment results have already appeared in Zhou Yan's eyes.
Why wasn't it perfect?
Because he had just added water, while authentic Mapo Tofu should be made with beef bone broth. Tomorrow, he'll set up a coal stove and cook a separate pot of beef bone broth, that will make it even more delicious.
"It smells so good! Little Uncle, this tofu tastes like beef!" Zhou Lihui exclaimed.
"I added two liang of stir-fried sirloin, so of course it tastes like beef." Zhou Yan smiled and placed a spoon in each of the two bowls, saying, "Huihui, take the Mapo Tofu outside, be careful it's hot!"
"Okay!" Zhou Lihui replied, carefully picking up the two bowls of Mapo Tofu and walking out.
Zhou Yan first took the crucian carp out of the wok, then reduced the broth and poured it over the fish, thus completing the dish of crucian carp with perilla leaves.
The heat was increased, and a serving of spicy stir-fried pork liver was ready in no time.
Zhou Yan brought out two plates of spicy stir-fried pork liver. Everyone was already sitting around the table, and Zhou Miao was pouring liquor for the old lady and his Granduncle.
"Guo Guo, sit with me~" Zhou Momo turned to look at him and patted the empty seat next to her.
"Come on, everyone's been waiting for you." Aunt Zhao said with a smile.
"Why are you all waiting for me? Let's eat while it's hot." Zhou Yan said with a smile, putting down the dishes.
"If the chef doesn't sit at the table, who would dare to pick up their chopsticks?" Zhang Zhengping said with a smile, his gaze falling on the Mapo Tofu in front of him with a hint of amazement. "Your Mapo Tofu looks quite authentic, glistening with sauce and oil, and it smells delicious. It even looks better than the Chen Mapo Tofu I had in Rongcheng."
"Isn't Chen Mapo Tofu the founder? How can it be more authentic than theirs?" the old lady asked doubtfully.
Zhou Yan smiled and said, "Granduncle has eaten authentic Mapo Tofu. Why don't you try mine first and see how it is?"
"Okay, I'll try." Zhang Zhengping picked up a ladle and scooped a spoonful of tofu into his bowl. The tofu was coated with sauce and chili oil, and topped with minced beef.
"It's fresh out of the wok, so it's a little hot." Zhou Yan reminded him.
"It's alright, tofu should be eaten hot, and a wife should be plump! Mapo Tofu is meant to be eaten hot, that's when it tastes best." Zhang Zhengping picked up a piece of tofu and put it in his mouth, his eyes immediately lighting up.
Numbing, spicy, fresh, fragrant, tender, crisp, hot, and whole—all these flavors converge in one bite!
It's scalding hot, but incredibly delicious!
Zhang Zhengping swallowed the tofu with trembling lips, looking at Zhou Yan with amazement: "Wow! Your Mapo Tofu is amazing! I think it's even more authentic than the Mapo Tofu from the place behind our hospital!"
"I didn't fully appreciate the special features of the Mapo Tofu written on the wall when I ate it in the shop, but with this last bite, I really got the hang of it!"
"The spiciness and umami flavor have permeated the tofu, making it incredibly smooth and tender. The beef topping is crispy and fragrant, and paired with the unique aroma of green garlic sprouts, it's absolutely delicious!"
"I'm going to get some rice. This Mapo Tofu is meant to be eaten with rice, not alcohol. It's only truly enjoyable when eaten with rice."
With that, Zhang Zhengping got up.
"Uncle, please sit down, I'll get you some." Zhao Tieying quickly grabbed his bowl and walked to the rice bucket beside her.
"Let me try it." The old lady, hearing this, also scooped a spoonful for herself. Picking it up with her chopsticks, the tofu trembled slightly, visibly tender. She slowly savored it, nodding repeatedly in approval.
"It's absolutely delicious! Much better than the one in Jiazhou. It's spicy and numbing, the beef is incredibly fragrant, and the tofu is so tender. It's definitely a dish that goes perfectly with rice."
"Laosi, give me a bowl of rice."
"Sure thing." Zhou Miao smiled, got up, and took the bowl to serve rice.
Hearing this, everyone couldn't resist scooping a spoonful of Mapo Tofu into their bowls and tasting it.
"So fragrant! The tofu is so perfectly made!"
"I want some rice too! Mixing rice with this will be so delicious!"
"Mom, I want rice!"
Everyone praised it highly and went to get their bowls to serve themselves rice.
Zhang Zhengping had already taken his rice bowl. He scooped a spoonful of tofu onto the rice, stirred it a couple of times with his chopsticks, and the tender tofu immediately crumbled. The broth, chili oil, and minced meat, mixed with the tofu and rice, created a glistening, oily dish. He took a big bite, and it smelled absolutely divine!
"Awesome! I haven't had such delicious Mapo Tofu in ages!"
"It's absolutely delicious with rice!"
"I'll think about it. May be I should ask my wife if I can stay in Suji for another month."
Zhang Zhengping's eyes narrowed, his expression one of pure enjoyment.
"Sure, as long as you're not afraid of Yurong coming after you, you can stay until the New Year without any problem." the old lady said with a smile.
"Forget it, I still have to go back and cook for her, otherwise she'll give me a real beating." Zhang Zhengping shrank his neck.
Zhou Yan also served himself a bowl of rice, and scooped a spoonful of Mapo Tofu on top of the rice. The spicy red oil coated the tender tofu and crispy minced meat. The perfect amount of thickening made the sauce just enough to coat the smooth tofu. The three thickenings were all to achieve the right consistency for the sauce.
If the sauce is too thick, it won't achieve a glossy sheen, if it's too thin, the flavors and toppings won't adhere. Mastering the heat is crucial, and it's why many Sichuan restaurants fail to make good Mapo Tofu.
The first impression of Mapo Tofu upon entering your mouth is that it's incredibly hot!
The numbing aroma of Sichuan peppercorns, the spiciness of fermented broad beans, the savory aroma of fermented black beans, and the fresh fragrance of garlic sprouts create distinct yet perfectly blended flavors.
The minced beef is the finishing touch, adding a touch of beef flavor to the Mapo Tofu broth.
The crispy minced beef, cooked in the broth until it becomes fluffy, adds a delightful crunch and aroma when eaten with the tofu.
One bite, and it's numbing, spicy, fresh, fragrant, crispy, tender, and piping hot!
Even Zhou Yan himself couldn't help but applaud, one bite was all it took to see its true flavor.
Perfect tofu, paired with perfect cooking skills, creates this exquisite Mapo Tofu!
It smells absolutely amazing.
Zhou Yan is certain that if Mapo Tofu is on the menu tomorrow, it will be a huge hit!
He wants to give the textile factory workers an ultimate culinary experience.
"Guo Guo, is the tofu spicy?" Zhou Momo looked at the bright red Mapo Tofu with longing eyes, a little hesitant.
"It's spicy for you, and it's the kind of numbing and spicy you dislike the most." Zhou Yan said with a smile, placing two pieces of pork ribs into her bowl. "How about you eat the meat?"
"Mmm!" Zhou Momo nodded and happily lowered her head to gnaw on the meat.
Zhang Zhengping shoveled half a bowl of rice into his mouth, then turned his gaze to the spicy stir-fried pork liver on the side. He picked up a slice with anticipation and said with a smile, "Look, this is what pork liver should be like, sliced evenly."
After saying that, he put it in his mouth, chewed it carefully, and immediately raised his eyebrows. After finishing a piece of pork liver, he showed everyone what it means to be beaming with joy, exclaiming, "This pork liver is stir-fried so tenderly! Numbing, spicy, fresh and fragrant! Delicious!"
"If Granduncle likes it, then eat more." Zhou Yan said with a smile.
Zhang Zhengping said earnestly, "I'll send your Grandaunt over later to learn from you, to show her how to properly cook spicy stir-fried pork liver. Her method is such a waste of a pig's life."
"If you dare send Yurong here, I'll agree on Zhou Yan's behalf." the old lady said with a smile. "Then you can repeat what you just said to her in person."
"I'll say it, it's the truth, I'm not afraid at all." Zhang Zhengping said firmly.
The old lady said seriously, "You said it, right? When I get back, I'll have Weiguo write a letter to Yurong, inviting her to come and visit."
"Aiyo, Third Sister, it's rare for us siblings to get together. Why invite an outsider?" Zhang Zhengping said, a little impatiently. "Let's eat, let's stop talking."
The old lady stopped talking and smiled especially happily.
At her age, she was quite happy to still have a younger brother to tease.
Zhou Yan also smile. Iit was clear that this Granduncle was indeed henpecked.
"The braised beef and braised vegetables were delicious too! The taste was so authentic. Zhou Yan's cooking skills are truly amazing; every dish was flavorful and delicious, a perfect combination of color, aroma, and taste!" Zhang Zhengping put down his chopsticks, looked at Zhou Yan, and exclaimed, "Suji Town is too small, it's burying your talent. With such culinary skills, you should go out and develop in a wider world!"
Before Zhou Yan could speak, the old lady said calmly, "You should only hold a bowl that fits your hands. If you hold a big bowl with small hands, you won't be able to hold it steadily and you'll easily break it. One person, one bowl of rice, just hold your own bowl well first."