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Mapo doufu
Mapo doufuor Mapo tofu is a popular Chinese dish from Sichuan province. It consists of tofu set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often cooked with douchi (fermented black beans) and minced meat, usually pork or beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus.
==Etymology==
"Ma" stands for "ma-zi" (Chinese: mázi, 麻子) which means pockmarks. "Po" is the first syllable of "popo" (Chinese: 婆婆, pópo) which means an old woman or grandma. Hence, mapo is an old woman whose face is pockmarked. It is thus sometimes translated as "pockmarked grandma's beancurd".
According to ''Mrs. Chiang's Szechwan Cookbook'': "Eugene Wu, the Librarian of the Harvard Yenching Library, grew up in Chengdu and claims that as a schoolboy he used to eat Pock-Marked Ma's Bean Curd or ''mapo doufu'', at a restaurant run by the original Pock-Marked Ma herself. One ordered by weight, specifying how many grams of bean curd and meat, and the serving would be weighed out and cooked as the diner watched. It arrived at the table fresh, fragrant, and so spicy hot, or ''la'', that it actually caused sweat to break out."〔
Schrecker, Ellen with Shrecker, John. ''Mrs. Chiang's Szechwan Cookbook''. New York, Harper & Row, 1976. p. 220.〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Mapo doufu」の詳細全文を読む
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