Mapo doufu, or mapo tofu, is a popular Chinese dish from the Sichuan province. It is a combination of tofu (bean curd) set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often topped with minced meat, usually pork. True Mapo doufu is powerfully spicy with both conventional “heat” spiciness and the characteristic “mala” (numbing spiciness) flavor of Sichuan cuisine. The feel of the particular dish is often described by cooks using seven specific Chinese adjectives: 麻 (numbing), 辣 (spicy hot), 烫 (hot temperature), 鲜 (fresh), 嫩 (tender and soft), 香 (aromatic), and 酥 (flaky). These seven characteristics are considered to be the most defining of authentic Mapo doufu. – via http://en.wikipedia.org/wiki/Mapo_doufu
This stuff is so good! Like if one single dish could embody the intense flavour of Sichuan, this is it.
Tomato & egg soup, this is one of our favourite dishes. We seem to order this just about every time. It’s healthy and delicious.
Bok Choy with Chilli, we normally get this without chilli, as it has a nice mild buttery taste. I’m not sure why they added chilli today.
Fried potato, this is a great little potato dish, we seem to always order this too. I’m thinking about cutting it out a bit, as it can be pretty oily.
Today’s lunch cost a total of 20 yuan, about $3.30 AUD.
