Spicy and savory with a slow build, rounded out with Sichuan peppercorn, ginger, and cinnamon, bringing floral and warm undertones..
Mapo tofu is said to have begun in 1862 at a Chengdu food stall, where Chen Mapo cooked for passing laborers, turning what they brought into something hot, hearty, and satisfying.
A comfort dish of Anica's
