Engaged in enterprise branding, Chengdu has at least two outstanding women. One is Cao Ma Po, who is now in the Red Flag chain, and the other is Chen Ma Po, who can make tofu.
Whether it is made of hemp face or not, whether it is made by a female boss, it is called mapo tofu. Even, including their own home imitations. Once you follow the trend, it is a real fire.
None of them are almost 100-year-old problems.
Founded in the first year of tongzhi in the Qing Dynasty (1862), Chen Mapo tofu, probably the oldest one in Chengdu restaurants, has been on fire for 159 years.
I have eaten mapo tofu in many restaurants, but the long-established Chen mapo tofu has not been eaten before. This issue of the century-old shop is new, just go to eat a tofu.
Taxi to the main store near the houzimen, the adult center is quiet, the surrounding upgrades, Chen Mabo opened in the building, not a good lot. The decoration of the Chinese-style building structure at the entrance is the standard of today's century-old shops, which is not surprising.
Scan the code to measure the temperature, enter, we are still a little square. The first feeling is: advanced.
For the first time, the two-story structure, covered bowl tea style lamps hang overhead. There are signboards on the outside, and there are also signs on the inside, like the "Bright and Just" plaque in the main hall of the Forbidden City.
Each staircase is equipped with a strip of lights, and there is a special equal area of the platform at the corner of the staircase, which is the confidence of a prosperous business. I would also like to call it a more advanced isotope in Chengdu.
On the left-hand side is the "Wide and Narrow Alley", where 6 of us are guided to the indoor "Chunxi Fang" to take a seat. At noon, there were three tables of guests, by the window, and we sat very open. There are almost no tourists arriving by tourist bus to eat.
Chen Ma Po Tofu is no longer a rice shop that mainly provides light meals for porters who pick up oil. The painting style adapts to the present, and the taste can still be eaten habitually?
Mapo tofu, pot meat and kung pao chicken are still the three dishes we want to focus on. We also ordered a sauerkraut blackfish fillet, a shiitake mushroom fat sausage, a roasted pepper bean flower beef, and a vegetable tofu soup according to taste.
Randomly ordered, very unclassical, but in case of delicious murmuring.
Come to Chen Mapo Tofu without ordering Mapo Tofu, that is mostly to pretend to be weird. The tofu is served quickly and is served in a stone pot, nourishing and steaming.
The soup was bright red, not much, a pinch of pepper noodles and some garlic seedlings, sprinkled on top. As long as you see the boiling, you want to take a GIF, fresh, tempting. In the heat, the taste is strong.
It seems that restaurants now like to use containers that are more conducive to heat preservation in ma po tofu, which is certainly not the case at first.
At the earliest, Chen Ma Po was sold to ordinary working people outside, and the porter who picked up the oil contributed the oil himself, took out tofu and minced meat, asked the boss lady to process it on behalf of the boss, and gave some processing fees.
In the documentaries filmed by the Japanese in the 1980s, mapo tofu was also fried in large pots, with ordinary plates and white bowls, and more inclined to the family's decoration plate.
It was cold, and the newly plated mapo tofu didn't actually boil for long.
The tofu is soft and moderate, with no bean smell. The minced meat particles are obvious, and you can get real meat when you eat it. After seasoning, fragrant and spicy, thickly wrapped in tofu.
At the moment of biting the tofu, the aroma is instantly mixed into the tofu, and the aroma can be stirred more fully in the mouth.
Compared with the mapo tofu in our previous updated century-old store series, the spicy taste of Chen Mapo tofu is more prominent. But the numbness smell, not so obvious. Maybe you can consider resuming your own pepper noodles.
On the whole, this dish of mapo tofu is under the rice, synthesizing the taste of the people, and does not cater to outsiders.
Mapo tofu, no loss of the signature face, worth ordering again.
Kung Pao chicken is still better at trying to eat. Chen Ma po's kung pao chicken is too sweet, the spicy taste is almost non-existent, and the taste is relatively single.
Whether it is lychee flavor or fish flavor, the essence of Sichuan cuisine compound taste is that several flavors are mixed in a balanced way, and the beauty of several flavors is found in the fine tasting. Instead of giving a direct stimulus.
The texture of the diced chicken is also relatively general when eaten. Not enough Q bullet is not full enough, slightly watery, slightly loose. In the whole dish, the only thing you want to praise is peanut rice, which is crisp and suitable for drinking.
Roasted pepper bean flower beef, in @Kangkang's mind, this is the best dish for this meal. Thick oil seals the temperature, the beef is extremely smooth and tender, melting in the mouth, like hammering and chopping into meat puree, and then forming flakes.
Even softer than fish.
In the accessories, the green peppers are chopped into small pieces, and the spicy taste comes with a freshness, which hangs firmly on top of each slice of beef. Counting from the moment it is served, this dish can boil for more than a minute.
The bean blossoms under the beef slices are also a good food for storing calories. The bean blossoms are soaked directly in a dipping dish, absorbing enough to harmonize the flavor in the pores. The tender taste of the bean blossoms and the crispness of the green peppers are special.
The common back pot meat, the meat is the same, different generally only the meat partner, the dish is selected from garlic seedlings, sea pepper and lotus white.
When we saw on the menu called dry steamed back pot meat, we were a little excited, ha, and this kind of back pot meat, have not eaten, I am afraid it is very strange.
Asked the waiter, the waiter said that the garlic seedlings back to the pot meat, in the big winter, poured us a basin of cold water. The dish is on the table, at first glance, nothing special.
The meat is fried, not the kind of dried flavor I love. The moisture is slightly heavier, but thankfully, it's still fragrant. Fat and lean is suitable, the meat slices are large and small, the knife work is not so symmetrical, and it is more like a homely approach.
It is recommended that the foreman strengthen the training of waiters.
Dry steaming is indeed a type of Sichuan cuisine that is not very eaten today. In an internal book called "Sichuan Recipes", hui pot meat includes hui pot meat, dry steamed back pot meat and dry steamed spicy pot meat.
The reason why it is slightly different from the back pot meat we often eat is the special dry steaming technique. The meat is not boiled, it must be steamed and then fried. The sliced meat is thick and also maintains a soft and moderate, fat but not greasy taste.
The portions of sauerkraut blackfish fillets are large and taste decent.
Sauerkraut is not sour enough, vermicelli is not soft enough, other, no special memory point, eat a lonely.
Lovers of both shiitake mushrooms and fatty intestines, when they see the fatty intestines of shiitake mushrooms on the menu, their eyes drool.
Seeing the ingredient list of the dish, there are also lotus slices, can not eat spicy he, especially asked to halve the spicy taste, but also order.
The vessels are very ancient, with patterns and ornaments, and candles are continuously heated. The fat intestines have a strong taste at the same time, the edges and the outermost layer, and a little crispy.
I like their fat intestines, large and clean, and it is very enjoyable to take one bite at a time. There are not many shiitake mushrooms, but dried shiitake mushrooms are used, and the aroma is more mellow. The lotus flakes are also very suitably fried, it is between crisp and soft, half-raw, greasy, full of refreshing taste.
Vegetable tofu soup, 16 yuan a piece, the price is not expensive, too sloppy, is the clear soup less water. If it only costs 6 yuan, @winwin not even happy.
As far as the home-cooked food we ordered is concerned, this is a decent Sichuan restaurant with no particular surprises. After all, Chengdu is the capital of food, and there are too many delicious foods.
@Bai Chan said that if such a Sichuan cuisine restaurant is placed in Shanghai, it should be very popular, and there are too few delicious Sichuan cuisine in Shanghai.
Ordering only home-cooked food, the price of 50 yuan per capita, Chen Ma Po tofu is actually more affordable than many ordinary restaurants. If Chengdu people have any reason to come again, it is mostly a good environment + high cost performance of dishes.
In addition to the hall named after "Chunxi Fang", there are also "wide and narrow alleys", pavilions, and even the wall has also been moved in. At this angle, it even looks like an ancient bed.
The hanging of the bird cage, the posting of couplets, and the decoration of Chen Ma Po tofu are all very traditional taste of Chengdu. Tourists when eating, probably can't help but punch in to take a small video, you see, I sat in the wide and narrow alley, ate mapo tofu.
If the Japanese people now go to China to shoot food shows and then shoot Chen Mapo tofu, they will probably marvel at the scale of this old shop today, and no longer call it "a century-old shop".
At that time, mapo tofu was still a typical roadside shop painting style.
The cauldron and the big stove seem to have not moved before Mingting and Yutian. Here from the pot, peppercorns need to be added according to the weight of the taste, the price is 0.33 yuan, and the grounding gas comes from the face.
More than 100 years ago, by the Wanfu Bridge in the north of Chengdu, the wife of the owner Chen Chunfu probably did not think that with her own business, she would have carried forward a tofu as a classic in Sichuan cuisine.
This is the "Mapo Tofu" in the hearts of foreigners, and inside the restaurant, you will also think of Maxim's piano music and Bandery's light music. Drinking a pot of chrysanthemum tea in the middle of the round table is the tears of the times.