手機版
Sichuan, one of the largest provinces is the home of the most savory and spicy food found in China. However, there is more than just piquancy to their culinary, more than what is called "ma", a little word that means the hot Sichuan taste. There are many distinctive flavors and a fascinating variety of dishes; they have locals bragging that their cuisine includes more than five thousand different dishes and more subtle culinary techniques than anywhere else in China. Many outsiders agree with them.
四川作為中國最大的省份之一，孕育出了全中國最辣最美味的菜肴。其實，除了“麻”、“辣”，由很多道菜肴組成的川菜是可以細分出各種不同風味滴~當地人甚至這樣自誇：川菜有超過5000道菜肴，烹飪技巧是所有菜係中最複雜最精妙的。其實，這樣的說法不隻是自誇，也是得到廣泛的認可哦~
Perhaps the best known dish is Mapo Doufu. It gained in popularity when a pock-marked woman who lived near the Wanfu Bridge opened and ran a restaurant there, circa the 19th century. She served many kinds of bean curd dishes but perhaps the one most liked whose fame spread to the rest of China, got the name of Pock-faced Lady Doufu, better known by its Chinese name of Mapo Doufu.
川菜中最家喻戶曉的要數麻婆豆腐了。它的淵源可以追溯到大約19世shi紀ji，那na時shi在zai成cheng都dou的de萬wan福fu橋qiao邊bian，有you一yi個ge臉lian上shang長chang著zhe麻ma子zi的de婆po婆po，開kai了le一yi家jia飯fan館guan。飯fan館guan裏li供gong應ying各ge種zhong用yong豆dou腐fu做zuo成cheng的de菜cai肴yao，其qi中zhong麻ma婆po豆dou腐fu是shi最zui受shou歡huan迎ying的de並bing且qie後hou來lai名ming揚yang全quan國guo，這zhe道dao菜cai得de名ming字zi就jiu是shi這zhe樣yang來lai的de~
Ingredients原料：
1 pound soft bean curd 1磅嫩豆腐
2 tablespoons corn oil 2大湯匙玉米油
1/4 pound beef (or pork), chopped 1/4磅牛肉（或豬肉），切碎
1 scallion, minced 1根蔥，切成碎末
1 clove garlic, peeled and minced 1瓣蒜，去皮，切成碎末
1 teaspoon chopped fresh ginger 1茶匙生薑，切碎
2 tablespoons chili paste with garlic 2大湯匙有蒜的辣椒醬
1 teaspoon black bean paste with chili 1茶匙辣豆豉
1/2 teaspoon salt 1/2茶匙鹽
1 tablespoon dark soy sauce or thick soy 1大湯匙濃醬油
1/2 teaspoon chili oil 1/2茶匙辣椒油
1 tablespoon cornstarch mixed with one tablespoon cold water 1大湯匙澱粉加1大湯匙水，拌勻
Preparation做法：
1. Cut bean curd into one-inch by half-inch by half-inch squares and put it in a large strainer.
將豆腐切成長2x1x1cm大小，放在一個較大的容器中
2. Boil two quarts of water and pour it over the bean curd.
用2誇脫開水將容器中的豆腐淹沒
3. Heat corn oil and fry the beef, scallion, garlic, and ginger fortwo minutes then add the bean curd and gently stir for one minute.
將油加熱，將牛肉、蔥、蒜、薑放入油鍋煎2分鍾，然後將豆腐倒入，輕輕攪拌1分鍾
4. Add chili paste and the black bean paste and stir gently then add all the rest of the ingredients and gently stir-fry for two minutes, then serve.
把辣椒醬、豆豉放入鍋中，輕輕攪拌，再將其餘作料全部倒入，輕攪2分鍾，出鍋~~
