Sichuan province: mapo doufu
四川?。郝槠哦垢?/p>
The cuisine: Sichuan is one of the most influential regional cuisines in today's China.
烹飪風(fēng)格：現(xiàn)如今，川菜是中國(guó)最具有影響力的地方菜色之一。
The dish: Mapo doufu is named after its creator, a freckle-face woman from Chengdu who lived during the Qing Dynasty. No Sichuan meal is complete without it. The tofu is tender, the minced beef crispy, the scallions fresh. The sauce hits its numb and spicy notes with aplomb.
菜肴：麻婆豆腐是由這道菜的發(fā)起人——一個(gè)滿臉雀斑的女人而命名的。她來(lái)自成都，居住在清朝時(shí)期。沒(méi)有麻婆豆腐川菜就不完整。嫩豆腐，碎牛肉和鮮蔥是這道菜的主要材料。其調(diào)料巧妙地實(shí)現(xiàn)了“麻”和“辣”的平衡。
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