Pock-Marked Mother Chen’s Beancurd

Ma po dou fu

Preparation info
  • Serves


    as a main course with rice and a vegetable dish
    • Difficulty


Appears in

By Christine McFadden

Published 2008

  • About

This recipe is from Fuchsia Dunlop, consultant to London’s Sichuan restaurant Bar Shu and author of the award-winning Sichuan Cookery. Spicy, aromatic and oily, this is one of the most famous Sichuan dishes and epitomizes Sichuan’s culinary culture.

The dish is named after the smallpox-scarred wife of a Qing Dy