Chin Kenichi Mabo Dofu Ten Kiba Ten

This is a representative dish of Sichuan cuisine that was first introduced to Japan by the late Chen Kenmin. About a hundred years ago, a woman named Chen in Chengdu, Sichuan Province, served a delicious dish of meat and tofu seasoned with doubanjiang to passersby, which quickly became a local specialty. It is said that the dish was named "Chen Mapo Tofu" because the old lady had a pockmarked face, referring to the "ma" (麻) in her name. The deliciousness of Chen Kenichi's Mapo Tofu is known for its spiciness...