Mural guide
Three blue-and-white plates hold mapo tofu glistening with red oil, twice-cooked pork, and kung pao chicken with peanuts and dried chilies, a wooden spoon lifts some tofu, and a small dish holds dried chilies and Sichuan pepper.
The regional cooking of Sichuan and Chongqing, known for its wide range of flavour types.
The Chengdu Tonglan records "Chen Mapo's tofu", but the name Mapo Tofu itself does not appear in the book.
The Chengdu Tonglan by Fu Chongju (1909) lists "Chen Mapo's tofu" in its section on the well-known food shops of Chengdu. The book names the tofu sold by that shop and does not use the dish name Mapo Tofu.