麻婆豆腐翻译
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发布时间：2022-04-26 09:22
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Mapo doufu
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Mapo doufu
Chinese: 麻婆豆腐
[show]Transliterations
Mandarin
- Hanyu Pinyin: Mápó dòufu
Mapo doufu, or mapo tofu, is a popular Chinese dish from the Sichuan (Szechuan) province. It is a combination of tofu (bean curd) set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often topped with minced meat, usually pork or beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus, but these are rarely considered authentic Sichuanese. The name Mapo (麻婆) is thought to refer to a (possibly fictional) old pockmarked-face lady by the name of Chen, who invented and sold the dish. It is thus sometimes translated as "Pockmarked-Face Lady's Tofu". Another less widely accepted explanation stems from an alternate definition of 麻, meaning "numb": the Szechuan peppercorns used in the dish numb the diner's mouth.
True Mapo doufu is powerfully spicy with both conventional "heat" spiciness and the characteristic "mala" (numbing spiciness) flavor of Sichuan cuisine. The feel of the particular dish is often described by cooks using seven specific Chinese adjectives: 麻 (numbing), 辣 (spicy hot), 烫 (hot temperature), 鲜 (fresh), 嫩 (tender and soft), 香 (aromatic), and 酥 (flaky). These seven characteristics are considered to be the most defining of authentic Mapo doufu. The authentic form of the dish is increasingly easy to find outside China today, but usually only in Sichuanese restaurants that do not adapt the dish for non-Sichuanese tastes.[citation needed]
The most important and necessary ingredients in the dish that give it the distinctive flavour are chili broad bean paste from Sichuan's Pixian county (郫县豆瓣酱), fermented black beans, chili oil, chili flakes of the heaven-facing pepper (朝天辣椒), Sichuan peppercorns, garlic, scallions, rice wine. Supplementary ingredients include water or stock, sugar (depending on the saltiness of the bean paste brand used), and starch (if it is desired to thicken the sauce).
In the west, the dish is often alterated, with its spiciness severely toned down to widen its appeal[citation needed]. This happens even in Chinese restaurants, commonly those not specialising in Sichuan (Szechuan) cuisine[citation needed]. In American Chinese cuisine the dish is often made without meat to appeal to vegetarians, with very little spice, a thick sweet-and-sour sauce, and added vegetables, a stark contrast from the authentic. Vegetarians can often still enjoy the powerful taste of the authentic dish, however, as it can easily be made without meat at all (and simply just tofu) while not toning down the spices; this version is technically referred to as Mala doufu although this name is not always well-known.
Contents [hide]
1 Story of Mapo tofu
1.1 Legend of the Pock-Marked Old Lady
1.2 Historical basis
2 Japan
3 Korea
4 External links
[edit] Story of Mapo tofu
Mapo tofu This section does not cite any references or sources. Please help improve this article by adding citations to reliable sources (ideally, using inline citations). Unsourced material may be challenged and removed. (July 2007)
[edit] Legend of the Pock-Marked Old Lady
Ma stands for "mazi" (Pinyin: mázi Traditional Chinese 麻子,) which means a person disfigured by pockmarks. Po (Chinese 婆) translates as "old woman". Hence, Ma Po is an old woman whose face was pockmarked. Legend says that the pock-marked old woman (má pó) was a widow who lived in the Chinese city of Cheng. Due to her condition, her home was placed on the outskirts of the city. By coincidence, it was near a road where traders often passed. Although the rich merchants could afford to stay within the numerous inns of the prosperous city while waiting for their goods to sell, poor farmers would stay in cheaper inns scattered along the sides of roads on the outskirts of the ancient city.
It is said that the first people who tasted the old woman's cooking were a farmer and his son who arrived late to the city ring a terrible rainstorm. They were forced to find shelter in the old woman's home having found that all of the inns were full.
Pleased with the company, the old woman prepared them a meal from her paltry larder, including the dish now known as Ma Po Dou fu. The dish was so delicious that soon each time the father and son passed the old woman's home, they would stay for a meal. In this way, the old woman's renown spread as others joined the father and son in visiting and staying at her home. These visitors would often bring the ingredients for her dish so as not to burden her larder.
As time passed, the dish evolved. However, the staple ingredients have always been: an ounce of ground pork or beef, a few ounces of tofu, and an ample amount of ground Sichuan pepper.
[edit] Historical basis
Whether or not the Pock-Marked Old Lady actually existed is open to debate. The story may have been derived from the fact that the same character is used for both "pockmark" and "numb". Aside from similarities in etymology, the story may be purely mythic/anecdotal.
Some cite the simplicity of the dish as supporting evidence for the story.
[edit] Japan
Although Chinese in origin, Mapo Dofu is a popular meal in Japan. It is typically made using sauce packets and adding ground pork and tofu. Compared to the Chinese version it is sweeter and milder in taste.
[edit] Korea
In Korea, Mapo Doufu is called Mapa Dubu (마파두부) and is often served with fried rice.
热心网友
时间：2022-06-26 16:12
热心网友
时间：2022-06-26 16:13
Ma-po tofu
