麻婆豆腐介紹：
麻婆豆腐始創於清朝同治元年（1862年），在成都萬福橋邊，有壹家原名“陳興盛飯鋪”的店面。
店主陳春富（陳森富）早歿，小飯店便由老板娘經營，女老板面上微麻，人稱"陳麻婆"。
當年的萬福橋是壹道橫跨府河，常有苦力之人在此歇腳、打尖。光顧飯鋪的主要是挑油的腳夫。陳氏對烹制豆腐有壹套獨特的烹飪技巧，烹制出的豆腐色香味俱全，不同凡響，深得人們喜愛，她創制的燒豆腐，則被稱為“陳麻婆豆腐”，其飲食小店後來也以“陳麻婆豆腐店”為名。
《錦城竹枝詞》、《芙蓉話舊錄》等書對陳麻婆創制麻婆豆腐的歷史均有記述。《錦城竹枝詞》雲：“麻婆陳氏尚傳名，豆腐烘來味最精，萬福橋邊簾影動，合沽春酒醉先生”。《成都通覽》記載陳麻婆豆腐在清朝末年便被例為成都著名食品。
英語對照：
Mapo tofu was founded in 1862, the first year of Tongzhi in Qing Dynasty.?
There is a shop named Chen Xingsheng Restaurant near Wanfu Bridge in Chengdu.
Shopkeeper Chen Chunfu (Chen Senfu) died early. The small restaurant was managed by the landlady. The landlady's face was slightly numb.?
She was known as "Chen Mafu".?
The Wanfu Bridge was a bridge across the Fuhe River, where hard-working people often rested and pointed their feet.?
The main visitors to the restaurant are footmen who pick up oil.?Chen Shi has a unique cooking skill for cooking tofu.?
The tofu produced by Chen Shi is full of color, fragrance and distinctive flavor. It is very popular among people.?
The tofu made by Chen Shi is called "Chen Mapo tofu", and its catering shop later named "Chen Mapo tofu shop".
"Jincheng Zhuzhi Ci" and "Old Records of Furong Dialect" all describe the history of Chen Mapo's creation of Mapo tofu.?
"Jincheng Bamboo Branch Ci"?
cloud: "Ma Po Chen's still famous, tofu baked the most delicious, Wanfu Bridge curtain shadow movement, Mr. Heguchun drunk.?"
Chengdu General Survey" records that Chen Mapo's tofu was a famous food in Chengdu in the late Qing Dynasty.
擴展資料
麻婆豆腐的來歷：
麻婆豆腐起源於清晚期，成都萬福橋邊壹陳姓餐館，其老板娘滿臉麻子。大家都叫陳麻婆。同治(1862)年，壹天來餐館吃飯的腳夫，碼頭工，過路的，走了壹拔又壹拔，壹直忙到晚上快打烊關門。
又來壹批船夫要吃飯，叫弄些下飯的，便宜的，熱乎點的。陳麻婆壹看廚房只剩下些豆腐，碎牛肉(邊角)，蔥等。於是就炒些豆瓣醬，姜，蒜，海椒面等調料，加高湯，下豆腐，牛肉碎燒制。裝盆後上面撒了許多海椒面，蔥花。最後澆上熱油，撒上花椒面。結果上桌後。只見這些人連吃幾碗飯，直呼很好吃，很下飯。
從此之後，陳麻婆就用此法做豆腐，不斷改良。經客人壹傳十，十傳百，就成了小店的招牌菜。後來客人直呼招牌菜“陳麻婆豆腐”。後人簡稱…麻婆豆腐。
麻婆豆腐的菜品特色：
麻婆豆腐的特色在於麻、辣、燙、香、酥、嫩、鮮、活八字，也稱之為八字箴言。
麻：指豆腐在起鍋時，要灑上適量的花椒末。花椒最好用漢源貢椒，麻味純正，沁人心脾。 如若別地花椒，麻味卡喉，令人氣緊。
辣： 選用龍潭寺大紅袍油椒制作豆瓣，剁細煉熟，加以少量熟油、海椒烹膾豆腐，又辣又香?[5]?。
燙：豆腐的特質保持了整道菜出鍋後的溫度，不容易冷卻。每下壹次筷子，吃到的都是剛出爐的味道。
香：起鍋立即上桌，聞不到制豆腐的石膏味，可冷浸豆腐的水銹味，也沒有各色佐料原有的難聞氣味，只有勾起食欲的香味。
酥： 煉好的肉餡子，色澤金黃，紅酥不板，壹顆顆，壹粒粒，入口就酥，沾牙就化。
嫩：豆腐下鍋，煎氽得法，色白如玉，有楞有角，壹撚即碎，故多用小勺舀食。
鮮： 麻婆豆腐的原料，俱皆新鮮，鮮嫩翠綠，紅白相宜，色味俱鮮，無可挑剔。
活：指麻婆豆腐店的壹項絕技：豆腐上桌，寸把長的蒜苗，在碗內根根直立，翠綠湛蘭，油澤甚艷，仿佛剛從畦地采摘切碎，活靈活現，但夾之入口，俱皆熟透，毫無生澀味道
百度百科-麻婆豆腐