Chen Mapo Tofu dates to 1862 and is associated with the origin of mapo tofu and Sichuan intangible heritage recognition. Its defining order is the classic beef version, emphasizing heat, numbing pepper, tenderness and aroma rather than luxury additions.
Choosing a branch
- Luomashi main branch
- Xiyulong Street, Qingyang. We recommend this original branch; arrive before 11:30 on a working day.
- Qinghua Road flagship
- 10 Qinghua Road, near Qingyang Palace and Du Fu Thatched Cottage. We highlight its traditional setting and Michelin recognition.
- Wenshu Monastery branch
- On Jinma Street near Wenshu Monastery, convenient for combining the temple visit with a meal.
The signature order
- Classic mapo tofu
- Choose the classic beef version: tender tofu, red oil and Hanyuan pepper, best with plain steamed rice.
- Mapo tofu with pork brain
- A richer variation pairing soft pork brain with tofu in the same spicy seasoning.
- Kung pao chicken and fuqi feipian
- Kung pao chicken combines tender chicken with crisp peanuts in a sweet-sour, mildly spicy sauce. Fuqi feipian features large, firm yet springy beef slices coated in fragrant, numbing chilli oil, making a stimulating cold starter.
- Dan dan noodles
- Springy alkaline noodles with minced pork and seasonings, recommended as a final staple.
Timing and spice
- Queues
- Waits can exceed an hour at weekend and holiday peaks. Check online queueing or arrive at opening.
- Classic before creative
- Distinguish the classic from versions with crab roe, prawns or other additions. Start with the classic to experience the defining flavour.
- Drinks and portions
- Chilled Weiyi soy milk or eagle tea can soften the heat. With rice and another dish, two diners can avoid over-ordering.