Sichuan Mapo Tofu, plus a (hopefully educational) look at the CIA Textbook's version (麻婆豆腐)

Editor's note

Compares authentic Sichuan mapo tofu with the CIA Culinary textbook's version, examining differences in technique and ingredients like Sichuan peppercorn. A useful reference for understanding how classical Western culinary education adapts Chinese cooking, with practical applications for menu development.