The cuisine[烹饪]: Sichuan is one of the most influential[有影响力的] regional cuisines in today's China.
The dish: Mapo doufu is named after its creator, a freckle[雀斑]-face woman from Chengdu who lived during the Qing Dynasty. No Sichuan meal is complete without it. The tofu is tender, the minced[碎] beef crispy, the scallions[葱] fresh. The sauce hits its numb and spicy notes with aplomb.