Mapo Tofu, this dish has spread far beyond Huaxia to almost every corner of the world, but truly capturing its essence and flavor is a rare feat.
Even in Sichuan Province, the birthplace of the dish, only a few restaurants can offer an authentic taste.
Ordinary little eateries or some takeouts can barely infuse the tofu with flavor.
And now with all these instant meals everywhere, even a simple Mapo Tofu is hard to come by!
Wang Fan has already started his preparations.
The tofu is homemade, as white and tender as mutton fat jade, flawless. When placed on the cutting board, its surface even forms ripples.
Wang Fan has changed into a pure white chef's uniform. His broad shoulders make any outfit look good, but that's not the point. The point is the snowy white color.
The kitchen is a place where clothes easily get dirty; in many places, the kitchen itself is particularly dirty.
Such bright white clothes would soon turn beige, or even ginger yellow, dark yellow, and black.
