Last time, Chef Tamura of Cihua introduced us to the 300-year-old traditional dish "Wensi Tofu." Now he shows us how to make his specialty, mapo tofu! This article is packed with trivia, including the definition of mapo tofu and cooking techniques unique to mapo tofu, which he learned in China, so we'll keep you up to date with the content until the very end! ☆ Specialty Dissection Book vol.4 [Part 1] • It's not just about hearty dishes! A tofu dish that showcases the transcendent knife skills of Chinese cuisine... A cooking channel run by Ryori Oukoku where you can learn the knowledge and tips for making delicious food from professional chefs. ★Chapters0:00 Opening1:36 Introduction of ingredients4:10 Preparation5:53 Heating the wok9:48 The only cooking technique unique to mapo tofu13:02 Cooking all at once over high heat13:50 Plating14:25 Finished tasting15:59 Preview of the talkStore information■Amounts★Mapo tofu80g minced pork1 block (300g)silken tofu2 tablespoonsminced green onion2 tablespoonsminced garlic <Condiments>1 teaspoon doubanjiang2 tablespoonsdouchi 1 tablespoonShaoxing wine1-1/2 tablespoonssoy sauce120ccwater 2 tablespoons of water-dissolved potato starch 2 tablespoons of red oil A little Sichuan peppercorns ■Recommended videos for those who watched this video★Recommended videos on the channel・Uncover the secret behind the deliciousness of Chef Hidaka Yoshimi's Acqua Pazza! •A thorough analysis of the specialties of top chefs! The deliciousness of Chef Hidaka Yoshimi's Acqua Pazza... ・Digging deeper into the story behind its creation! ~This is how Chef Hidaka Yoshimi's speciality was born~ •Digging deeper into the story behind its creation! ~This is how Chef Hidaka Yoshimi's speciality was born... ・"Hey, are you okay?" What is the secret behind this unconventional way of making dashi! ? [The Essence of Japanese Cuisine] Speciality Dissection Book Part 2 • "Hey, are you okay?" What is the secret behind this unconventional way of making dashi! ? [The Essence of Japanese Cuisine... ・[Deliciousness that is not delicious] What is the feeling of a drained dashi? The ultimate dashi stock as envisioned by Tenoshima owner Hayashi Ryohei • [Untasty deliciousness] What is a dry dashi stock? Tenoshima owner Hayashi Ryohei's thoughts on... ・Tempura basics: How to make the batter • [Tempura Kondo style] A dish is created with a formula and an answer The basics of tempura [Making the batter... ・How to fry vegetable tempura • [Overturning your image of tempura!?] We'll reveal the secret to a frying method that brings out the best in the ingredients ... ・How to fry fish tempura • Straight from the tempura pioneer! How to fry the classic Edomae tempura dish, "Fillace" Tempura... ◇Jika https://www.itsuka8.com/ 2-14-15 Minamiaoyama, Minato-ku, Tokyo AOYAMA FUSION Bldg. 2nd floor, 9 minutes on foot from Aoyama-itchome station, 5 minutes on foot from Gaienmae station ↓Google Map↓ https://maps.app.goo.gl/9gR49x2qUrQgV... Lunch 12:00-15:00 (LO 13:00) Dinner 18:00-22:30 (LO 20:00) ◇Cooking Kingdom website https://cuisine-kingdom.com/ ◇Cooking Kingdom Cooking Studio FOOVER (Cooking studio directly managed by Cooking Kingdom in Umeda, Osaka) https://foover.jp/ ◇Click here to apply for a "Cooking Kingdom Annual Subscription" (¥6,800 per year) https://ckingdom.base.shop/items/7307... ★For business or interview requests, please contact us at [email protected] ■Instagram Cuisine Kingdom / cuisinekingdom Cuisine Kingdom Cooking Studio FOOVER / gourmetstudio.foover ■Facebook Cuisine Kingdom / cuisinekingdom Cuisine Kingdom Cooking Studio FOOVER / fooverofficial #ChineseCuisine #TokyoGourmet #Speciality