川菜中的名品。主要原料由豆腐构成，其特色在于麻、辣、烫、 香、酥、嫩、鲜、活八字。相传麻婆豆腐始刨于清代，由四川成都万福桥边一家饭店店主陈富春之妻刘氏所刨制。刘氏面部有麻点，人称“陈麻婆”，她刨制的烧豆腐味道 最精，被人们称为“麻婆豆腐”。
Mapo Tofu (Sauteed Tofu in Hot and Spicy Sauce)
Mapo Tofu is the typical dish in Chuan Cuisine. Bean curd being the staple ingredients, its taste is fittingly described as numbing, chilli, hot, aromatic, flaky, fresh, tender and soft. It dated back to the Qing Dynasty (1644- 1911)_ The legend says that by the Wanfu Bridge of Chengdu. Sichuang, there was a restaurant. It was owned by Chen Fuchun, whose wife was a skilled cook. She was called Chen Mapo (Mrs. Chen with pocks) because of pocks in the face. She cooked the mosr tasty bean curb at the time, and people named the dish after her.