A. 麻婆豆腐的由來
B. 用英語介紹一下麻婆豆腐的由來
Mapo doufu (Mapo tofu) is a popular Chinese dish from the Sichuan (Szechuan) province. It is a combination of tofu (bean curd) and minced meat, usually pork or beef, in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension. Variations with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus are not considered authentic recreations of the Sichuan classic.[who?] The name is often thought to mean "Pocked-Face Lady's Tofu," and is said to come from a (possibly fictional) food vendor by the name of Ma, who made and sold the dish. Another possible explanation stems from an alternate definition of 麻, meaning "numb": the Szechuan peppercorns used in the dish can slightly numb the diner's mouth. True Mapo doufu is powerfully spicy with both conventional "heat" spiciness and the characteristic "mala" (numbing spiciness) flavor of Sichuan (Szechuan) cuisine. The feel of the particular dish is often described by cooks using seven specific Chinese adjectives: 麻 (numbing), 辣 (spicy hot), 燙 (hot temperature), 鮮 (fresh), 嫩 (tender and soft), 香 (aromatic), and 酥 (flaky). These seven characteristics are considered to be the most defining of authentic Mapo doufu. The authentic form of the dish is increasingly easier to find outside China today, but usually in Sichuanese restaurants that do not adapt the dish for non-Sichuanese tastes. In the west, the dish is often alterated, with its spiciness severely toned down to widen its appeal[citation needed]. This happens even in Chinese restaurants, commonly those not specialising in Sichuan (Szechuan) cuisine. In American Chinese cuisine the dish is often made without meat to appeal to vegetarians, with very little spice, a thick sweet-and-sour sauce, and added vegetables, a stark contrast from the authentic. Vegetarians can often still enjoy the powerful taste of the authentic dish, however, as it can easily be made without meat at all (and simply just tofu) while not toning down the spices; this version is technically referred to as Mala doufu although this name is not always well-known.
C. 麻婆豆腐起源 英語翻譯，急求！！！
there are many explanations for the invention of ma po tofu, the most common one was in qing dynasy in the northern part of china, it was invented by a store keeper's wife, it was orgininally called grilled tofu, but the inventor has many pocks on her face so as the grilled tofu become more and more popular,people start to name this dish as pock tofu( like her signitured dish )-ma po tofu and till nowadays.
D. 求麻婆豆腐起源的英文翻譯，不用原文翻譯，盡量簡單清晰，包含重要信息即可！
The Story of Mapo Tofu from Chinadaily 9th March 2012
http://www.chinadaily.com.cn/life/2012-03/09/content_14800649.htm
Chen Mapo tofu (people used to call it Mapo Tofu) was created in 1862 in the Qing Dynasty(1644-1911). It was made in Chen Xing Sheng Restaurant near Wan Fu Bridge in the northernpart of Cheng (now the capital of Sichuan province).
After the restaurant owner Chen Chunfu died, his wife managed the restaurant. As there weremany pocks on her face, she was called Chen Mapo (woman with pocks on the face). At thattime, the Wan Fu Bridge was not long but very wide. Laborers always had a rest there. Porterscarrying oil for merchants often stayed at Chen Xing Sheng Restaurant. They would buy sometofu and beef at the restaurant and fetch a little oil from what they were carrying. Then theywould ask Chen Mapo to cook for them. In this way, they could save some money.
Graally, Chen Mapo developed a unique way of cooking tofu. The tofu she made lookedgood, smelled good and tasted good, so Chen Mapo became famous. Writers and poets oftengathered at the restaurant. Some people made fun of the pocks on Chen's face and called thetofu Chen Mapo tofu.
This story spread widely and became a legend. Therefore, the restaurant Chen Xing ShengRestaurant was also called Chen Mapo Tofu Restaurant. According to Cheng Records,Chen Mapo tofu was regarded as one of the most famous Cheng foods at the end of theQing Dynasty. Because of the continuous efforts of the descendants of Chen, Chen MapoSichuan Restaurant has enjoyed the fame for more than 140 years. It makes its name knownboth at home and abroad and wins praise from Chinese and foreign gourmands.
E. 麻婆豆腐的名稱的來歷
.來歷
傳說中的麻婆本姓陳，專門以做豆腐為生。清朝同治年間，成都萬福橋是商賈聚集之地，陳老太在此開了一家豆腐店，由於她點漿技巧過人，做出的豆腐又白又嫩，燒制的豆腐菜又特有風味，因此，生意越做越紅火。
不料這竟引起她對門一家豆腐店老闆娘的嫉妒。一天，一位過客提著兩斤剛剁好的牛肉末來陳老太店中落座，對門豆腐店的老闆娘仗著自己年輕又有幾分姿色便給這位客人暗送秋波，這位客人一時驚喜便忘了那包牛肉末徑自向她門走去，陳老太見此情景心中又氣又惱。這時又走進幾位客人，他們看餐桌上的牛肉末便說要吃牛肉炒豆腐，陳老太本不想用別人的牛肉末，但客人急需食用，也就把這牛肉末同豆腐一起做菜給客人吃了，沒想到這道菜又香又有味，吃的人越來越多，生意異常熱爆、絡繹不絕。
對門副食店的老闆娘見了又氣又眼紅，便在顧客面前說陳老太的壞話，罵她是醜八怪，是麻子。陳老太是個心懷大度的人，面對這一切，她不屑一顧，不露聲色，下氣力做自己的生意，後來，她乾脆在自家門頭上掛起一塊大招牌「陳麻婆豆腐」。後來這個店名聲愈來愈大，麻婆豆腐這道大眾的佳餚也就名揚四海了，使之成為膾炙人口的最著名的豆腐菜餚。
2。做法
製法
用嫩豆腐、牛肉末燒制而成。成菜色澤紅亮，豆腐嫩白，具有"麻、辣、鮮、燙、嫩、捆（指形整）、酥（指牛肉末）的特色。選石膏豆腐切四方丁放碗中，用開水泡去澀味。燒熱炒鍋下菜油，燒至六成熱，將剁細的牛肉末炒散，至色呈黃，加鹽、豆豉、辣椒粉、郫縣豆瓣再炒，加鮮肉湯，下豆腐，用中火燒至豆腐入味。再下青蒜苗節、醬油，略燒片刻即勾芡收汁，視汁濃亮油時盛碗內，撒花椒末即成。
製作時豆腐宜選用細嫩清香「石膏豆腐」，辣椒面以紅辣椒為最佳，牛肉以黃牛肉為最佳，製作麻婆豆腐有四字要訣：即「麻、辣、燙、捆（形整的意思）」。
3.目前成都還有一家麻婆豆腐店
http://..com/question/72010325.html?si=1
F. 麻婆豆腐翻譯
Mapo Tofu
Mapo doufu
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Mapo doufu
Chinese: 麻婆豆腐
[show]Transliterations
Mandarin
- Hanyu Pinyin: Mápó dòufu
Mapo doufu, or mapo tofu, is a popular Chinese dish from the Sichuan (Szechuan) province. It is a combination of tofu (bean curd) set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often topped with minced meat, usually pork or beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus, but these are rarely considered authentic Sichuanese. The name Mapo (麻婆) is thought to refer to a (possibly fictional) old pockmarked-face lady by the name of Chen, who invented and sold the dish. It is thus sometimes translated as "Pockmarked-Face Lady's Tofu". Another less widely accepted explanation stems from an alternate definition of 麻, meaning "numb": the Szechuan peppercorns used in the dish numb the diner's mouth.
True Mapo doufu is powerfully spicy with both conventional "heat" spiciness and the characteristic "mala" (numbing spiciness) flavor of Sichuan cuisine. The feel of the particular dish is often described by cooks using seven specific Chinese adjectives: 麻 (numbing), 辣 (spicy hot), 燙 (hot temperature), 鮮 (fresh), 嫩 (tender and soft), 香 (aromatic), and 酥 (flaky). These seven characteristics are considered to be the most defining of authentic Mapo doufu. The authentic form of the dish is increasingly easy to find outside China today, but usually only in Sichuanese restaurants that do not adapt the dish for non-Sichuanese tastes.[citation needed]
The most important and necessary ingredients in the dish that give it the distinctive flavour are chili broad bean paste from Sichuan's Pixian county (郫縣豆瓣醬), fermented black beans, chili oil, chili flakes of the heaven-facing pepper (朝天辣椒), Sichuan peppercorns, garlic, scallions, rice wine. Supplementary ingredients include water or stock, sugar (depending on the saltiness of the bean paste brand used), and starch (if it is desired to thicken the sauce).
In the west, the dish is often alterated, with its spiciness severely toned down to widen its appeal[citation needed]. This happens even in Chinese restaurants, commonly those not specialising in Sichuan (Szechuan) cuisine[citation needed]. In American Chinese cuisine the dish is often made without meat to appeal to vegetarians, with very little spice, a thick sweet-and-sour sauce, and added vegetables, a stark contrast from the authentic. Vegetarians can often still enjoy the powerful taste of the authentic dish, however, as it can easily be made without meat at all (and simply just tofu) while not toning down the spices; this version is technically referred to as Mala doufu although this name is not always well-known.
Contents [hide]
1 Story of Mapo tofu
1.1 Legend of the Pock-Marked Old Lady
1.2 Historical basis
2 Japan
3 Korea
4 External links
[edit] Story of Mapo tofu
Mapo tofu This section does not cite any references or sources. Please help improve this article by adding citations to reliable sources (ideally, using inline citations). Unsourced material may be challenged and removed. (July 2007)
[edit] Legend of the Pock-Marked Old Lady
Ma stands for "mazi" (Pinyin: mázi Traditional Chinese 麻子,) which means a person disfigured by pockmarks. Po (Chinese 婆) translates as "old woman". Hence, Ma Po is an old woman whose face was pockmarked. Legend says that the pock-marked old woman (má pó) was a widow who lived in the Chinese city of Cheng. Due to her condition, her home was placed on the outskirts of the city. By coincidence, it was near a road where traders often passed. Although the rich merchants could afford to stay within the numerous inns of the prosperous city while waiting for their goods to sell, poor farmers would stay in cheaper inns scattered along the sides of roads on the outskirts of the ancient city.
It is said that the first people who tasted the old woman's cooking were a farmer and his son who arrived late to the city ring a terrible rainstorm. They were forced to find shelter in the old woman's home having found that all of the inns were full.
Pleased with the company, the old woman prepared them a meal from her paltry larder, including the dish now known as Ma Po Dou fu. The dish was so delicious that soon each time the father and son passed the old woman's home, they would stay for a meal. In this way, the old woman's renown spread as others joined the father and son in visiting and staying at her home. These visitors would often bring the ingredients for her dish so as not to burden her larder.
As time passed, the dish evolved. However, the staple ingredients have always been: an ounce of ground pork or beef, a few ounces of tofu, and an ample amount of ground Sichuan pepper.
[edit] Historical basis
Whether or not the Pock-Marked Old Lady actually existed is open to debate. The story may have been derived from the fact that the same character is used for both "pockmark" and "numb". Aside from similarities in etymology, the story may be purely mythic/anecdotal.
Some cite the simplicity of the dish as supporting evidence for the story.
[edit] Japan
Although Chinese in origin, Mapo Dofu is a popular meal in Japan. It is typically made using sauce packets and adding ground pork and tofu. Compared to the Chinese version it is sweeter and milder in taste.
[edit] Korea
In Korea, Mapo Doufu is called Mapa Dubu (마파두부) and is often served with fried rice.
G. 麻婆豆腐的由來和典故
麻婆豆腐的起源
始創於清朝同治元年(1862年)，在成都萬福橋邊，有一家原名「陳興盛飯鋪」的店面。店主陳春富(陳森富)早歿，小飯店便由老闆娘經營，女老闆面上微麻，人稱「陳麻婆」。當年的萬福橋是一道橫跨府河，常有苦力之人在此歇腳、打尖。光顧飯鋪的主要是挑油的腳夫。陳氏對烹制豆腐有一套獨特的烹飪技巧，烹制出的豆腐色香味俱全，不同凡響，深得人們喜愛，她創制的燒豆腐，則被稱為「陳麻婆豆腐」，其飲食小店後來也以「陳麻婆豆腐店」為名。
麻婆豆腐的起源
早期的麻婆豆腐，用料是菜油和黃牛肉。烹飪手法是先在鍋中將一大勺菜油煎熟，然後放一大把辣椒末，接著下牛肉，煮到干酥爛時再下豆豉。之後放入豆腐，稍微加水並鏟幾下調勻，蓋上鍋蓋用小火將湯汁收干，起鍋前再灑上花椒末。
二十世紀六十年代，製作麻婆豆腐時，油必用花生油，肉則不拘牛豬。肉炒熟後，加入豆瓣醬、豆豉、紅椒粉、醬油、鹽、糖，爆香後再加入豆腐片、高湯，滾煮後加入蔥、姜、蒜，以水調太白粉勾芡，起鍋前加花椒粉和麻油。作料與程序已有些變化，口味強調麻、辣、燙、咸。
H. 怎樣用英語介紹麻婆豆腐謝謝！急！
http://..com/question/35276718.html?si=4
看看這個你就什麼都明白了 你設置的字數限制 我打不出來那麼多
I. 求麻婆豆腐英文介紹
Instructions
1. Pour enough warm water over the mushrooms in a small bowl to cover them completely. Soak until softened, about 20 minutes. Drain. Discard the stem and chop the caps coarsely.
2. Marinate the pork: Stir the ground pork, soy sauce and cornstarch together until evenly distributed.
3. Prepare the sauce: Stir the water, soy sauce and sesame oil together in a small bowl.
4. Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the garlic and stir-fry until fragrant about 20 seconds. Add the pork, hot bean paste and peppercorns and stir-fry until the pork is crumbly, 2 to 3 minutes.
5. Pour the sauce into the wok, then stir in the water chestnuts and green onions. Slide the tofu into the wok, and stir gently to coat the tofu with the sauce and heat through, 2-4 minutes.
6. Pour in the dissolved cornstarch and cook gently, stirring, until the sauce thickens, about 1 minute. Spoon the tofu and sauce onto a serving platter and serve hot.