A. 麻婆豆腐的由来
B. 用英语介绍一下麻婆豆腐的由来
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), 烫 (hot temperature), 鲜 (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 英语翻译，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译，不用原文翻译，尽量简单清晰，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. 麻婆豆腐的名称的来历
.来历
传说中的麻婆本姓陈，专门以做豆腐为生。清朝同治年间，成都万福桥是商贾聚集之地，陈老太在此开了一家豆腐店，由于她点浆技巧过人，做出的豆腐又白又嫩，烧制的豆腐菜又特有风味，因此，生意越做越红火。
不料这竟引起她对门一家豆腐店老板娘的嫉妒。一天，一位过客提着两斤刚剁好的牛肉末来陈老太店中落座，对门豆腐店的老板娘仗着自己年轻又有几分姿色便给这位客人暗送秋波，这位客人一时惊喜便忘了那包牛肉末径自向她门走去，陈老太见此情景心中又气又恼。这时又走进几位客人，他们看餐桌上的牛肉末便说要吃牛肉炒豆腐，陈老太本不想用别人的牛肉末，但客人急需食用，也就把这牛肉末同豆腐一起做菜给客人吃了，没想到这道菜又香又有味，吃的人越来越多，生意异常热爆、络绎不绝。
对门副食店的老板娘见了又气又眼红，便在顾客面前说陈老太的坏话，骂她是丑八怪，是麻子。陈老太是个心怀大度的人，面对这一切，她不屑一顾，不露声色，下气力做自己的生意，后来，她干脆在自家门头上挂起一块大招牌“陈麻婆豆腐”。后来这个店名声愈来愈大，麻婆豆腐这道大众的佳肴也就名扬四海了，使之成为脍炙人口的最著名的豆腐菜肴。
2。做法
制法
用嫩豆腐、牛肉末烧制而成。成菜色泽红亮，豆腐嫩白，具有"麻、辣、鲜、烫、嫩、捆（指形整）、酥（指牛肉末）的特色。选石膏豆腐切四方丁放碗中，用开水泡去涩味。烧热炒锅下菜油，烧至六成热，将剁细的牛肉末炒散，至色呈黄，加盐、豆豉、辣椒粉、郫县豆瓣再炒，加鲜肉汤，下豆腐，用中火烧至豆腐入味。再下青蒜苗节、酱油，略烧片刻即勾芡收汁，视汁浓亮油时盛碗内，撒花椒末即成。
制作时豆腐宜选用细嫩清香“石膏豆腐”，辣椒面以红辣椒为最佳，牛肉以黄牛肉为最佳，制作麻婆豆腐有四字要诀：即“麻、辣、烫、捆（形整的意思）”。
3.目前成都还有一家麻婆豆腐店
http://..com/question/72010325.html?si=1
F. 麻婆豆腐翻译
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), 烫 (hot temperature), 鲜 (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 (郫县豆瓣酱), 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. 麻婆豆腐的由来和典故
麻婆豆腐的起源
始创于清朝同治元年(1862年)，在成都万福桥边，有一家原名“陈兴盛饭铺”的店面。店主陈春富(陈森富)早殁，小饭店便由老板娘经营，女老板面上微麻，人称“陈麻婆”。当年的万福桥是一道横跨府河，常有苦力之人在此歇脚、打尖。光顾饭铺的主要是挑油的脚夫。陈氏对烹制豆腐有一套独特的烹饪技巧，烹制出的豆腐色香味俱全，不同凡响，深得人们喜爱，她创制的烧豆腐，则被称为“陈麻婆豆腐”，其饮食小店后来也以“陈麻婆豆腐店”为名。
麻婆豆腐的起源
早期的麻婆豆腐，用料是菜油和黄牛肉。烹饪手法是先在锅中将一大勺菜油煎熟，然后放一大把辣椒末，接着下牛肉，煮到干酥烂时再下豆豉。之后放入豆腐，稍微加水并铲几下调匀，盖上锅盖用小火将汤汁收干，起锅前再洒上花椒末。
二十世纪六十年代，制作麻婆豆腐时，油必用花生油，肉则不拘牛猪。肉炒熟后，加入豆瓣酱、豆豉、红椒粉、酱油、盐、糖，爆香后再加入豆腐片、高汤，滚煮后加入葱、姜、蒜，以水调太白粉勾芡，起锅前加花椒粉和麻油。作料与程序已有些变化，口味强调麻、辣、烫、咸。
H. 怎样用英语介绍麻婆豆腐谢谢！急！
http://..com/question/35276718.html?si=4
看看这个你就什么都明白了 你设置的字数限制 我打不出来那么多
I. 求麻婆豆腐英文介绍
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.