Comparing Mapo Tofu across three restaurants — an honest verdict

I ate Mapo Tofu at three different restaurants in the same week to compare. The results were illuminating. The use of oyster sauce varied significantly — only one got it right. The deeply savoury and sweet profile should be consistent but interpretation differs widely.

Chinese cuisine encompasses eight major regional schools with distinct ingredients and techniques. The best version came from a street stall in Chengdu, which felt authentic. Shaoxing rice wine was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Mapo Tofu is larger than you'd think.