百味松如
1921—1993
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百味松如
1921—1993
Core example of Sichuan cuisine's standardization theory · Publicly demonstrated on camera at the 1992 "World Chefs" award ceremony · Signature dish
This tool is built from biographical material about Master Chen Songru · For educational reference only
Full disclosure: there is no historical record of Chen Songru's own words on this dish's flavor ratio. The four items below are a flavor-structure breakdown of the standard recipe from the manuscript The True Craft of China's Sichuan Cuisine Masters (see the "Manuscript Recipe" card below), based on its listed quantities — this is manuscript data, not Chen Songru's own account of the flavor balance.
⚠️ The gram amounts and breakdown above all come from the standard recipe in the manuscript The True Craft of China's Sichuan Cuisine Masters — a generic method as recorded in the manuscript, not Chen Songru's own exclusive insight or words on this dish's flavor ratio.
Mapo Tofu was the core example Chen Songru repeatedly cited when promoting his "standardization" theory in his later years. The biography's author relayed a recipe with figures close to gram-level precision — one of only two precise ratios found in the 02_research.md research report (the other being the "2 minutes 30 seconds" cooking-time standard for Kung Pao Chicken). A later-discovered manuscript, The True Craft of China's Sichuan Cuisine Masters, contains a separate, independent set of recipe data — see the "Manuscript Recipe" card below. Biographical retelling
The specific gram amounts from the biographical retelling (doubanjiang 30g, Sichuan pepper powder 5g, soy sauce 10ml, sugar 2g) have been merged into the table in the "Manuscript Recipe" card below, compared line by line against the manuscript recipe; they are not repeated as a separate list in this card.
⚠️ Important note: the gram amounts above are relayed by the biography's author, not an original recipe document or a direct quotation left by Chen Songru himself, and should not be read as figures he personally stated. This same set of data also appears in the "Standardization Example" section of the site's Craft & Legacy page.
At the 1992 "World Chefs" award ceremony, Chen Songru put on his ceremonial robe and demonstrated making Mapo Tofu on camera as a keepsake of the occasion. First-hand eyewitness account by disciple Liu Zihua
This event itself is corroborated by his disciple Liu Zihua's first-hand eyewitness account, confirming that Chen Songru chose Mapo Tofu to demonstrate at this public occasion. But the specific hand technique and heat-control rhythm of the demonstration are not detailed in this source — no further steps should be invented from it, nor should it be taken to prove this was his "signature dish" or that he "regularly chose" it for demonstrations.
Mapo Tofu also appeared on the menu Chen Songru's troupe brought for their 1987 performance tour in Singapore. This can only confirm the dish was included on that menu — it cannot support broader conclusions like "regularly chosen" or "signature dish." Biographical retelling
Beyond the biographical recipe above, the manuscript The True Craft of China's Sichuan Cuisine Masters also includes a formal recipe for Mapo Tofu in its "V. Dish Preparation" chapter. This is a separate, independent source, and its gram amounts differ from the biographical retelling above — for instance, doubanjiang is 50g here versus 30g in the biographical recipe. The two data sets come from different sources with different numbers; they are listed together in one table for line-by-line comparison, presented side by side as they are, without forcing them into a single "correct answer" or hiding either one. Manuscript record
| Category | Ingredient | Biographical Recipe | Manuscript Recipe | Notes |
|---|---|---|---|---|
| Main | White tofu | — | 500g | Not mentioned in the biographical recipe |
| Fillings | Beef | — | 150g | Not mentioned in the biographical recipe |
| Seasonings | Doubanjiang | 30g | 50g | The two sources give different numbers |
| Sichuan pepper powder | 5g | To taste (no gram amount given) | ||
| Soy sauce | 10ml | To taste (no gram amount given) | ||
| Sugar | 2g | — | Not listed in the manuscript | |
| Cooking oil | — | 150g | Not mentioned in the biographical recipe | |
| Garlic shoots | — | 50g | Not mentioned in the biographical recipe | |
| Chili powder | — | 15g | Not mentioned in the biographical recipe | |
| Fermented black beans, salt, cooking wine, MSG, minced ginger, water-starch slurry | — | Each to taste | The manuscript lists only the items, without specific gram amounts |
Core seasoning ratio visualization (manuscript recipe, using beef/cooking oil at 150g as the baseline):
Bar lengths are proportional to gram amounts and are for visual reference only; they represent a different data set from the 30g "biographical retelling" figures in the first card on this page, and are not converted or merged.
See the "Follow the Old Master" panel for the full preparation steps. The manuscript specifically notes: once the tofu comes to a boil in the pot, simmer it slowly over low heat so the flavor penetrates evenly inside and out; handle it gently throughout to keep the tofu cubes intact; and reduce the sauce until thick, to bring out the dish's hallmark heavy numbing heat and savory-salty character.
Source: recipe and method drawn from the "Mapo Tofu" entry in the "V. Dish Preparation" chapter of the manuscript The True Craft of China's Sichuan Cuisine Masters, condensed and retold rather than quoted verbatim.
The steps below combine two parts: manuscript standard method (documented technique steps from The True Craft of China's Sichuan Cuisine Masters) and narrative steps (inferred from Chen Songru's biographical account and traditional technique). The two are presented side by side and do not replace each other. Tap the circle on the right to check off each completed step.
Check your own version of this dish against the core points that are clearly documented in the historical record.
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