The origins of Mapo Tofu can be traced back to the Qing Dynasty in Chengdu, the capital of Sichuan Province. According to local folklore, the dish was first created by an innkeeper’s wife who was known for her pockmarked face. In Mandarin, “ma” (麻) refers to pockmarks, and “po” (婆) means old woman or grandmother. She became affectionately known as “Mapo” by her patrons. Her restaurant was situated near the Wanfu Bridge, where workers and travelers frequently stopped to eat.

One day, a group of tired workers brought some tofu and beef to her inn, asking her to cook something hearty. With limited resources at hand, she stir-fried the tofu with minced beef, chili paste, and some Sichuan peppercorns. The result was a dish so flavorful and invigorating that it spread rapidly across Chengdu. Her little inn gained fame for this unique creation, which eventually became immortalized as “Mapo Tofu.”