"pockmarked face"

#13229582

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong prepares an iconic Sichuan dish, mapo tofu, in his Yin Ba 1986 restaurant. This classic dish, made with silky tofu, minced pork, and fermented bean paste, is elevated by Sichuan pepper, giving it the famous numbing effect, mala. Originating from a popular 19th-century recipe, the dish is named after a cook nicknamed ''Mapo,'' literally ''the old woman with a pockmarked face.'' The chef balances heat, fermentation, and finesse to preserve this cornerstone of Sichuan gastronomy with respect and precision.

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Commercial use is not permitted without prior authorization.
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#13229583

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong prepares an iconic Sichuan dish, mapo tofu, in his Yin Ba 1986 restaurant. This classic dish, made with silky tofu, minced pork, and fermented bean paste, is elevated by Sichuan pepper, giving it the famous numbing effect, mala. Originating from a popular 19th-century recipe, the dish is named after a cook nicknamed ''Mapo,'' literally ''the old woman with a pockmarked face.'' The chef balances heat, fermentation, and finesse to preserve this cornerstone of Sichuan gastronomy with respect and precision.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#13229584

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong prepares an iconic Sichuan dish, mapo tofu, in his Yin Ba 1986 restaurant. This classic dish, made with silky tofu, minced pork, and fermented bean paste, is elevated by Sichuan pepper, giving it the famous numbing effect, mala. Originating from a popular 19th-century recipe, the dish is named after a cook nicknamed ''Mapo,'' literally ''the old woman with a pockmarked face.'' The chef balances heat, fermentation, and finesse to preserve this cornerstone of Sichuan gastronomy with respect and precision.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#13229586

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong prepares an iconic Sichuan dish, mapo tofu, in his Yin Ba 1986 restaurant. This classic dish, made with silky tofu, minced pork, and fermented bean paste, is elevated by Sichuan pepper, giving it the famous numbing effect, mala. Originating from a popular 19th-century recipe, the dish is named after a cook nicknamed ''Mapo,'' literally ''the old woman with a pockmarked face.'' The chef balances heat, fermentation, and finesse to preserve this cornerstone of Sichuan gastronomy with respect and precision.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#13229587

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong prepares an iconic Sichuan dish, mapo tofu, in his Yin Ba 1986 restaurant. This classic dish, made with silky tofu, minced pork, and fermented bean paste, is elevated by Sichuan pepper, giving it the famous numbing effect, mala. Originating from a popular 19th-century recipe, the dish is named after a cook nicknamed ''Mapo,'' literally ''the old woman with a pockmarked face.'' The chef balances heat, fermentation, and finesse to preserve this cornerstone of Sichuan gastronomy with respect and precision.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.