在著有《川菜烹饪》(Sichuan Cookery)(在美国出版时的书名为《天府之国》一书的英国美食作家扶霞看来,麻婆豆腐大胆而浓厚的风味、嫩滑而绵软的口感,是成都这个城市的两面性在美食上的充分体现。扶霞说,成都是一个充满活力的城市,而那里的居民却有着悠然自得的生活态度。
THE HISTORY
历史
Mapo dofu -- which means 'pockmarked old lady's bean curd' or, more politely, 'pockmarkedmother's bean curd' (ma means pockmarked and po means mother or lady) -- is named for itsinventor, a woman named Chen who, in late 19th-century Chengdu, ran a food shop calledWanfu Qiao (Wanfu Bridge) with her husband. The restaurant's existence, Ms. Dunlop notes, issubstantiated by its mention in 'Chengdu Tonglan: A General View of Chengdu,' a guide to thecity's famous eateries and street snacks published in 1909.
麻婆豆腐,字面上的意思是“满脸长着麻子的老太婆的豆腐,或者客气点说,“脸上长有麻子的老妈妈的豆腐(麻的意思是麻子,婆的意思是妈妈或婆婆)。麻婆豆腐由19世纪末成都市万福桥边一家小吃店的陈姓老板娘所创。扶霞指出,1909年出版的介绍成都著名饭店和小吃的手册《成都通览》('Chengdu Tonglan: AGeneral View of Chengdu')中即记载了这家小吃店,证实确有其事。
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