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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":499,"pronunciation":523,"substitutions":524,"slug":537,"title":538,"shortTitle":539,"nativeName":540,"romanized":541,"countrySlug":542,"region":543,"baseServings":544,"prepMinutes":545,"cookMinutes":545,"difficulty":546,"course":547,"diet":549,"mainIngredients":552,"images":553,"keywords":563,"publishedAt":570,"updatedAt":570,"authorSlug":571,"summary":572,"localeSlug":537,"alternates":573},[394,397,400,403,406],{"answer":395,"question":396},"Mapo (麻婆) means \"pockmarked old woman.\" The dish is named for its inventor, a woman surnamed Chen who ran a small restaurant in Chengdu in the late 1800s and had a pockmarked face. Her tofu became so famous that the nickname turned into a brand — a restaurant called Chen Mapo Doufu still operates in Chengdu.","What does \"mapo\" mean in mapo tofu?",{"answer":398,"question":399},"Solidly spicy but not punishing — the heat comes from fermented chili-bean paste, which is deeper and rounder than raw chili heat, plus the numbing tingle of Sichuan peppercorn, which is an aroma and sensation rather than fire. You control the level entirely through the amount of doubanjiang and peppercorn, and served over rice it mellows further.","How spicy is mapo tofu really?",{"answer":401,"question":402},"Doubanjiang is a Sichuan paste of fermented broad beans, chilies and salt, aged until brick-red and deeply savory — it is the backbone of mapo tofu and much of Sichuan cooking. Any Chinese grocery stocks it (look for \"Pixian\" or \"Pidu\" on the label for the best kind), and it is widely available online. Refrigerated, a jar keeps about a year.","What is doubanjiang and where do I buy it?",{"answer":404,"question":405},"Soft or medium-firm block tofu is ideal: tender enough to be silky in the sauce, sturdy enough to survive simmering in cubes. Silken tofu is traditional in some Chengdu kitchens but falls apart easily for beginners, and extra-firm tofu stays rubbery and never absorbs the sauce. A brief salted blanch keeps whichever you use intact.","Which tofu should I use for mapo tofu?",{"answer":407,"question":408},"Yes, and it works unusually well, because the deep savoriness of mapo tofu comes mostly from the fermented doubanjiang rather than the meat. Replace the pork with finely chopped shiitake mushrooms fried until well browned, use vegetable stock, and confirm your chili-bean paste contains no meat — most brands are naturally vegan.","Can I make mapo tofu vegetarian?",[410,411,412,413,414,415],"Buy doubanjiang labeled Pixian (or Pidu) if you can — it is darker, deeper and less purely salty than generic chili-bean sauces. It keeps for a year refrigerated, so the jar is a good investment.","Chop the doubanjiang finely before frying; the paste often contains whole bean and chili pieces that season unevenly if left coarse.","Fry the doubanjiang in the oil until the oil itself turns red and the paste smells toasty — this step, not the simmer, creates the color and depth of the sauce.","Use soft or medium-firm tofu, not silken (it disintegrates) and not extra-firm (it stays bouncy and bland). Slide it into the sauce and nudge it with the back of the spatula rather than stirring.","Toast the Sichuan peppercorns in a dry pan until fragrant before grinding, and add them at the end — long cooking dulls the numbing aroma to dust.","Add the cornstarch slurry in two or three additions. Tofu keeps releasing water, and it is far easier to thicken a loose sauce than to rescue glue.","🌶","Mapo tofu is cubes of soft tofu simmered in a fiery, glossy, brick-red sauce built on doubanjiang — Sichuan's fermented chili-bean paste — with a scatter of ground pork and a final dusting of toasted, ground Sichuan peppercorn. The flavor is málà, \"numbing-hot\": deep fermented savoriness and chili heat from the paste, and a citrusy, lip-buzzing tingle from the peppercorns that makes you reach for more rice rather than water. It sounds like restaurant food but is genuinely a twenty-five-minute home dish; the only real work is finding two Sichuan pantry staples, and this recipe tells you honestly what happens if you cannot.","Mapo tofu is one of the few great dishes with a documented birthplace. It comes from Chengdu, the capital of Sichuan, where in the late Qing era — the second half of the nineteenth century — a small restaurant near the Wanfu bridge served braised tofu to porters and laborers passing through. The proprietress, surnamed Chen, had a pockmarked face, and the dish that made her famous took her nickname: mapo doufu, \"pockmarked grandmother's tofu.\" The name sounds unkind to modern ears, but in Chengdu it became a badge of honor — the restaurant took the name Chen Mapo Doufu, and a restaurant trading under that name operates in the city to this day.\n\nThe dish is a compact lesson in the Sichuan pantry. Doubanjiang, a paste of fermented broad beans and chilies aged in earthenware vats — the best of it from the town of Pidu (Pixian) — supplies heat, salt and a deep, almost meaty fermented backbone; Sichuan cooks call it the soul of their cuisine. Sichuan peppercorn, the dried husk of the prickly ash berry, adds no real heat at all but a distinctive citrus aroma and a gentle numbing buzz on the lips. Together they produce málà, the numbing-hot sensation that defines Chengdu food. Ground meat — traditionally beef in older Chengdu accounts, ground pork in most kitchens today — is a seasoning rather than a main event: a modest scatter of crisp, savory bits, not a meat sauce.\n\nMapo tofu traveled well. It spread across China with Sichuan restaurants, and in Japan a milder, sweeter adaptation called mabo dofu became such a weeknight fixture that it is sold as an instant sauce in every supermarket. But its heart is unchanged: cheap tofu, a fierce pantry, and rice — food invented for working people, which is exactly why it still tastes like it belongs on a kitchen table.","Keeps 3 days refrigerated in a sealed container; the flavor deepens overnight and many people prefer it on day two. Reheat gently in a pan with a splash of water, nudging rather than stirring so the tofu stays whole. Freezing is not recommended — tofu turns spongy once frozen and thawed.",[421,422,423,424],"Built on real doubanjiang and Sichuan peppercorn — the two ingredients that actually make the dish, with honest substitutes if you lack them.","The tofu is salted and blanched first, an old Sichuan step that seasons it and keeps the cubes intact through simmering.","The pork is fried until genuinely crisp, so it seasons the sauce instead of sitting in it as gray mince.","Twenty-five minutes end to end, and every step has a visual cue instead of blind timing.",[426,427,428],"Wok or deep skillet","Small saucepan for blanching the tofu","Spice grinder or mortar for the peppercorns",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},23,10,2,950,20,320,[437],"A big bowl of plain steamed rice is non-negotiable — mapo tofu is a sauce dish, and rice is its other half. A simple stir-fried green cools things down.",[439,442,445],{"name":440,"description":441},"Vegetarian mapo tofu","Skip the pork and fry 150 g finely chopped shiitake or cremini mushrooms until deeply browned; check that your doubanjiang is meat-free (most are). The fermented paste carries enough savor that little is lost.",{"name":443,"description":444},"Japanese-style mabo dofu","The milder adaptation beloved in Japan: less chili, a spoon of miso and a touch of sugar, often no Sichuan peppercorn. Gentler, rounder, and very much a weeknight rice dish.",{"name":446,"description":447},"Extra-má Chengdu style","Double the ground Sichuan peppercorn and finish with a spoonful of chili oil for the full Chengdu experience — the version where your lips hum for ten minutes afterward.",[449,454,459,464,467,472,475,478,483,486,489,491,493,497],{"qty":450,"ref":451,"name":452,"unit":453},500,"tofu","soft or medium-firm tofu, in 2 cm cubes","g",{"qty":455,"ref":456,"name":457,"note":458,"unit":453},150,"ground-pork","ground pork","or ground beef, the older Chengdu tradition; optional for a vegetarian version",{"qty":460,"name":461,"unit":462,"group":463},2.5,"doubanjiang (Sichuan chili-bean paste), finely chopped","tbsp","For the sauce",{"qty":465,"name":466,"unit":462,"group":463,"optional":8},1,"fermented black beans (douchi), rinsed and roughly chopped",{"qty":468,"ref":469,"name":470,"unit":471,"group":463},3,"garlic","garlic, minced","clove",{"qty":465,"ref":473,"name":474,"unit":462,"group":463},"ginger","fresh ginger, minced",{"qty":465,"name":476,"unit":477,"group":463},"Sichuan peppercorns, toasted and ground","tsp",{"qty":479,"name":480,"note":481,"unit":482,"group":463},250,"unsalted chicken or vegetable stock","or water","ml",{"qty":465,"ref":484,"name":485,"unit":477,"group":463},"soy-sauce","light soy sauce",{"qty":487,"name":488,"unit":477,"group":463},0.5,"sugar",{"qty":465,"name":490,"unit":462,"group":463},"cornstarch, mixed with 2 tbsp cold water",{"qty":468,"name":492,"unit":462,"noScale":8},"neutral oil",{"qty":432,"ref":494,"name":495,"unit":496},"scallions","scallions, thinly sliced, for finishing","piece",{"qty":465,"name":498,"unit":477,"noScale":8},"fine salt, for the blanching water",[500,505,509,513,517,520],{"tip":501,"text":502,"title":503,"timerSeconds":504},"This old Sichuan step seasons the tofu from within and firms its surface so the cubes survive the sauce intact.","Bring a saucepan of water to a bare simmer with the teaspoon of salt. Slide in the tofu cubes and hold them at a gentle simmer for 2–3 minutes, until they float and feel slightly firmed at the edges, then drain carefully and set aside.","Blanch the tofu",180,{"text":506,"title":507,"timerSeconds":508},"Heat the oil in a wok over high heat until shimmering. Add {qty:ground-pork} of ground pork, breaking it into small bits, and fry until the water has cooked off and the pieces are browned and audibly sizzling-crisp at the edges, 3–4 minutes.","Crisp the pork",240,{"tip":510,"text":511,"title":512},"This frying step, not the simmer, is where mapo tofu gets its color and depth — do not rush it, and do not let it scorch.","Lower the heat to medium, push the pork aside and add the doubanjiang to the oil. Fry, stirring, until the oil stains deep red and the paste smells toasty rather than raw, about 1 minute, then stir in the black beans, garlic and ginger until fragrant, 30 seconds more.","Fry the doubanjiang",{"text":514,"title":515,"timerSeconds":516},"Pour in the stock with the soy sauce and sugar and bring to a simmer. Slide in the blanched tofu and simmer gently for 4–5 minutes, spooning sauce over the cubes and nudging them with the back of the spatula, until the tofu is heated through and stained red at the edges.","Build the sauce and simmer the tofu",300,{"text":518,"title":519},"Stir the cornstarch slurry, then add a third of it and swirl the pan; repeat until the sauce turns glossy and coats the tofu like thin gravy — it should slide, not slump. Taste and add a little more soy sauce only if it needs salt; doubanjiang is already salty.","Thicken in stages",{"text":521,"title":522},"Kill the heat and scatter over the ground Sichuan peppercorn and scallions. Serve immediately over plenty of steamed rice, while the surface still shines and the peppercorn aroma is at its citrusy peak.","Finish with má","MAH-poh DOH-foo",[525,529,533],{"note":526,"swap":527,"original":528},"Gets you a very good spicy tofu, though without Pixian doubanjiang's fermented depth it is honestly a cousin of mapo tofu rather than the real thing.","Any Chinese chili-bean or broad-bean chili sauce, plus 1 tsp miso for depth","Doubanjiang (Sichuan chili-bean paste)",{"note":530,"swap":531,"original":532},"There is no true substitute for the numbing citrus buzz — the dish becomes \"spicy tofu\" rather than málà. Still delicious; just different.","Omit, and add a little extra black pepper","Sichuan peppercorns",{"note":534,"swap":535,"original":536},"Beef is the older Chengdu tradition. Finely chopped shiitake, fried until browned, makes a genuinely good vegetarian version.","Ground beef, or shiitake mushrooms chopped fine","Ground pork","mapo-tofu","Mapo Tofu (Sichuan Tofu in Chili-Bean Sauce)","Mapo Tofu","麻婆豆腐","Mapo doufu","china","Sichuan",4,15,"easy",[548],"main",[550,551],"dairy-free","nut-free",[451,456,469,473],[554,557,559,561],{"alt":555,"src":556},"Mapo tofu with soft tofu cubes in glossy red chili-bean sauce, topped with scallions and ground Sichuan peppercorn","\u002Fimages\u002Frecipes\u002Fmapo-tofu\u002Fhero.jpg",{"alt":555,"src":558},"\u002Fimages\u002Frecipes\u002Fmapo-tofu\u002Fhero-16x9.jpg",{"alt":555,"src":560},"\u002Fimages\u002Frecipes\u002Fmapo-tofu\u002Fhero-4x3.jpg",{"alt":555,"src":562},"\u002Fimages\u002Frecipes\u002Fmapo-tofu\u002Fhero-1x1.jpg",[564,565,566,567,568,451,569],"mapo tofu","sichuan","doubanjiang","sichuan peppercorn","mala","chengdu","2026-08-18","dishroute-kitchen","Soft tofu simmered in a glossy red sauce of doubanjiang chili-bean paste and tingling Sichuan peppercorns — Chengdu's most famous dish and Sichuan cooking's numbing-hot málà signature, made for a home wok.",{"en":574},"\u002Frecipe\u002Fmapo-tofu",{"items":576,"total":431,"page":465,"limit":856,"hasMore":857},[577,610,645,672,703,729,739,770,801,826],{"slug":578,"title":579,"shortTitle":580,"nativeName":581,"romanized":582,"countrySlug":542,"region":583,"baseServings":544,"prepMinutes":434,"cookMinutes":584,"restMinutes":585,"difficulty":586,"course":587,"diet":588,"mainIngredients":589,"images":591,"keywords":601,"publishedAt":609,"updatedAt":609,"authorSlug":571},"char-siu","Char Siu (Cantonese Barbecue Pork)","Char Siu","叉燒","Chāshāo","Guangdong",40,720,"medium",[548],[550,551],[590,484,469,473],"pork-shoulder",[592,595,597,599],{"alt":593,"src":594},"Sliced Cantonese char siu pork with glossy dark red glaze and charred edges, served over steamed rice","\u002Fimages\u002Frecipes\u002Fchar-siu\u002Fhero.jpg",{"alt":593,"src":596},"\u002Fimages\u002Frecipes\u002Fchar-siu\u002Fhero-16x9.jpg",{"alt":593,"src":598},"\u002Fimages\u002Frecipes\u002Fchar-siu\u002Fhero-4x3.jpg",{"alt":593,"src":600},"\u002Fimages\u002Frecipes\u002Fchar-siu\u002Fhero-1x1.jpg",[602,603,604,605,606,607,608],"char siu","cantonese","barbecue pork","siu mei","roast pork","hong kong","guangdong","2026-08-19",{"slug":611,"title":612,"shortTitle":613,"nativeName":614,"romanized":615,"countrySlug":542,"region":616,"baseServings":544,"prepMinutes":617,"cookMinutes":434,"restMinutes":618,"difficulty":546,"course":619,"diet":623,"mainIngredients":625,"images":627,"keywords":637,"publishedAt":609,"updatedAt":609,"authorSlug":571},"cong-you-bing","Cong You Bing (Flaky Chinese Scallion Pancakes)","Cong You Bing","葱油饼","Cōng yóu bǐng","Northern China & Shanghai",30,45,[620,621,622],"bread","snack","street-food",[624,550,551],"vegetarian",[626,494],"flour",[628,631,633,635],{"alt":629,"src":630},"Golden flaky scallion pancake cut into wedges showing thin layers, with a dish of black vinegar dip","\u002Fimages\u002Frecipes\u002Fcong-you-bing\u002Fhero.jpg",{"alt":629,"src":632},"\u002Fimages\u002Frecipes\u002Fcong-you-bing\u002Fhero-16x9.jpg",{"alt":629,"src":634},"\u002Fimages\u002Frecipes\u002Fcong-you-bing\u002Fhero-4x3.jpg",{"alt":629,"src":636},"\u002Fimages\u002Frecipes\u002Fcong-you-bing\u002Fhero-1x1.jpg",[638,639,640,641,642,643,644],"cong you bing","scallion pancake","chinese flatbread","laminated dough","street food","breakfast","northern china",{"slug":646,"title":647,"shortTitle":648,"nativeName":649,"romanized":650,"countrySlug":542,"region":651,"baseServings":544,"prepMinutes":545,"cookMinutes":434,"difficulty":586,"course":652,"diet":653,"mainIngredients":654,"images":656,"keywords":666,"publishedAt":609,"updatedAt":609,"authorSlug":571},"dan-dan-noodles","Dan Dan Mian (Sichuan Sesame Chili Noodles)","Dan Dan Mian","担担面","Dàndàn miàn","Sichuan (Chengdu)",[548,622],[550],[456,655,469,484],"pasta",[657,660,662,664],{"alt":658,"src":659},"Bowl of dan dan noodles with chili oil sauce, crisp minced pork, preserved greens and sliced scallions","\u002Fimages\u002Frecipes\u002Fdan-dan-noodles\u002Fhero.jpg",{"alt":658,"src":661},"\u002Fimages\u002Frecipes\u002Fdan-dan-noodles\u002Fhero-16x9.jpg",{"alt":658,"src":663},"\u002Fimages\u002Frecipes\u002Fdan-dan-noodles\u002Fhero-4x3.jpg",{"alt":658,"src":665},"\u002Fimages\u002Frecipes\u002Fdan-dan-noodles\u002Fhero-1x1.jpg",[667,668,565,669,670,569,671],"dan dan noodles","dandan mian","chili oil","sesame paste","noodles",{"slug":673,"title":674,"shortTitle":675,"nativeName":676,"romanized":677,"countrySlug":542,"baseServings":432,"prepMinutes":431,"cookMinutes":678,"difficulty":546,"course":679,"diet":681,"mainIngredients":682,"images":685,"keywords":695,"publishedAt":570,"updatedAt":570,"authorSlug":571},"egg-fried-rice","Egg Fried Rice (Wok-Style Dan Chao Fan)","Egg Fried Rice","蛋炒饭","Dan chao fan",8,[548,680],"side",[624],[683,684,494,484],"rice","eggs",[686,689,691,693],{"alt":687,"src":688},"Wok-fried egg fried rice with separate golden grains, soft egg curds and sliced scallions","\u002Fimages\u002Frecipes\u002Fegg-fried-rice\u002Fhero.jpg",{"alt":687,"src":690},"\u002Fimages\u002Frecipes\u002Fegg-fried-rice\u002Fhero-16x9.jpg",{"alt":687,"src":692},"\u002Fimages\u002Frecipes\u002Fegg-fried-rice\u002Fhero-4x3.jpg",{"alt":687,"src":694},"\u002Fimages\u002Frecipes\u002Fegg-fried-rice\u002Fhero-1x1.jpg",[696,697,698,699,700,701,702],"fried rice","egg","wok","chinese home cooking","day-old rice","wok hei","quick dinner",{"slug":704,"title":705,"shortTitle":706,"nativeName":707,"romanized":708,"countrySlug":542,"region":709,"baseServings":544,"prepMinutes":434,"cookMinutes":434,"restMinutes":617,"difficulty":586,"course":710,"diet":711,"mainIngredients":712,"images":714,"keywords":724,"publishedAt":609,"updatedAt":609,"authorSlug":571},"jianbing","Jianbing Guozi (Tianjin Savoury Breakfast Crepe)","Jianbing Guozi","煎饼果子","Jiānbing guǒzi","Tianjin and Shandong",[643,622],[624,550],[684,626,494,713],"sesame-seeds",[715,718,720,722],{"alt":716,"src":717},"Folded jianbing crepe cut in half showing egg, scallion, dark bean sauce and a sheet of crisp fried cracker inside","\u002Fimages\u002Frecipes\u002Fjianbing\u002Fhero.jpg",{"alt":716,"src":719},"\u002Fimages\u002Frecipes\u002Fjianbing\u002Fhero-16x9.jpg",{"alt":716,"src":721},"\u002Fimages\u002Frecipes\u002Fjianbing\u002Fhero-4x3.jpg",{"alt":716,"src":723},"\u002Fimages\u002Frecipes\u002Fjianbing\u002Fhero-1x1.jpg",[704,725,642,726,727,728,697],"chinese breakfast","mung bean crepe","tianjin","savory crepe",{"slug":537,"title":538,"shortTitle":539,"nativeName":540,"romanized":541,"countrySlug":542,"region":543,"baseServings":544,"prepMinutes":545,"cookMinutes":545,"difficulty":546,"course":730,"diet":731,"mainIngredients":732,"images":733,"keywords":738,"publishedAt":570,"updatedAt":570,"authorSlug":571},[548],[550,551],[451,456,469,473],[734,735,736,737],{"alt":555,"src":556},{"alt":555,"src":558},{"alt":555,"src":560},{"alt":555,"src":562},[564,565,566,567,568,451,569],{"slug":740,"title":741,"shortTitle":742,"nativeName":743,"romanized":744,"countrySlug":542,"region":745,"baseServings":544,"prepMinutes":434,"cookMinutes":434,"difficulty":546,"course":746,"diet":749,"mainIngredients":750,"images":753,"keywords":763,"publishedAt":609,"updatedAt":609,"authorSlug":571},"hot-and-sour-soup","Suan La Tang (Chinese Hot and Sour Soup)","Suan La Tang","酸辣汤","Suān là tāng","Northern China & Sichuan",[747,748],"soup","appetizer",[550,551],[451,751,684,752],"mushrooms","vinegar",[754,757,759,761],{"alt":755,"src":756},"Bowl of hot and sour soup with egg ribbons, wood ear strips, tofu matchsticks and sliced scallions","\u002Fimages\u002Frecipes\u002Fhot-and-sour-soup\u002Fhero.jpg",{"alt":755,"src":758},"\u002Fimages\u002Frecipes\u002Fhot-and-sour-soup\u002Fhero-16x9.jpg",{"alt":755,"src":760},"\u002Fimages\u002Frecipes\u002Fhot-and-sour-soup\u002Fhero-4x3.jpg",{"alt":755,"src":762},"\u002Fimages\u002Frecipes\u002Fhot-and-sour-soup\u002Fhero-1x1.jpg",[764,765,766,767,768,769,451],"hot and sour soup","suan la tang","chinese soup","wood ear","black vinegar","white pepper",{"slug":771,"title":772,"shortTitle":773,"nativeName":774,"romanized":775,"countrySlug":542,"region":776,"baseServings":544,"prepMinutes":584,"cookMinutes":545,"restMinutes":434,"difficulty":546,"course":777,"diet":779,"mainIngredients":781,"images":784,"keywords":794,"publishedAt":609,"updatedAt":609,"authorSlug":571},"tangyuan","Tangyuan (Black Sesame Rice Balls in Ginger Syrup)","Tangyuan","汤圆","Tāngyuán","Jiangnan — Shanghai and Ningbo",[778],"dessert",[624,780],"gluten-free",[782,713,473,783],"sticky-rice","butter",[785,788,790,792],{"alt":786,"src":787},"White glutinous rice balls floating in clear ginger syrup, one cut open showing dark black sesame 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