By Jim Boyce
The wine and dirt pairing didn’t garner many recommendations, so let’s return to something a bit spicier and tackle Mapo Doufu, a Szechuan speciality. Let’s go to Wikipedia on this one:
Mapo doufu… is a combination of tofu (bean curd) and minced meat, usually beef, in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension…. True Mapo doufu is powerfully spicy with both conventional “heat” spiciness and the characteristic “mala” (numbing spiciness) flavor of Sichuan (Szechuan) cuisine.
Frankly, I’m thinking ice-cold draft beer with this dish, which ranks among my favorites, but let’s say you did want to pair it with wine. Any suggestions?
(By the way, here’s a recipe using pork.)
(Photo: China Daily)
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