Rashmi Uday Singh

"No dish is more famous here than mapo tofu, silken tofu cooked with chopped meat, black bean, soy sauce, dried chillies and of course, a liberal dose of hua jiao. Where better to sample this than where, legend has it, it all began?"

J. Kenji López-Alt

"This version, served in a screaming-hot cast iron bowl, was easily the best. Tender cubes of silken tofu laced with tender ground beef under a bubbling layer of chili oil, fragrant with toasted Sichuan peppercorn and fermented horse beans. Rather, it has a more subtle, layered heat, with chilies that come through alternately as sweet and hot, with the rich, almost raisin-like flavor of dried fruit."

Claire Margine

"Mápó dòufu is a sensory adventure; if you’re looking for it’s most famed iteration, Chen Mapo Tofu is a can’t-miss experience."

Daniel Noll

"Our best plate of Mapo Doufu was served at Chen Mapo Doufu restaurant that supposedly started it all with Grandma Chen’s recipe in 1862."

Heather Hall

"We loved Chen’s take on what is known in the States as "kung pao chicken". While certainly spicy, this version had a smooth honey flavor that we really enjoyed."

Heather Hall

"I was especially fond of the savory dan dan mian, whose biting sauce lurks beneath the noodles at the bottom of the bowl."

Heather Hall

"Chen’s version was certainly delicious, though it lived up to its fiery reputation."

Sascha Matuszak

"The Tofu dish - laced with red chili peppers and ground pork - was so delicious that the shop exploded and became rich. The food here is authentic Sichuan cuisine - both spicy and savory - served up to locals and outsiders alike."

Alice Jom Makan

"Recommended Dining Havens in Chengdu: Chen Mapo Tofu - Timeless Sichuanese delicacies such as tea-smoked duck await."

Alice Jom Makan

"Recommended Dining Havens in Chengdu: Chen Mapo Tofu - Timeless Sichuanese delicacies such as twice-cooked pork await."