Li Wen 李文

China editor · Chengdu · Chengdu · 12 years

Li Wen writes from Chengdu, covering Sichuanese, Cantonese, and Shanghainese home cooking. She runs our Mandarin recipe-testing program.

Recipes by Li

• Chinese · 20 min

  Mapo Tofu — Sichuan Doubanjiang & Tofu

  Numbing, hot, fragrant — má-là in technical balance. Silken tofu in a deep red gravy of doubanjiang, ground po…