Ma Po Tofu 麻婆豆腐 传统上这道菜以碎牛肉为佐料，这在四川烹饪中可不常见，因为猪肉是川菜的常用肉品。有时候会提前将牛肉煮熟，在出锅前加入主菜中，使其保持酥脆的口感。 This recipe traditionally use a scattering of ground beef, which is unusual in Sichuan cooking, where pork is the most common meat. Sometimes the beef is precooked and added to the main dish at the least minute to preserve its crispness.