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A bold, numbing, and deeply aromatic broth that brings the authentic heat of Sichuan province to your kitchen.

A signature Sichuan dish featuring silken tofu set in a spicy, oily, and deeply savory sauce with minced meat.

Chengdu-style mapo tofu: silky tofu in a numbing mala sauce. The doubanjiang technique behind its tingle, gloss, and tofu that holds shape.

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