"Mapo Tofu October 11th “I spent about a month and a half this year eating [mapo tofu] multiple times a week, which made me feel like silky tofu and doubanjiang had become my body’s majority shareholders. Of all the versions I ate, Guan Fu’s in Flushing was the one that significantly raised my standards for the city’s mapo tofu. It has just as much distinct spice from the dish’s chili oil as it does from the tingling Szechuan peppercorns. And even though there’s not a ton of pork visually present, there’s still enough meaty flavor to inspire an image of two happy pigs smoking cigars on a couple of lounge chairs. When you try it, make sure to fish around for the occasional salty explosion from fermented black beans - that’s my favorite aspect of the dish.” -Hannah Albertine, Staff Writer" - Hannah Albertine, Nikko Duren, Hillary Reinsberg, Arden Shore, Matt Tervooren
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