Mapo Potatoes are a homestyle dish from Chongqing, cooked in the same Sichuan/Chongqing red-braised method as Mapo Tofu. China’s most famous “red-braise” cooking method is from Shanghai, and uses sugar, wine, and dark soy sauce. Chongqing’s “red-braise” cooking method uses Pixian broad bean sauce, Sichuan peppercorns, garlic, ginger. At first glance, Mapo Potatoes sound like … Continue reading Mapo Potatoes