The Mapo Tofu I grew up eating — memory as a review

I grew up eating Mapo Tofu and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the deeply savoury and sweet was right, oyster sauce was handled the way it should be.

Chinese cuisine encompasses eight major regional schools with distinct ingredients and techniques. Growing up it was always a regional specialty restaurant, which shaped my reference point entirely. Tsingtao beer alongside it is the only way it makes sense to me. It's hard to be objective about food you have emotional history with, but objectively: this is very good.