First let me say that according to all the sources I've read, there's only one Chen Mapo Doufu restaurant, which is said to be where the Mapo doufu was invented long ago, and it's located on Xi YuLong.
This Chen Map Doufu is the only one on TripAdvisor and the address's Jiefang Lu, not the same. Probably this Jiefang Lu one is the new branch?
Anyway, my review starts below:
Looked fancier than I thought
But the bowls and cups were chipped
Arrogant waiters and waitresses - I didn't know if that's how they normally treated foreign patrons or because they thought we were Japanese.
Not expensive. We had Kungpao chicken, Mapo Doufu, & Twice cooked pork with 4 bowls of rice for RMB64.
But really the food wasn't great. I mean it might be authentic and great to Chengdu people, but to us, none was good. The original authentic mapo doufu had so much sauce, which I thought was chilly oil, that it was like the sauce was the main ingredient, not the doufu. It was not too spicy that I couldn't tolerate. It was only mildly spicy to me, but I couldn't eat so much oily sauce.
The twice cooked pork wasn't great. Come to Vietnam, we can show you many better ways to cook pork.
About the famous kung pao chicken, as I had been in the US for several years and had many times having kung pao chicken there, I was very much excited to try kung pao chicken in its homeland. But it was such a disappointment. The chicken was diced so small that the pieces were smaller than the peanuts and I couldn't feel the chicken taste, while the chillies were cut only in half or 1/3 and so chilly pieces were so much bigger than all other ingredients making things not look in harmony on the plate.
The chilly was indeed special, different from all the chillies I'd eaten before, but I wasn't sure the dish altogether deserved the fame it got.
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