Today I made it and we´re very satisfied, I thought it will be good but it was ten times better! Thank you for the recipe! I think I will cook it very often (as your Mapo Tofu)! 🥰 (It was so hot 😅 the little chicken-islands to soothe the pain were very helpful! Very difficult to stop eating.)
By the way, i am from Chengdu, i was born somewhere near to Chengdu, and then left when i was a kid, so i still remember all those good dishes from Chengdu, even though it's been now almost 30 years since i never saw Chengdu but still remember it's dishes.
Chinese chinkiang vinegar works the best!! Rice wine vinegar should be fine , the flavor will be a little different! Add some dark soy sauce to mimic the color☺️
