State Banquet Master Chef - Dongpo Tofu. Crispy minced meat with soft tofu 

State Banquet Master Chef - Dongpo Tofu. Crispy minced meat with soft tofu
Hi friends, Happy Monday!
Your favorite Chef Yang Bing is back with another authentic Sichuan recipe. Da Ye had this dish once when he visited Sichuan and he could not forget the taste. Authentic Sichuan street food is very comforting.
Dongpo tofu is a very famous dish from Sichuan, and it is a lot easier to cook than Mapo tofu. If you like tofu but don't have enough time, you can try this at home! Crispy minced meat with soft silky tofu, the sauce is umami and packed with flavors.
Hello everyone! We are Lao Fan Gu, old men from Beijing that excel at eating, cooking and chit-chatting.
Our dishes are good-looking, delicious and hardcore. Both of us used to work as chefs of China state banquets catered to government guests. Now we are retired at home. Together with our old friends, we want to share the dishes we studied and practiced when we were young, so everyone can prepare them at home and try what country leaders are catered when they visit China.
Da Ye (Zheng Xiusheng): Executive Chef of Beijing Hotel, hosted China's 50th Anniversary dinner.
Er Bai (Sun Lixin): Planned dinner menus multiple times for China state banquets hosting foreign country leaders.
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