Eileen Wen Mooney
Food Critic and Author
Born in Bali, Indonesia, Eileen Wen Mooney explored restaurants old and new throughout Taiwan, Hong Kong, and China for more than 30 years, from small eateries in little alleyways to the most upscale restaurants. As a writer based in Beijing, her articles appeared inSilk Road,Time Out,这是北京,城市周末,CAAC Magazine. She was also the writer of the food sections forFodor's Beijing,Time Out Beijingand Beijing Walks. She has written two books, includingBeijing Eats: A Food Lover's Companion to China's Culinary Capital. Mooney currently resides in Berkeley, California.
Mapo Tofu
Mapo tofu, with its fragrant sauce of chiles, fermented black beans, ground pork, and Sichuan peppercorns, is a classic example of Sichuan’s famed ma la flavor.