This is the signature dish of Sichuan cuisine. It is hot, really hot, also spicy. The main ingredient is "Doufu", in European language tofu, which is made from soy. As white and tasteless is it in its natural state as much it is a good companion for high-spicy condiments.
The other main ingredients are .
...as with all spicy dishes, it seems complicated, but it is not. A logical choice i an aromatic white, or a Rose'. We tried with Martavello and it paired very well. The same was for aged Soana, which strong tropical fruit flavours. But the surprise was the 2014 Rosso di Montefalco. This wine vintage has developed fame for its austerity. But just for this it pairs very well with many dishes, and with mapodoufu too. It cleans the mouth pleaseantly betwee to bites of heavy spices.