Abstract Food is the people's priority. As a Sichuan cuisine with a history of more than 100 years, Mapo Tofu is popular all over the world and is deeply loved by people. Based on the production steps of Mapo Tofu, this paper introduced the chemical changes and disappeared or newly produced flavor chemicals in four important cooking stages: fried meat, fried base material, braised color mixing, and thickened sauce, so that students could further feel the close relationship between chemistry and life, and enhanced their interest in learning chemistry.
