I ate a lot of the stuff in Shanghai, best prepared by the "xiangxiaren" (as my wife charcterizes them) who run impromptu street cafes near our apartment block.
I have found only one diffident offering at a hole-in-the-wall restaurant in SF not worthy of mention, and am hoping for better.
If you don't recognize the name, it's kind of a soupy mapo doufu made with the freshest doufu and generously laced with chili oil.
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