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Mapo doufu, or mapo tofu, is a popular Chinese dish from the Sichuan (Szechuan) province. It is a combination of tofu (bean curd) set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often topped with minced meat, usually pork or beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or auricular fungus, but these are rarely considered authentic Sichuanese.

Yuxiang (simplified Chinese: 鱼香; traditional Chinese: 魚香; pinyin: yú xiāng; literally “fish fragrance”) is a seasoning mixture in Chinese cuisine, and also refers to the resulting sauce in which meat or vegetables are cooked in. It is said to have originated in Sichuan cuisine, but has since spread to other regional Chinese cuisines. The technique of sauteeing the combined base ingredients of garlic, scallions and ginger is sometimes compared with the French mirepoix, and is acknowledged as the Chinese equivalent of the holy trinity culinary term^[1].

On top of the basic mixture, cooking yuxiang almost always includes the use of sugar, salt, doubanjiang, soy sauce, and chili peppers^[2].

北京的冬天是寒冷的，今年尤其冷，创下了40年以来的最低气温。但是，这并没有让冬泳爱好者退缩。在玉渊潭八一湖畔，就有这样一群冬泳爱好者，几十年来坚持不懈，成为京城冬天一到独特的风景线。

气温骤降，冰面很厚，冬泳爱好者一早便来开冰。因为气温低，开冰之后湖面很容易再次冻住，因此就需要这跟木棍不断的搅动水面，来阻止冰的形成。

巾帼不让须眉。因为水温在0度左右，手指头和脚趾很容易被冰水麻痹，上岸后不利于洗澡穿衣的动作。有些爱好者就用胶皮手套来防止麻痹现象的发生。

游一个来回，上岸用自己带的干净水冲冲全身，再用毛巾搓红身上的皮肤。

说到如何练习冬泳，爱好者跟我讲，要从秋天开始每天坚持不懈，这样就能适应冬天的寒冷。坚持和意志的磨练，是冬泳爱好者的必修课。

这位老先生，今年85岁，坚持冬泳20余年。还有几位比他年纪还大的，因为担心雪花河岸太滑，这几天就没有来。

有位冬泳爱好者跟我讲，前段时间，有人来拍摄，之后发到小报上，说他们是游野泳，博取媒体关注，赚新闻稿费。他们感到很生气，也不禁另我愤慨。如此摄影，昧着良心做事，真的是玷污了摄影这神圣的艺术。