Why is mapo tofu so good?

Why is it that mapo tofu consistently stands out as a culinary masterpiece? Is it the perfect balance of spicy and numbing flavors, the silky smooth texture of the tofu, or the rich and savory broth that lingers on the palate? Could it be the intricate blend of spices and condiments, or the way they all harmoniously come together to create a dish that's both comforting and exhilarating? I'm eager to hear your thoughts on what makes mapo tofu so universally loved and celebrated.