Maoxuewang is a classic Sichuan dish, which is easy to make and contains many ingredients. It is like a "big miscellaneous party", and a dish can eat many ingredients, especially with high cost performance. It has a spicy appetite and has the effects of invigorating spleen, appetizing and dehumidifying. It is not only a good meal, but also a good side dish. Maoxuewangcheng vegetable juice is loud, which is a combination of hemp, spicy, hot, tender and fresh, with deep taste and typical Sichuan spicy design style. More rigorous Maoxuewang, in addition to the essential tripe and duck blood tofu, also has pork loin, pork tongue, pork tripe, eel slices, yellow throat and so on. Because the above raw materials are relatively expensive, and some raw materials must be cleaned up constantly in preparation, many restaurants have simplified their procedures.

The key ingredients of Maoxuewang are: goose blood, tripe, sausage, big squid, and vegetables and fruits. The key is cooking, which is spicy and comfortable. The most authentic Maoxuewang should belong to Chongqing. Maoxuewang in Chongqing started in Ciqikou on the Jialing River in Chongqing, which is a traditional dish in Chongqing and belongs to Chongqing cuisine. It has the characteristics of hemp, spicy, hot, fresh and fragrant. Spicy and delicious, the juice is full of flavor, invigorating the spleen, appetizing and removing dampness. Raw materials: tripe 1 00g, louver100g, yellow throat 50g, loach 50g, bean sprouts 50g, canned lunch meat 50g, goose blood 50g, Sichuan flour 50g, soybean oil skin 50g, onion 5g, ginger 5g, garlic 3g, and Xianglai/kloc. Seasoning: salt10g, chicken essence10g, monosodium glutamate10g, white pepper 5g, bean paste 20g, chafing dish 20g, spicy sauce15g, soybean oil100g and white sesame 5g. Slice tripe, blinds and yellow throat, slaughter loach and slice.

Slice the canned goose blood and luncheon meat, slice the soybean oil skin, and cut the onion, ginger and garlic into ingredients, and cut them into strips. Heat the oil in the pan to 50% heat until the loach is cooked, and fry the bean sprouts and put them in the basin for reservation. Leave the oil in the pot, stir-fry the onion and ginger until fragrant, add bean paste, chafing dish and stir-fry red oil, add 850g of water, boil, add salt, chicken essence, monosodium glutamate white pepper, sesame oil, spicy sauce, add goose blood, Sichuan flour, canned lunch meat and soybean oil skin, boil, scoop them up and put them on the bean sprouts, then clean the tripe, blinds and yellow throat tap water and put them in the pot.

Maoxuewang takes goose blood as the main material, and the cooking method focuses on cooking, and the taste belongs to hemp. It is one of the symbolic dishes of Sichuan cuisine. Spicy temptation has improved and innovated the traditional Maoxuewang, and continuously carried forward its characteristics of loud juice, spicy and delicious flavor and thick taste. Maoxuewang is a dish in Sichuan cuisine, with goose blood as the main material, and the taste of Maoxuewang belongs to hemp taste. Maoxuewang is a signature dish in Chongqing. This dish is made from raw blood tofu, which is hot and eaten now, hence the name Maoxuewang. The popularity of Maoxuewang has promoted the elite Sichuan cuisine and swept the land of China. Maoxuewang's soup base is loud, spicy and delicious, and its taste is thick. It is a particularly attractive dish, which is highly appreciated by people who love spicy taste.