Maoxuewang, also known as Maoxuewang, originated from Ciqikou in Chongqing and is a snack in Chongqing. This dish is called Maoxuewang, because it is boiled with raw blood and eaten now. Mao Xuewang's fame once led the Sichuan cuisine army to sweep across the country. Mao Wangxue is usually made of pig blood and some ingredients, such as duck intestines, loach, ham sausages, lunch meat, duck belly, pig heart and bean sprouts. Traditional clear soup is stewed in a pot, and spicy soup is cooked in an ordinary pot. Mao Xuewang takes duck blood as the main ingredient, and Mao Xuewang's cooking is mainly cooking, with a spicy taste. Spicy temptation has improved and innovated the traditional Maoxuewang, and constantly carried forward its characteristics of bright red soup, spicy and delicious, and strong taste. It is a famous Bashu dish worth tasting quickly.