Originated in Chongqing and popular in Chongqing and Southwest China, it is a famous traditional dish. This dish is made of raw blood and eaten while it is hot. The main ingredient is tripe, hence the name. Maoxuewang is a special dish in Chongqing, and it is also one of the originators of Chongqing cuisine and Jianghu cuisine. It has been listed in Chongqing Cuisine Cooking Standard System of National Standards Committee.
Expand the material of Maoxuewang
Meat ingredients: duck blood, ham, fat sausage (all raw materials that can be cooked for a long time), hairy belly, eel and yellow throat (all raw materials that can be cooked easily).
Vegetables: bean skin, Flammulina velutipes, konjac, onion, ginger (all raw materials that can be cooked for a long time), fungus, bean sprouts and lettuce (all raw materials that can be cooked easily).
Seasoning: Chongqing hot pot seasoning, yellow wine, dried pepper, pickled pepper, pepper, pepper, cardamom, tsaoko.
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