The ham sausage in the signature Maoxuewang is starch sausage, and the fungus is tremella. In addition, there are a lot of spice bags instead of freshly fried peppers and peppers. Braised duck tongue is also spicy and salty, which tastes like spicy oil gluten in the canteen.

Maoxuewang takes duck blood as the main ingredient, cooking skills are mainly cooking, and the taste is spicy. Originated in Chongqing, it is popular in Chongqing and Southwest China. This 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 famous specialty dish in Chongqing and one of the ancestors of Jianghu dishes in Chongqing. It has been included in the cooking standard system of Chongqing cuisine by the National Standards Committee.