1, Maoxuewang belongs to Sichuan cuisine with a spicy taste. It originated in Chongqing and is popular in Chongqing and Southwest China. It is one of the three famous dishes in Ciqikou, a thousand-year-old town in Chongqing. It was once included in "Chongqing Menu" published by 1962, and it was a dish mainly served by boatmen and porters on Jialing River.

2. Hair is mainly made of pig blood or duck blood, with ingredients such as duck intestines, squid, eel, beef venetian blinds and soybean sprouts. And cooking is mainly cooking.

It is said that Mao's name comes from its founder's surname Mao, and it is said that it later closed down because of poor management; Another way of saying it is that 70 years ago, a butcher in Ciqikou, Shapingba, Wang Xing treated meat leftovers at a low price every day. Wang's daughter-in-law Zhang felt very sorry and set up a stall selling chop suey soup in the street. By chance, Zhang directly put fresh pig blood in the chop suey soup and found that the blood was tender and delicious.