Maoxuewang, which originated in Chongqing and is popular in Chongqing and Sichuan, is a famous Chinese cuisine and belongs to Chongqing cuisine. It was once included in one of Sichuan cuisine recipes, with duck blood as the main ingredient. Mao Xuewang's cooking is mainly cooking, with a spicy taste. Maoxuewang is a specialty of Chongqing. This dish is cooked with raw blood and eaten now, with tripe as the main ingredient, hence the name Maoxuewang. This dish is one of the ancestors of Chongqing cuisine and Jianghu cuisine. Now, Mao's fame has led an army of Chongqing cuisine and swept the country. Spicy temptation has improved and innovated the traditional Maoxuewang, and constantly carried forward its characteristics of bright red soup, spicy and delicious, and heavy taste. As a famous dish of Bayu cuisine, it is worth tasting.
When eating this dish, it should be noted that eating too much mala Tang will hurt the mouth and gastric mucosa, causing congestion and edema. Long-term stimulation may also induce esophageal cancer and gastric cancer.