Chongqing Maoxuewang is very beautiful. Red duck blood is wrapped in fat tripe, green bean sprouts are scattered all over the floor, tender bamboo shoots are wrapped in white powder, and green coriander is scattered on some slices of ham. Hot hot oil fills the gap between dishes, and the aroma is attractive and mouth-watering.
Unfortunately, although I like it very much, I don't know how to cook this dish. If only my mother could cook it, I would definitely let my mother cook it for me every day.
Eating Maoxuewang is even more enjoyable.
Put a piece of duck blood with chopsticks, smell it, taste it, spicy it, taste it, and the moment you eat it, it will be memorable. Another wide strip of powder. Smooth and refreshing, crisp but not hard, delicious! Mung bean sprouts are my favorite. There are soybeans at the end of the white buds, and spicy oil is dripped from time to time, which is crispy and delicious. It's really good!
Oh, dear! My mouth is watering. Welcome everyone to taste Sichuan cuisine-Chongqing Maoxuewang.