Flavor features: spicy and delicious, rich in juice, Bashu veteran, continue to write brilliantly.

Nutritional components: Duck blood has high nutritional value and is rich in protein and various trace elements, such as iron, copper and calcium.

Main efficacy: Duck blood has the effects of enriching blood, clearing away heat and toxic materials, and preventing and treating iron deficiency anemia.

Historical allusions:

There is an ancient town called Ciqikou in Shapingba, western Chongqing. Ciqikou Waterfront Wharf has always been an important material distribution center in the lower reaches of Jialing River. As the main port of Chongqing, ships from the south to the north are anchored here. The water port is as lively as a forest, the market shops are bustling, and merchants gather. Ciqikou in the ancient town also occupies the aura of a river.

70 years ago, a fat lady set up a stall selling chop suey soup in the street of ciqikou ancient town Water Pier. She cooked the soup with pig's head, pig's bones and peas, added pig's lung leaves and fat intestines, and put ginger, pepper and cooking wine, which was very delicious. By chance, Mrs. Pang put the fresh pig blood tofu directly into the chop suey soup and found that the more cooked the pig blood tofu, the more tender it was and the more delicious it tasted. This dish is boiled with raw blood and eaten now, hence the name Maoxuewang.

Time passes silently like Jialing River. Today, Mao has led the army of Sichuan cuisine, rushed out of Kuimen and swept the country. Spicy temptation has improved and innovated the traditional Maoxuewang, and constantly carried forward its characteristics of red and bright soup, spicy and delicious, and thick taste. After decades of ups and downs, Mao, a veteran of Bashu, is continuing to write new legends in Beijing.

Main raw materials:

Main and auxiliary materials: duck blood, louver, eel, yellow throat, fungus, bean skin, Flammulina velutipes, sandwich.

Seasoning: pepper, pepper, etc.

Taste type: spicy.

Production process:

(1) Put Chili, Zanthoxylum bungeanum, bean paste, ginger, garlic and salad oil in a pot, stir-fry with low fire, add soup, remove residues, and then add seasonings such as monosodium glutamate, sugar and vinegar.

(2) Slice the main and auxiliary materials, change knives and splash water, add them into the boiled red soup, put them into a container after boiling, and sprinkle with chopped green onion.

(3) Heat the salad oil, add pepper and pepper, pour out the fragrance and pour it on it quickly.