The side dishes in Maoxuewangli include duck blood, fat intestines, tripe, beef, squid, duck intestines, eel slices, lunch meat, bean sprouts, day lilies, lettuce, vermicelli, fungus and seasonal vegetables.

Maoxuewang is one of the 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 boiled with raw blood and eaten now, hence the name Maoxuewang. Mao Xuewang's fame led the army of Sichuan 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 strong taste. It is a famous Bashu dish worth tasting quickly.

Materials required:

1, main materials:

Duck blood, soybean sprouts.

2. Accessories:

Eel, hairy belly with water, pork, ham sausage, squid with water, day lily, fungus, lettuce.

3. Seasoning:

Onion, salt, pepper, pepper, cooking wine, monosodium glutamate, vegetable oil.