The origin of Mao Blood Wanton:

In the 1940s, the Shapingba Magtsekou Ancient Town Water Dock, there is a butcher surnamed Wang every day to sell meat leftover mince, at a low price. Wang's daughter-in-law Zhang felt pity, so the street to sell up miscellaneous scraps of soup stalls, with pork, pork bones into the ginger, pepper, cooking wine simmering on a small fire, plus peas boiled into soup, adding pig lung leaves, fat intestines, the taste is particularly good.

On a whim, Zhang put fresh raw pig's blood wang directly into the minced pork soup and found that the more the blood wang was cooked, the more tender it became and the fresher it tasted. The dish, in which the raw pig's blood is scalded and eaten on the spot, was named Mao Blood Wanton. "Mao" is a Chongqing dialect word that means rough and sloppy. And there are miscellaneous scraps such as tripe and lily pads as the main ingredient.

Expanded Information:

Mao blood wang is made with fresh blood wang (pig, duck, chicken blood are all acceptable). The main material, cooking skills to boil vegetables, the flavor is spicy. Originally from Chongqing (before the direct administration of Sichuan), it is popular in Chongqing and the southwest, and is now gradually being accepted by spicy eaters all over the country, making it a famous traditional Sichuan dish.

Health tips: eat this dish should pay attention to excessive spicy hot will hurt the oral and gastric mucosa, causing congestion and edema. Long-term stimulation may also induce esophageal cancer and stomach cancer.

Baidu Encyclopedia - Mao Blood Wanton