Flavor characteristics: spicy and fresh, juicy and full of flavor, Ba Shu veterans, renewed glory.

Nutritional composition: duck blood has a high nutritional value, rich in protein, a variety of trace elements, such as iron, copper, calcium and so on.

Main effects: Duck blood has the effect of tonifying blood and clearing away heat and toxins, and has the effect of preventing and treating iron deficiency anemia.

Historical allusion:

There is an ancient town in Shapingba, west of Chongqing, named Magiqikou. Magi water dock has always been the lower reaches of the Jialing River is an important distribution center, Chongqing City, the Tongyi port, the south to the north of the ship are parked here, the water dock oars such as forests, bustling, the market stores are thriving, merchants gathered, the ancient town of Magi mouth, which accounted for all the aura of the river.

Seventy years ago, the ancient town of Maguikou water wharf has a fat sister-in-law on the street to support the sale of miscellaneous soup stalls, with pork, pork bones and peas boiled into a soup, add pig lung leaves, fat intestines, into the ginger, peppercorns, wine simmering on a small fire, the taste is particularly good. On a whim, Fatty's sister-in-law 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 is made by blanching the raw blood wang and eating it as it is, hence the name Mao Blood Wang.

Time passes silently like the water of the Jialing River. Nowadays, Mao Blood Want has led the army of Sichuan cuisine, breaking out of Kui Men and sweeping north and south of the Yangtze River. Spicy Temptation has improved and innovated the traditional Mao Blood Wanton, and has continued to carry forward the characteristics of its red soup, spicy hot and fresh aroma, and thick flavor. After dozens of years of wind and rain, Mao Blood Wanton, a veteran of Sichuan, is continuing to write a new legend in the capital.

Main Ingredients:

Main and auxiliary ingredients: duck blood, lily pads, eel, yellow throat, fungus, bean skin, enoki mushrooms, sandwiches.

Seasoning: chili pepper, mace and so on.

Flavor: Spicy and numbing.

Making process:

(1) put chili, pepper, bean paste, ginger, garlic, salad oil into a pot, stir fry incense over low heat, add soup and simmer and then fish out the dregs, then put in monosodium glutamate, sugar, vinegar and other seasonings.

(2) the main and auxiliary ingredients are sliced, rewritten, flying water, added to the simmering red soup stock, boiled into a container, sprinkled with chopped green onion.

(3) the salad oil is hot, add peppercorns, chili peppers, chili, choking out the flavor, quickly poured on the top that is ready.