Xuewang is also called blood tofu. It originates from the ethnic minorities in Yunnan. It is a food made of animal blood added with salt and directly heated and solidified. Common Xuewang is made from duck blood, chicken blood, and pig blood. Xuewang can be eaten directly or mixed with other ingredients for secondary cooking. Xuewang has high nutritional value and is rich in protein and various trace elements, such as iron, copper, calcium, etc.

The Aini people call "Xuewang" "A Ya Niao Nie", which is a necessary dish for slaughtering pigs and dogs. When slaughtering pigs and dogs, put the clean blood into a basin and stir thoroughly, allowing the blood to cool and solidify into blood clots of appropriate thickness. Cut the prepared meat into pieces and stir-fry until cooked. Then mix the cooked meat and raw blood together, add chili powder, star anise noodles, and wild pepper noodles, stir well and eat. The blood has a special aroma, which is scary to look at but delicious to eat. It is a delicacy for Aini people to entertain guests.

Maoxuewang is the name of a dish that is often heard in life. Maoxuewang is a special dish in Chongqing and one of the originators of Chongqing Jianghu cuisine. Maoxuewang uses duck blood as the main ingredient, the cooking technique is mainly boiling, and the taste is spicy. This dish is made by boiling raw blood and eating it right away, with tripe offal as the main ingredient, hence its name.

The reason why Maoxuewang is so down-to-earth is precisely because it comes from the working people at the bottom of life. Like hot pot, the basic ingredients of Maoxuewang are delicacies that were often thrown away casually and then cooked carelessly.