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Mao Blood Wanton is one of the specialties of Chongqing

But even many people in Chongqing

don't understand why Mao Blood Wanton's last name is Mao

Is it a dish of tripe and blood wanton?

Or was the dish created by someone named Mao?

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In fact, "Mao" is a Chongqing dialect word meaning rough, sloppy and unpretentious, and a pot of stew is the best way to interpret it.

Like Chongqing hot pot, Mao Blood Want is also grassroots in origin.

In the 1940s, a butcher surnamed Wang at the water dock in the ancient town of Magikou in Shapingba, Chongqing, disposed of the leftover morsels of meat he sold at a low price every day.

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Wang's daughter-in-law, Zhang, felt pity, so the street to sell the miscellaneous minced soup stall, with pork, pork bones into the ginger, pepper, cooking wine simmered 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.

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The dish, in which raw blood wang is scalded and eaten on the spot, is done in a wide-open style, hence the name Mao Blood Wang.

Of course, by now, the recipe and ingredients for Mao Blood Wanton have become more elaborate and flavorful.

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The spicy and flavorful soup is a perfect match for a pot of Mao Blood Wanton with a bowl or two of white rice, making it an unforgettable experience for those who have eaten it.

Coming to Chongqing Mao Blood Wanton is a must-try food, whether you eat alone, or in groups of three or five to eat, Mao Blood Wanton this food can be very good to meet the needs of everyone's taste buds.