The price of Maoxuewang is between 30-50 yuan. Let’s introduce Maoxuewang:

1. Sichuan cuisine

Maoxuewang uses duck blood as the main ingredient, the cooking technique is mainly boiling, and the taste is spicy. It originated in Chongqing and is popular in the southwest region. It is a famous traditional dish. This dish is made by boiling raw blood and eating it right away, with tripe offal as the main ingredient, hence its name.

2. Source

In the 1940s, there was a butcher surnamed Wang at the water dock of Ciqikou Ancient Town, Shapingba, Chongqing, who sold the offal left over from selling meat at a low price every day. Wang's daughter-in-law, Zhang, felt it was a pity, so she started selling offal soup at a stall on the street. She used pork head meat and pork bones, ginger, pepper, and cooking wine to simmer over low heat, then added peas to make a soup. Very good.

By chance, Zhang put fresh pig blood directly into the offal soup, and found that the more the blood was cooked, the tenderer and fresher the taste. This dish is made by boiling raw blood and eating it right away, hence the name Maoxuewang. "Mao" is a Chongqing dialect, which means rough and sloppy.

3. Materials

Main ingredients: 1 piece of duck blood (the size of tofu), 300 grams of soybean sprouts, half a ham for lunch, 200 grams of yellow throat, and 200 grams of black louver.

Accessories: 1 piece of Chongqing hot pot base (half a palm-sized piece), 2 tablespoons of Pixian watercress, 10 dried small red peppers, a piece of ginger, 1/4 teaspoon of salt, 1 tablespoon of rice wine, Appropriate amount of green onions, appropriate amount of shallots, appropriate amount of chicken soup or water, and a little ginger slices.

Reference for the above content: Baidu Encyclopedia-Maoxuewang