Origin of the dish:

In the 1940s, Chongqing City, Shapingba, Magikou ancient town of the water dock there is a butcher surnamed Wang every day to sell meat leftover miscellaneous mince, at a low price. Wang's daughter-in-law Zhang felt pity, so the street to sell up miscellaneous minced 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. The name "Mao Blood Wanton" has been widely spread because it has a mixture of maw, tripe and leaves as the main ingredient.

Mao Blood Want, also known as Bold Blood Want, is one of the ancestors of Chongqing Jianghu cuisine, is originated in Chongqing Magnetic Weakness of the famous Sichuan cuisine snacks.

Methods

Maobaowang is usually made with duck blood (i.e. duck blood wang, or pig's blood in some areas) and some ingredients, such as duck intestines, loach, ham sausage, luncheon meat, duck belly, pig's heart and other meats, as well as bean sprouts, lettuce, fungus, and other non-meats. Some places have different toppings, such as replacing loach with fish or eel, or adding maw or squid.

The traditional clear soup flavor is simmered in a pot, while the spicy flavor uses a regular pot.