By chance, Zhang directly put fresh pig blood curd into the chop suey soup, and found that the more boiled the blood curd, the more tender it became and the more delicious it tasted. This dish is made by boiling raw blood and eating it now, so it is named Maoxuewang. "Mao" is a Chongqing dialect, which means rough and sloppy. And there are chop suey such as hairy belly louver as the main material.

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Extended information:

Maoxuewang is made of Xuewangwang (pig, duck and chicken blood can be used) as the main ingredient, and its cooking skills are mainly cooking, and its taste is spicy. Originated in Chongqing (which belonged to Sichuan before being directly under the central government), it is popular in Chongqing and Southwest China, and now it is gradually accepted by spicy foodies all over the country. It is a famous traditional Sichuan dish.

health tip: when eating this dish, you should pay attention to that excessive mala Tang will hurt the oral cavity and gastric mucosa, resulting in congestion and edema. Long-term stimulation may also induce esophageal cancer and gastric cancer.

sogou encyclopedia-Mao xuewang

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2ftbb5p6d By chance, Zhang directly put fresh pig blood into the chop suey soup and found that the more it was cooked, the more tender it was and the taste was fresher. This dish is made by boiling raw blood and eating it now, so it is named Maoxuewang. "Mao" is a Chongqing dialect, which means rough and sloppy. And there are chop suey such as hairy belly louver as the main material.

The other three answers

Origin of Mao Xuewang

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