Made with duck blood as the main ingredient, the cooking technique of Mao Blood Wanton is based on boiling the dish, and the flavor is spicy. Mao Blood Wanton is a specialty of Chongqing, Sichuan Province, the dish is raw blood Wanton hot now eat, so named Mao Blood Wanton, Mao Blood Wanton's fame has led the army of Sichuan cuisine, swept north and south of the Yangtze River. Spicy Temptation has improved and innovated the traditional Mao Blood Wanton, which is a famous dish of Sichuan that is worth a taste.

Food ingredients and raw materials recipe: main ingredients: duck blood (white duck) (500 grams) soybean sprouts (150 grams) Accessories: eel (100 grams), pork (fat and thin) (100 grams), ham sausage (150 grams), yellow cauliflower (50 grams) fungus (hair) (50 grams), lettuce (100 grams). Seasonings: green onion (50g), salt (3g), chili pepper (red, sharp, dry) (15g), pepper (5g), cooking wine (10g), monosodium glutamate (10g), vegetable oil (50g). The best hairy blood Wanton is improved on the basis of the addition of sea cucumbers, tripe, eel cattle, yellow throat slices, luncheon meat slices. Seasonings: chili, pepper, etc. Flavor characteristics: spicy and fragrant, juicy and full-flavored, Ba Shu veterans, renewed glory.

Mao Blood Wanton is made of duck blood as the main ingredient, and the cooking technique is based on boiled vegetables, and the flavor is spicy. Originating from Chongqing and popular in Chongqing and the southwest, it is a famous traditional dish. This dish is the raw blood of Want Want to eat now hot, and maw mash as the main ingredient, so the name.

Maobaowang is a specialty of Chongqing and one of the originators of Yu cuisine, which has been included in the National Standards Committee's "Yu Cuisine Culinary Standards System". Spicy Temptation has improved and innovated the traditional Mao Blood Wanton, and has continued to develop its characteristics of red soup, spicy and fresh aroma, and thick flavor.