The reasons are as follows:

In the 1940s, there was a butcher surnamed Wang at the water dock of Ciqikou Ancient Town, Shapingba, who sold the offal left over from selling meat at a low price every day.

The butcher’s wife Zhang felt it was a pity, so she started selling offal soup at a stall on the street. She simmered pork head meat, pork bones, ginger, pepper and cooking wine over low heat, and added peas to make soup. Adding pig lung leaves and fat intestines, it is loved by many diners.

By chance, Zhang put fresh pig blood directly into the offal soup. He found that the more the blood was cooked, the tenderer it became, the fresher the taste, and the more diners loved it.

This dish is made by boiling raw blood and eating it right away, hence the name Maoxuewang.

Maoxuewang uses tripe, louver and other offal as its main ingredients. The name of the dish is widely spread, and it has become one of the originators of Chongqing Jianghu 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 Chongqing and Southwest China. It is a famous traditional dish. The recipe is as follows:

Ingredients: 500g duck blood, 100g beef tripe, 100g beef louver, 150g soybean sprouts, 100g eel, 100g pork, 150g ham sausage, 50g day lily, 50 grams of fungus, 100 grams of lettuce, 50 grams of green onions, 3 grams of salt, 15 grams of pepper, 5 grams of Sichuan peppercorns, 10 grams of cooking wine, 10 grams of MSG, and 50 grams of vegetable oil.

1. Wash the duck blood and cut into pieces, cut the beef louvers and tripe into strips, and slice the ham.

2. Boil the water in the pot, add the beef louvers and tripe, blanch them and set aside. Boil the duck blood for 5 minutes, take it out and set aside.

3. Pour oil into the wok and sauté the onions, ginger and garlic. Pour in the Maoxuewang base ingredients and stir-fry until fragrant.

4. Pour in the washed soybean sprouts and stir-fry.

5. Add appropriate amount of water, sugar, cooking wine and a little light soy sauce.

6. After cooking for 5 to 8 minutes, add duck blood and continue to cook for 5 to 8 minutes. 7. Add beef louvers and tripe, bring to a boil, add salt and chicken essence to taste, and finally add ham and bring to a boil and turn off the heat. 8. Pour out the Maoxuewang, add sesame oil to the pot and heat it up, pour the hot oil on the Maoxuewang, and then sprinkle with garlic sprouts, coriander and cooked sesame seeds.