Maoxuewang originated in ciqikou ancient town, Chongqing, and is a famous snack in Chongqing. Later, it was further developed, and many ways of eating were developed. Now Maoxuewang, which is popular in the market, is a small hot pot developed on the basis of hot pot in a hot pot restaurant in Qixinggang. What we introduce here is the method of making Maoxuewang in Qixinggang.

Materials:

Duck blood curd 500g, eel slices 1 00g, pork100g, ham sausage150g, fresh yellow flowers 50g, bean sprouts150g, water-borne fungus 50g and lettuce head100g.

Bonbon chicken

Spicy type. Choose chicken breast and chicken leg meat, add fresh soup and cook, knock loose the meat, tear it into shredded chicken and pour the sauce. Features are spicy, salty and delicious, and shredded chicken is tender and refreshing. Because in the cooking process, the chicken should be beaten with a small wooden stick to make it soft, so it is named "Bang Bang Chicken".

pork jiont stewed with rock sugar

Salty and sweet type. It is a common dish in residents' family banquets. It is characterized by plump shape, bright red color, soft and tender inside, salty, sweet and delicious aftertaste.

Crispy fish

Sweet and sour flavor. Use 800 grams of fresh fish, process and clean it, add bean powder, then spray fry it with hot oil to set it, and pour sweet and sour juice when it is cooked. It is characterized by sweet and sour taste, crispy skin, tender meat and long aftertaste.

Dried shredded eel

Spicy type. "Dry stir-fried" is a unique cooking method of Sichuan cuisine, and it is very important to master the cooking temperature. The characteristics of dry stir-fried dishes are soft, fragrant and refreshing, spicy and delicious, with endless aftertaste.

Dry-roasted rock carp

Home-cooked flavor. A rock carp of about 600 grams is selected and cooked by the unique "dry-burning" method of Sichuan cuisine. The dish has the characteristics of complete fish shape, bright red color, tender and delicious meat, slightly spicy and sweet.

Braised fish wings

Salty flavor type. Use shark wings, chicken, duck, pork and ham, mix with fresh soup, and barbecue to collect juice. Featuring bright wing needles, soft and refreshing, and thick and fresh juice. It's a delicacy for high-class banquets.

Kung Pao Chicken?

Spicy flavor type. According to historical records and folklore, this dish is related to Ding Baozhen, governor of Sichuan in the Qing Dynasty. Ding was named Prince Shaobao (honorific Gong Bao). Its characteristic is that the diced chicken is tender and refreshing, spicy, sweet and sour.

Special Flavored Shredded Chicken

Odd taste type. It is a special dish unique to Sichuan cuisine. This dish is characterized by its sweet, sour, spicy, salty and delicious flavors.

Braised pork slices with crispy rice

To cook this dish, you should master the heat properly and operate it quickly. It is characterized by smooth and tender meat slices, crispy rice crust, sweet and sour taste and squeaky sound.

Fish maw with poached pork.

Salty flavor type. Take the processed yellow fish maw, feed it with fresh soup, apply fish maw, draw flowers in the shape of ham, melon coat and mushrooms, and steam it in a cage. It is a senior banquet dish with beautiful image, delicate texture and fresh soup.

Hosta lotus leaf

Salty flavor type. This dish is in season and is a delicacy for local residents. It is characterized by fragrant smell, soft and tender meat, salty and refreshing.

stir-fried boiled pork slices in hot sauce

Home-cooked flavor. This is a special dish of Bashu, which can be cooked by local residents, and each has its own strengths. Characterized by beautiful color, rich fragrance, slightly spicy and sweet, fat but not greasy. It has the reputation of "crossing the street".

Hot and crisp

Salty flavor type. This dish is a kung fu dish with chicken gizzards and pork tripe cut and stir-fried. The characteristics are clear red and white, salty and crisp.

Litchi squid roll

Select high-quality squid slices and cut flowers, fry them in the pot, and turn them into rolls naturally. It is characterized by beautiful appearance, sweet and sour taste, softness and toughness. This dish shows the chef's skill in cutting, cooking and seasoning.

ghfgjj

Salty flavor type or mellow sweetness type. This dish is often seen on the table of local residents, commonly known as "deduction of meat". It is characterized by beautiful dish shape, tender, soft and glutinous, fat but not greasy.

Wool beef

Five flavors. This dish is not the meat of a "hairy cow", but the cooked beef. Because of the complicated cooking process, this dish is not cooked in general families and restaurants. It is characterized by amber color, soft meat, slag at the entrance, fragrant and delicious, and endless aftertaste.

Stewed oxtail soup

Salty flavor type. Stewed oxtail soup, pay attention to it, you must choose the middle part of peeled oxtail and cut it from the bone seam. Soak in clear water before stewing, add seasoning when you put it into the pot, boil it to remove all floating foam, and simmer it slowly with low fire to achieve the characteristics of soft oxtail, fresh meat without scattering, fresh soup color, fresh fragrance and mellow taste.

Stewed Jiangtuan Fish

Ginger juice flavor type. Use the special product of Jialing River, Jiangtuan fish (fathead fish), and steam it into a dish. It has the characteristics of intact fish shape and fresh and tender taste. It is regarded as the top grade fish.

Fairy duck

Salty flavor type. Choose a fat duck, add ham, magnolia slices, dried mushrooms and fresh soup, fry and pour into a dish. It is characterized by soft and tender meat and strong salty flavor.

Sliced Beef in Hot Chili Oil

Spicy type. It is one of the special dishes of Sichuan cuisine. It has the characteristics of outstanding spicy taste and fresh and tender meat slices.

Sliced Boiled Pork with Garlic Sauce

Garlic paste flavor type. It can be seen that the chef's skill on the knife is characterized by red juice and white meat, salty and slightly spicy, thick garlic flavor, large slices, thin and translucent.

Sweet and Sour Spare Ribs

Sweet and sour flavor. This dish is a good dish to accompany with wine. It is difficult to cook this dish well, and there are high requirements for the preparation of flavor juice and cooking temperature. Features are crisp, sweet and sour, with a long and refreshing aftertaste.

Spicy Smoked Fish

Five flavors. The cooking process of this dish is complicated, and it needs to be seasoned many times, fried, roasted and roasted. The finished dish has the characteristics of fragrance, crispness, freshness and sweetness, and is a delicacy with wine.

crisp fried spareribs

Salty flavor type. Choose pork ribs, marinate them for flavor, steam them soft, and fry them in oil pan. Characterized by beautiful color, crisp, fragrant and tender. Drinking with meals is really a delicacy.

Yipin sea cucumber

Salty flavor type. Use one Radix Aconiti, feed fresh soup, and mix with chicken, ham, scallop, winter bamboo shoots, and Tricholoma, steam until soft, and pour it into a dish. It has the characteristics of tangible beauty, tender texture, bright juice, salty flavor and mellow taste.

fried shredded pork with sweet and sour sauce

Fish flavor type. As one of the special dishes in Sichuan cuisine, it is a kung fu dish to test the chef's seasoning skills. It is characterized by bright color, salty, sweet, sour and fragrant, and rich ginger, onion and garlic flavor.

duck smoked with camphorwood and tea leaves

Smoke flavor type. Sichuan cuisine is a special dish, so ducks are strict in material selection, complex in seasoning and exquisite in cooking. In the past, there were few people, and they were only court meals. Its characteristics are salty and fragrant, crispy skin and tender meat, and refreshing slag.

Chongqing hot pot

Spicy and spicy, salty, sour and spicy, divided into clear soup hot pot, red soup hot pot and Yuanyang hot pot with both. Chongqing hot pot is famous for its exquisite soup, spicy and delicious flavor, diverse raw materials, wide adaptability, unique style and warm scene.

Dictyophora pigeon eggs

Salty flavor type. It is a very nutritious soup dish to cook pigeon eggs with bamboo fungus and broth. The characteristic is that the soup is fresh, tender and refreshing.