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 the southwest region. It is a famous traditional dish. This dish is made by boiling raw blood and eating it right away, with tripe offal as the main ingredient, hence its name.

Maoxuewang is a famous specialty dish in Chongqing and one of the originators of Chongqing Jianghu cuisine. It has been included in the "Chongqing Cuisine Cooking Standard System" of the National Standards Committee.

Extended information

By mastering four tricks, you can easily distinguish real and fake duck blood:

1. Look at the stomata. Real duck blood tofu has no pores when uncooked and has a smooth surface. When cut with a knife, there will be holes of different sizes on the cut surface. The fake duck blood tofu has honeycomb-like pores when it is not cooked. After cutting with a knife, evenly sized pores will appear on the cut surface.

2. Look at the color. The real duck blood tofu is red, while the fake one is close to brown.

3. Taste the taste. The real duck blood is thin, smooth and tender. It tastes like tofu in the mouth and has a light fragrance. Fake duck blood is often added with some starch and other chemicals during processing. It is generally tough and can be stretched, and tastes very tough, like jelly.

4. Chopstick method. Use chopsticks to pick it up. What you can't pick up easily is fake duck blood, and what's easy to pick up is real duck blood.

People's Daily Online - Duck blood is more nutritious than pig blood. Teach you four tips to identify real and fake duck blood