Everyone knows that Maoxuewang tastes spicy and delicious, so what is the origin and history of Maoxuewang? In fact, Mao was handed down from Wang Xue in War of Resistance against Japanese Aggression's time. In the ancient town of Shapingba, Chongqing, there was a butcher named Wang who bought pork every day and left some pig offal. He would sell it at a low price, but the butcher's daughter-in-law thought it was a waste, so she came up with a way to sell chop suey soup, then washed pig's head, pig's lung leaves, pig's belly and pig's intestines, put all kinds of seasonings on them to cook the soup, and later added some pig's blood, thus creating customers.
Over time, Mao's production skills have been continuously improved and innovated, and the soup is bright red, spicy and delicious, and has a thick taste. Now, Mao leads the army of Chongqing cuisine with his fame, which is popular in the north and south of the country and deeply loved by the public.
The production of Maoxuewang is simple and not simple. There are only three processes in the process: stir-frying, adding soup and warm cooking. However, it is not easy to cook meat and vegetarian materials, such as Wang Xue, edamame, bean sprouts and Chinese cabbage in a pot and ensure their best taste.