As a representative of Jianghu cuisine, Mao Wangxue's position in the eyes of Chongqing people can't be replaced. Whether it is a secret snack bar in the streets or a bustling hotel or restaurant, there is always a lot of blood on the table of Chongqing people.
The word "Mao Wang Xue" is a common ingredient except blood king, which is coagulated from animal blood such as duck blood and chicken blood. What does "Mao" mean? People have different views on it.
Because Chongqing people love to eat hairy belly, some people say that Mao Wangxue's "hair" refers to hairy belly; Some people say that "Mao" is actually "Mao", which is exactly the same as the practice in maocai today. It refers to an eclectic cooking method.
In order to find the answer, we specially read a lot of historical materials, and the mainstream views recognized by people are biased towards the latter. We don't know whether the story is true or not, so let you judge.
In the early years, by chance, the cauldron stew made of various internal organs, water and wool was sought after by diners and gradually became famous. With people coming and going to talk and spread, Mao Wangxue became a household name in Chongqing and gradually became a local specialty.
Today, Mao Wangxue, in the hands of different chefs, can make thousands of flavors of Qian Qian, which is quite Sichuan cuisine.
However, the taste of Mao Xuewang does not lie in the taste of dishes. With the blessing of dried peppers and dried peppers, Maoxuewang is as spicy as ever. What really determines the quality and taste of Maoxuewang is the ingredients. If the former Maoxuewang usually used water as the main component, then the present Maoxuewang has more choices.
Mao of roadside snack bar prefers low-priced ingredients, such as ham sausage with rich starch flavor, but it is divided into meat dishes, as well as easy-to-handle side dishes such as Pleurotus ostreatus and bean sprouts.
The more upscale the restaurant, the higher the quality of Maoxuewang, especially in terms of ingredients, which has opened a big gap.
The most expensive dish I have eaten since I was born is a restaurant in a business district in Chongqing. At first glance, this restaurant is a typical Sichuan restaurant. Although it has heroic Sichuan cuisine, it also adds some restrained Cantonese cuisine.
Although Mao Xuewang in 78 yuan comes from a high-class restaurant, its weight is not sloppy. Pepper crisp is floated on the clear oil by hot oil, which brings us a strong temptation. The paste smell of dried peppers is very appetizing.
I picked up chopsticks and rummaged in the basin. I found that there were no sausages, cabbage and bean sprouts, and even blood was not the richest. We picked out every ingredient and found that there are thousands of layers such as hairy belly, eel, pig heart, pig tongue and fat sausage, which are not commonly used ingredients of Mao.
This bloody road can be described as a hard core! Hard core composition, hard core weight and hard core price are completely different from those we usually eat, and even make us feel a little confused-is this Mao Wangxue or Mao Wangxue?
From the point of view of eating goods, this is indeed Mao Wangxue. First of all, this dish has duck blood, which is also made according to Mao's practice, but the ingredients inside are richer, which is the charm of Mao.