Speaking of Maoxuewang, it is generally considered as an important representative of Sichuan cuisine, mixed with kung pao chicken, fish-flavored shredded pork and Sichuan-style pork. It stands to reason that Maoxuewang is an important dish, and it is also known as the three famous dishes of Ciqikou with stewed thousands of slices and twisted fish. Outsiders always think that Mao Xuewang must have a hairy belly, otherwise how to explain the word "Mao"?
The word "Mao" actually represents a cooking method, because the production of Mao Wangxue is actually very rough, there is no specific way, and the ingredients are completely according to everyone's own preferences. In other words, the word "Mao" can be understood as rough and impetuous.
Why is Mao Wangxue so sought after by everyone? Perhaps a big reason is its inclusiveness. I sometimes call it "stew" in Chongqing, because there are too many kinds of ingredients in it, which is similar to stew in Northeast China.
Because of its richness and diversity, everyone can basically find their favorite food in it, that is to say, it can basically satisfy everyone's taste, provided that you eat spicy food. However, as far as spiciness is concerned, Maoxuewang is actually not a particularly spicy category.
Before liberation, there was a folk song in Chongqing called "Zhang while the iron is hot, Li while the iron is hot, give my sister scissors." My sister told me to rest, so I won't rest. I'm going back to strike while the iron is hot. Mao Tie hit three and a half pounds, and the dolls came to see ... "In this way, it can be seen that Mao's" Mao "actually means raw, while Mao means raw blood.
Therefore, different people have different understandings of Mao.