Hello, my friend! Maoxuewang is a special dish in Chongqing, and it is also one of the originators of Jianghu dishes in Chongqing. It has been included in the cooking standard system of Chongqing cuisine by the National Standards Committee.

Mao was invented by a butcher named Mao at ciqikou ancient town Wharf, Shapingba District, Chongqing. He makes chowder from leftover meat he sells every day.

Maoxuewang is very popular because of its spicy and delicious taste and diverse ingredients. Maoxuewang is a special dish in Chongqing, which is now famous all over the country. This dish is distinctive, with many different ingredients, such as duck blood, soybean sprouts, eel, pork, hairy belly, day lily, squid, lunch meat and so on. , thick and fragrant.

Maoxuewang is called Maoxuewang because it is a bloody dish. It is hot. Eat it now. This dish is named Maoxuewang because it is spicy and is eaten now. Maoxuewang, also known as Maoxuewang, tastes hemp, spicy, fresh and fragrant. The word "blood curd" refers to blood tofu, which is usually made of duck blood and some of it is made of pig blood. It tastes spicy.