Duck blood is the main ingredient, and Mao Xuewang's cooking is mainly cooking, with a spicy taste. Maoxuewang is a special dish in Chongqing, Sichuan Province. This dish is boiled with raw blood and eaten now, hence the name Maoxuewang. Mao Xuewang's fame led the army of Sichuan cuisine and swept the country. Spicy temptation has improved and innovated the traditional Maoxuewang, and constantly carried forward its characteristics of bright red soup, spicy and delicious, and strong taste. It is a famous Bashu dish worth tasting quickly.

Food ingredients and raw material formula: main ingredients: duck blood (white duck) (500g) and soybean sprouts (150g); auxiliary materials: eel (100g), pork (100g) and ham sausage (150g). Seasoning: green onion (50g), salt (3g), pepper (dried red tip) (15g), pepper (5g), cooking wine (10g), monosodium glutamate (10g) and vegetable oil (50g). The best Maoxuewang is improved by adding sea cucumber, hairy belly, eel beef, yellow throat slices and lunch slices. Seasoning: pepper, pepper, etc. Flavor features: spicy and delicious, juicy and full of flavor, Bashu veteran, continue to write brilliantly. ?

Maoxuewang takes duck blood as the main ingredient, cooking skills are mainly cooking, and the taste is spicy. Originated in Chongqing and popular in Chongqing and Southwest China, it is a famous traditional dish. This dish is made of raw blood and eaten while it is hot. The main ingredient is tripe, hence the name.

Maoxuewang is a special dish in Chongqing, and it is also one of the originators of Chongqing cuisine and Jianghu cuisine. It has been listed in Chongqing Cuisine Cooking Standard System of National Standards Committee. Spicy temptation has improved and innovated the traditional Maoxuewang, and constantly carried forward its characteristics of red and bright soup, spicy and delicious, and thick taste.