In the 1920s, next to the water pier in Ciqikou Ancient Town, Shapingba, Chongqing, there was a butcher named Wang who sold the leftover offal every day and disposed of it at a low price. Butcher Wang's daughter-in-law, Mrs. Zhang, felt it was a pity, so she set up a stall selling offal soup on the street. She made a soup with pig head meat, pork and peas, added pig lung leaves, fat intestines, ginger, Sichuan peppercorns, and cooking wine and simmered it over low heat. , tastes particularly good.
By chance, Zhang put fresh pig blood directly into the offal soup and found that the more the blood was cooked, the tenderer it became and the taste was more fresh. What's the name of this dish? Zhang thought: The traditional way of eating Xuewang is to cook raw Xuewang in a pot first. Then make the Xuewang soup, which is called Shao Xuewang. As for my dish, I boil the raw Xuewang and eat it right away, so I named it Mao Xuewang. Because Maoxuewang is cheap and high-quality, it is very popular among porters, fishermen, and hawkers. Zhang's business is very booming.
Maoxuewang uses duck blood as the main ingredient, the cooking technique is mainly boiling, and the taste is spicy. It originated in Chongqing and is popular in Chongqing and Southwest China. It is a famous traditional dish. This dish is made by boiling raw blood and eating it immediately, with tripe offal as the main ingredient, hence its name. Maoxuewang is a specialty dish in Chongqing and one of the originators of Chongqing cuisine. It has been included in the "Chongqing Cuisine Cooking Standard System" of the National Standards Committee. Spicy Temptation has improved and innovated the traditional Maoxuewang, and continues to carry forward its characteristics of red soup, spicy and fragrant, and rich flavor.