Mao Blood Wanton is a dish of what place

Mao Blood Wanton is a specialty dish of Chongqing Municipality and one of the originators of Chongqing Jianghu Cuisine, which has been included in the National Standards Committee's "Chongqing Cuisine Cooking Standards System".

Mao Blood Wanton is made with duck blood as the main ingredient, and the cooking technique is based on boiling the dish, and the flavor is spicy. It originated in Chongqing, popular in Chongqing and the southwest, is a famous traditional dish, this dish is raw blood Wanton hot now eat, and maw mash as the main ingredient, so the name.

A cuisine generally comes with its own story, so that when people taste it, but also can evoke spiritual **** Ming, so that the food is no longer just food, but has more spirituality. Legend has it that there is a butcher in the ancient town of Shapingba District, Chongqing City, Magukou water dock, he sells meat every day the rest of the minced meat to sell at a low price, his daughter-in-law Zhang's think it's a pity to be used to cook the soup, made into a soup of minced meat to sell, a chance to find into the soup the more the more tender the more tender the blood Want Want, delicious flavor. This dish is the raw blood wang hot now eat, so named Mao blood wang. Mao" is a Chongqing dialect word meaning "rough" and "sloppy".

The reason why Mao Blood Wanton is so popular is that it comes from the working people at the bottom of the ladder of life. Like the hot pot, the basic ingredients of Mao Blood Wanton are those that were often thrown away back in the day and then unceremoniously cooked to create the delicacy. The red soup looks appetizing, and a pot of Mao Blood Wanton with a bowl or two of white rice is a perfect match, making it unforgettable for those who have eaten it.