What is hair?

Maoxuewang takes duck blood as the main ingredient, cooking skills are mainly cooking, and the taste is spicy. "Mao" is Chongqing dialect, which means rough and sloppy. The word "blood flourishing" refers to blood tofu, usually duck blood and some pig blood.

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.

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The origin of Mao:

According to legend, the source of Maoxuewang is like this. There is an ancient town called Ciqikou in Shapingba, western Chongqing. Ciqikou Waterfront Wharf has always been an important material distribution center in the lower reaches of Jialing River. As the main port of Chongqing, ships from the south to the north are anchored here. The water port is as lively as a forest, the market shops are bustling, and merchants gather. Ciqikou in the ancient town also occupies the aura of a river.

1970 years ago, a fat lady set up a stall to sell chop suey soup at ciqikou ancient town Water Pier. She cooked the soup with pig's head, pig's bones and peas, added pig's lung leaves and fat intestines, and put ginger, pepper and cooking wine, which was very delicious. By chance, Mrs. Pang put the fresh pig blood tofu directly into the chop suey soup and found that the more cooked the pig blood tofu, the more tender it was and the more delicious it tasted.

This dish is boiled with raw blood and eaten now, hence the name Maoxuewang. Time passes silently like Jialing River. 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. After decades of ups and downs, Mao, a veteran of Bashu, is continuing to write new legends in Beijing.