What is the origin of Mao's name?

In the 1940s, there was a butcher named Wang Xing at the ciqikou ancient town Water Terminal in Shapingba, Chongqing, who treated the leftovers at a low price every day. Wang's daughter-in-law Zhang felt it was a pity, so she set up a stall selling chop suey soup in the street. She used pig's head meat, pig's bones with ginger, pepper and cooking wine, simmered on low fire, added peas to make soup, and added pork lung leaves and pork intestines, which was particularly delicious.

By chance, Zhang put the fresh pig blood curd directly into the chop suey soup, and found that the more boiled the pig blood curd, the more tender it became, and the more delicious it became. This dish is boiled with raw blood and eaten now, hence the name Maoxuewang. "Mao" is Chongqing dialect, which means rough and sloppy. And there are chop suey such as beef omasum and venetian blinds as the main ingredients, so the name of this dish "Maoxuewang" is widely circulated.

Mao Xuewang, also known as Mao Xuewang, is one of the ancestors of Chongqing Jianghu cuisine and a famous Sichuan snack originated in Ciqikou, Chongqing.

The way of doing things

Maoxuewang is generally made of duck blood (duck blood, and pig blood in some areas) and some ingredients, such as duck sausage, loach, ham sausage, lunch meat, duck belly, pig heart and other meats, as well as non-meat such as bean sprouts, lettuce and fungus. In some places, the ingredients are different, such as changing loach into fish or eel segments and adding hairy belly or squid.

Traditional clear soup is stewed in a pot, and spicy soup is cooked in an ordinary pot.