Mao Xuewang is a specialty dish of Sichuan cuisine and one of the pioneers of Chongqing Jianghu cuisine. It has been included in the “Chongqing Cuisine Cooking Standard System” by the National Standards Committee.
Mao Xuewang uses duck blood as the main ingredient for cooking, with cooking techniques mainly focused on cooking dishes, and the taste belongs to spicy and numbing flavor. It originated in Chongqing and is popular in the southwest region. It is a famous traditional dish, which is made by boiling and eating raw blood and minced tripe as the main ingredient, hence the name.
In the 1940s, there was a butcher surnamed Wang at the Shuitou in Ciqikou Ancient Town, Shapingba, Chongqing, who processed the leftover meat at a low price every day. Wang’s wife Zhang felt it was a pity, so she started selling mixed soup at a small stall on the street. She cooked pork head, pork bones, ginger, Sichuan peppercorns, cooking wine over low heat, added peas to make the soup, and added pig lung leaves and fat intestines, which tasted particularly good. By chance, Zhang added fresh pig blood into the mixed soup and found that the blood became more tender and tasted fresher as it was cooked. This dish is made by boiling raw blood and eating it immediately, hence the name Maoxuewang. Mao “is a Chongqing dialect, which means rough and careless.
