In the 1940s, there was a butcher named Wang Xing at ciqikou ancient town Water Terminal in Shapingba, who sold leftover meat scraps 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 hairy belly blinds as the main ingredients.

Extended data:

Maoxuewang takes Xuewangwang (pig's blood, duck's blood and chicken's blood) as the main ingredient, and its cooking skill is mainly cooking, with a spicy taste. Originated in Chongqing (formerly Sichuan), it is popular in Chongqing and Southwest China, and now it is gradually accepted by spicy foodies all over the country. This is a famous traditional Sichuan dish.

Health tip: when eating this dish, you should pay attention to that excessive mala Tang will hurt the mouth and gastric mucosa, causing congestion and edema. Long-term stimulation may also induce esophageal cancer and gastric cancer.

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