Mao xue wang (, ; Chengdu-Chongqing dialect: , ) is a Chongqing cuisine dish from Chongqing, China. The dish consists of blood curds and tripe along with mung bean sprouts, served in a mala seasoned oily broth. While similar to Chongqing hot pot in that the broth is not intended to be eaten, mao xue wang is served fully cooked in a communal bowl and is not simmered at the table, comparable to shuizhu.
Preparation
Mao xue wang is typified by blood curds cooked in a mala-spice broth, featuring chili oil with dried chilies and Sichuan peppercorns floating on the surface. Typical additional ingredients include tripe, mung bean sprouts, lunch meat, tofu and other assorted offal.
Etymology
The name mao xue wang is derived from the characters , 'raw'; , 'blood'; and , an archaic symbol for 'blood'. In the Chengdu-Chongqing dialect, the first character may be substituted for , 'rough'.
History
The legendary origin of mao xue wang is that the dish was invented by accident in the 1940s in Ciqikou, Chongqing, when a woman at a food booth selling malatang dropped blood curds into the broth; the resulting proto-mao xue wang was immediately popular.
Mao xue wang was identified as one of twelve quintessential Chongqing cuisine dishes by the Chongqing Municipal People's Government in 2012; the dish was defined as a core part of Chongqing cuisine later that year by the National Standardization Administration.
Gallery
See also Blood soup Chongqing hotpot Malatang Shuizhu References