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| Type | Shuizhu/hot pot |
|---|---|
| Place of origin | Ciqikou, Chongqing |
| Region or state | Chongqing, China |
| Associated cuisine | Chongqing cuisine |
| Invented | 1940s |
| Main ingredients | blood curd, mala spice broth & chili oil |
| Ingredients generally used | duck blood, tripe, mung bean sprouts, lunch meat, tofu. offal |
| Similar dishes | Chongqing hotpot |
Mao xue wang (Chinese: 毛血旺, romanized: máoxuèwàng, transl. 'raw blood soup'; Chengdu-Chongqing dialect: 冒血旺, lit. 'rough blood soup' [1][2]) 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
[edit]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. [1][3]
Etymology
[edit]The name mao xue wang is derived from the characters 毛, 'raw'; 血, 'blood'; and 旺, an archaic symbol for 'blood'. In the Chengdu-Chongqing dialect, the first character may be substituted for 冒, 'rough'.[1][3]
History
[edit]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.[1][3]
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.[1][4]
Gallery
[edit]
Homemade dish with lunch meat
Mao xue wang with sesame seeds
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See also
[edit]References
[edit]- 1 2 3 4 5 Yunfei (谭云飞), Tan. "Red Recipe". The World of Chinese. Retrieved 2026-06-01.
- ↑ Hammarström, Harald; Forkel, Robert; Haspelmath, Martin (eds.). "Chengdu Mandarin". Glottolog . Jena, Germany: Max Planck Institute for the Science of Human History.
- 1 2 3 Dunlop, Fuchsia (2019). The Food of Sichuan (1st ed.). W. W. Norton & Company, Incorporated. pp. 170–171. ISBN 978-1-324-00483-7.
- ↑ "脱离川菜 渝菜要自成一派 看看都有哪些标准" [Separating from Sichuan cuisine, Chongqing cuisine must establish its own standards -- Let's take a look at what these standards are.]. cq.cqnews.net. Hualong Net. 31 May 2012. Archived from the original on 2012-06-01. Retrieved 2026-06-02 – via Chongqing Evening News.