Mao xue wang

Mao xue wang
TypeShuizhu/hot pot
Place of originCiqikou, Chongqing
Region or stateChongqing, China
Associated cuisineChongqing cuisine
Invented1940s
Main ingredientsblood curd, mala spice broth & chili oil
Ingredients generally usedduck blood, tripe, mung bean sprouts, lunch meat, tofu. offal
Similar dishesChongqing hotpot
  •  Wikimedia Commons logo Media: Mao xue wang

Mao xue wang (Chinese: 毛血旺, romanized: máoxuèwàng, transl. 'raw blood soup'; Chengdu-Chongqing dialect: 冒血旺, lit. 'rough blood soup' ) 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 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'.

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.

See also

References

  1. 1 2 3 4 5 Yunfei (谭云飞), Tan. "Red Recipe". The World of Chinese. Retrieved 2026-06-01.
  2. ↑ Hammarström, Harald; Forkel, Robert; Haspelmath, Martin (eds.). "Chengdu Mandarin". Glottolog . Jena, Germany: Max Planck Institute for the Science of Human History.
  3. 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.
  4. ↑ "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.