One dish a day - Mao Blood Wang

Today come to a classic Chongqing jianghu dish, Mao Blood Wang.

Mao Blood Wang is also known as Mao Blood Wang", its taste is spicy and fragrant, "Mao" in the Sichuan dialect refers to the meaning of boiling boiling, popularly speaking, it is overcharged water, "Blood Wang" refers to blood tofu, generally with duck blood, individually with pig blood.

In the 1940s, there was a butcher surnamed Wang at the ciqikou ancient town pier in Shapingba, Chongqing, who disposed of the offal left over from the sold meat at a low price every day, but his wife felt that it was a pity to do so, so she set up a stall and sold offal soup on the street. His wife made the best use of her belongings, simmered the pork head meat, pork bones and other spices together with peas into a soup, and then added pig lungs and fat intestines to find a special bass. By chance, she put fresh pig blood in the offal soup, and found that this blood was more and more tender and delicious, so she retained this method. Because this dish is the raw blood Wang is blanched and eaten, it is named Mao Blood Wang, "Mao" is the dialect of Chongqing area, that is, rough, sloppy meaning, at the same time there are hair belly blinds and other offal as the main ingredient.

Ku people Linjiang Shi craftsmanship, red soup wonderful cooking blood and intestines. Spicy and fresh flavor hair and blood, Huanyu gourmets are refreshing.