Chongqing Jianghu cuisine is the most popular food in addition to local Sichuan cuisine and hot pot. Compared with the meticulousness and exquisiteness of Sichuan cuisine, Jianghu cuisine is committed to hemp and spicy, and each dish is a dashing and powerful meal.
As a representative of jianghu cuisine, Mao BloodWang has a position in the minds of Chongqing people that no one can replace. Whether it is a hidden small fried shop in the streets and alleys, or a lively big hotel or a big restaurant, chongqing people's table is always indispensable to this hairy blood.
The three words "Mao Blood Wang", in addition to Blood Wang, we know that it is a common ingredient, which is coagulated with animal blood such as duck blood and chicken blood, and what "Mao" means, the people have different opinions about it.
Because Chongqing people love to eat mao belly, some people say that the "Mao" of Mao Blood Wang refers to mao belly; others say that "Mao" is actually "Mao", which is the same as the practice of impersonating dishes today, referring to an eclectic way of cooking.
In order to find the answer, we have specially reviewed many historical materials, and the mainstream theories that are recognized by people are biased towards the latter. We don't know whether this story is true or not, so we leave it to you to judge.
In the early years, a large pot stew made of various offal, sewage and wool materials was sought after by diners by chance and gradually became famous. As people talked and spread, Mao Bloodwang became a household name in Chongqing and gradually became a local specialty.
Today's Mao Blood Wang, in the hands of different chefs, can make thousands of flavors, quite a Sichuan cuisine "a hundred dishes and a hundred flavors" feeling.
However, the taste of Mao Blood Wang is not in the taste of the dish, under the blessing of dried peppers and dried peppers, the spicy spicy of Mao Blood Wang is as good as ever. What really determines the quality and taste of Mao Blood Wang is the ingredients, if the previous Mao Blood Wang usually used water as the main ingredient, now Mao Blood Wang has more choices.
Mao Gangwang, a small roadside stir-fry shop, prefers inexpensive ingredients, such as ham sausages with a strong starchy taste but are classified as meat dishes, as well as side dishes such as oyster mushrooms and bean sprouts.
The more upscale the restaurant, the higher the quality of Mao BloodWang, especially in terms of ingredients, which has opened up a large gap.
The most expensive mao blood wang that has been eaten since birth is in a restaurant in a commercial district in Chongqing, which is a typical Sichuan cuisine fusion restaurant at a glance, although it has the heroism of Sichuan cuisine, but also has some more Cantonese cuisine.
78 yuan a piece of Mao Blood Wang, although from the exquisite restaurant, but the portion is not sloppy, by the hot oil crispy pepper floating on the clear oil, bringing us a powerful temptation, dried pepper from the paste aroma is appetizing.
Picking up the chopsticks and turning it over in the basin, I found that there was no ham sausage inside, and there was no cabbage, bean sprouts, and even the amount of blood was not the most. We picked out each ingredient and found that there were mille-feuilles, eels, pig hearts, pig tongues, fat intestines, etc., which were not the ingredients commonly used by Mao Blood Wang.
This hairy blood can be described as hardcore! Hard-core ingredients, hard-core portions, and hard-core prices are completely different from the Mao Blood Wang we usually eat, and even make us feel a little confused - is this Mao Blood Wang or Mao Blood Wang?
From the perspective of a foodie, this is indeed Mao Blood Wang, first of all, this dish has duck blood, which is also made according to The method of Mao Blood Wang, but the ingredients inside are more abundant, and this is the charm of Mao Blood Wang.
What do you think is Mao Blood Wang? What is an essential ingredient for a mao blood? Welcome to leave a message to discuss.