In the 1940s, there was a couple in Ciqikou in Chongqing, selling pork leftover offal every day, directly discarded, but then the wife felt very ok, so she began to sell the offal soup on the street, one day the wife poured fresh pig blood into the pot, found that the more cooked more tender, delicious, so it was named Mao Blood Wang.
<h1 class="pgc-h-arrow-right" data-track="3" > limited order</h1>
In a fly restaurant in Chongqing, the couple has been in their sixties, the area of the store is not very large, walk into the store door will find that there are only two or three tables can sit people, the overall decoration is nothing special, fortunately it is relatively clean, the store's hair blood limited sales, and need to book in advance, more fancy is that the dishes in the store can not be added extra, so diners will calculate their own needs to order dishes, so as not to be full when they arrive.
<h1 class="pgc-h-arrow-right" data-track="5" > fresh ingredients</h1>
The shop of Mao Blood Wang is made of fresh pig blood, fresh and spicy soup base is the characteristics of Chongqing Jianghu cuisine, Blood Wang slowly into the pot, through the temperature of blood Wang slowly absorb the taste of the soup, although Mao Blood Wang is named after Blood Wang, but Mao Blood Wang's dishes also have many tricks, which can have lettuce, can also have kelp, you can also have bean sprouts, after cooking with the base, you also need the last step to draw the eye, that is, with the need for hot oil raw blanching, However, the hot oil in the shop is made with green peppercorns and peppers, and when poured into the hairy blood, the spicy and fresh flavor of all the ingredients is completely released.
<h1 class="pgc-h-arrow-right" data-track="7" > tender taste</h1>
In the early morning, fresh blood Wang can be taken home can be slowly tightened in warm water, until the diners eat, directly put the blood Wang into the pot to cook, blood Wang is very tender, but also elastic, hot and spicy soup taste, so that blood Wang taste rich, aroma overflowing, 3 points of hemp, 3 points of spicy, 4 points of incense, the unique aroma in the moment of pouring oil, it will be emitted, the lettuce and bean sprouts inside are authentic hometown side dishes, bean sprouts are very flavorful.
The owner of the shop boils Mao Blood Wang every day there is a limit to the number, not because you don't want to do it, but because you are very tired, and the ingredients are only the number of fixed, it is impossible to add dishes, the boss is very confident in his cooking skills, he has released a bold word, as long as the customer says that Mao Blood Wang's dish is not delicious, the boss dares not charge money, and what is in the store is what to eat.
Speaking of Mao Blood Wang, naturally also talk about its price, Mao Blood Wang was originally a big dish, the price will naturally not be low there, a pot as long as 200 pieces, full of portions, a huge blue and white porcelain soup bowl is its utensils. If there are diners who feel that the hair blood is high and spicy, you can also match the sweet and sour ribs in the store to solve the spicy, the sweet and sour ribs do not use additional additives, that is, the ratio of vinegar and sugar is just right, eating is not greasy, the sweetness is just right, the outer layer of the ribs has a caramel feeling, it is completely the taste of childhood, and the aftertaste is endless.