🍽️ Maoxuewang

Blood, tripe and sausage in fiery broth.

Maoxuewang is one of Chongqing's signature Jianghu dishes, originating in the old town of Ciqikou. It centres on duck blood curd, cooked together with tripe, aortic wall, eel, luncheon meat, bean sprouts and wood ear in a large bowl of fiery red broth. The blood curd is silky as tofu and melts on the tongue, while tripe and aortic wall give a snappy, bouncy contrast; the whole bowl is glossy red and heavy with chili and Sichuan pepper, packed with ingredients. It demands freshness and bold oil-and-chili seasoning, arriving steaming in a big basin full of street-side bravado. A favourite sharing dish among friends in Chongqing, it goes perfectly with rice and is especially warming in cooler weather.