Chongqing Mao Xue Wang (Spicy Blood Curd and Assorted Ingredients in Hot Pot) is a classic Sichuan dish full of a bold, unrestrained charm, known for its rich ingredients and spicy, savory flavors. It mainly features duck blood curd, which has a tender texture and melts in the mouth. It is paired with a variety of ingredients such as tripe, pork aorta, luncheon meat, eel, bean sprouts, wood ear mushrooms, dried beancurd, etc. When making it, first blanch vegetables like bean sprouts in a pot and place them at the bottom of a bowl. Add a large amount of beef tallow to a pan, put in broad – bean paste, dried chili peppers, Chinese prickly ash, ginger slices, garlic slices, star anise, cinnamon, and other spices to stir – fry until red oil appears. Then add stock and simmer to make a rich, spicy soup base. Put duck blood curd, tripe, pork aorta, and other ingredients into the soup in sequence and cook them. After cooking, pour the soup and ingredients into the bowl with the blanched vegetables. Sprinkle minced garlic, chopped scallions, and dried chili pepper sections on the surface, and pour hot oil over them to enhance the aroma. The soup of Mao Xue Wang is bright red, thick, and extremely spicy. The duck blood curd is smooth and tender, and the tripe is crispy. All the ingredients fully absorb the spicy flavor of the soup base, making it a very satisfying dish. Whether at a family gathering or a get – together with friends, Mao Xue Wang is always the highlight on the table, reflecting the bold and generous style of Chongqing cuisine.