Chongqing Mao Xuewang is a classic and bold – flavored dish in Chongqing cuisine. It’s a must – try for those who love spicy and rich – tasting food.
The name “Mao Xuewang” might sound a bit strange, but it actually refers to the main ingredients in the dish. “Mao” here indicates that it’s a kind of rough – and – ready, down – to – earth cooking style. And “Xuewang” means duck or pig blood curd, which is a key part of this dish. The duck or pig blood curd is fresh and smooth, with a tender texture that absorbs the flavors of the spicy broth well.
In addition to the blood curd, the dish is filled with a variety of other ingredients. There’s crispy tripe, which has a wonderful crunch when you bite into it. Beef aorta, known for its firm and chewy texture, also adds to the diverse mouthfeel. And of course, a selection of fresh vegetables like bean sprouts and enoki mushrooms are included. The bean sprouts bring a refreshing and crispy element, while the enoki mushrooms add a bit of chewiness.
The broth of Mao Xuewang is what makes it truly special. It’s made with a generous amount of red chili peppers and Chinese prickly ash, creating an extremely spicy and numbing flavor. The combination of these spices, along with other seasonings like fermented soybean paste, gives the broth a rich, savory, and complex taste.
When you dig into a bowl of Chongqing Mao Xuewang, the first thing that hits your taste buds is the intense spiciness and numbness from the broth. Then, as you chew through the various ingredients, you can enjoy the different textures – the smoothness of the blood curd, the crunch of the tripe and bean sprouts, and the chewiness of the beef aorta and enoki mushrooms. It’s a dish that offers a complete sensory experience, and it’s no wonder it’s so popular not only in Chongqing but also all over China.
