Cook this
The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Not yet written for this entry.
II
Description
Mao xue wang (毛血旺, literally 'hair blood prosperous') is a Chongqing street dish of extraordinary richness and complexity — a large bowl of duck blood tofu, tripe, pork lung, eel, tofu, bean sprouts, and other ingredients simmered in a mala-spiced broth and topped with a generous pour of sizzling chilli oil. It is named for the blood tofu (xue wang, 血旺 — duck or pork blood set into a custard-like block) that is its primary ingredient. The dish is the quintessential Chongqing street food — cheap, sustaining, intensely flavoured, and made from the offal and by-products that represent the resourcefulness of Sichuan cooking.
III
The Thread
Not yet written for this entry.
IV
Flavour Context
Not yet written for this entry.
Pillars V — VII
The full training pages are part of membership.
Quality hierarchy, sensory tests, and where the dish lives or dies — on every entry in the Library.
Enter · from $49 a year