At the table
This dish arrives cooked. Lift pieces from the shared bowl with serving chopsticks or a spoon and eat with rice.
The oily broth can stay very hot. Start with a small bite; chili heat and peppercorn numbness can be strong.
Blood type, offal and vegetables vary. Some bowls add eel or ham sausage; ask which animal ingredients and seasonings are used.
GET TO KNOW THE DISH
What goes into it?
IN THE APP
Get to know every ingredient.
Explore what goes into a dish and how each ingredient shapes its flavor.
How does it taste?
Spicy and savory.
- Chili heat
- 4/5
- Texture
- Smooth, tender blood curd with springy tripe and crisp bean sprouts; textures vary with the ingredients.
A CONNECTION TO PLACE
Origin & regional roots
Chongqing
Associated with Chongqing.
Ask if they have it first
请问你们有毛血旺吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Chongqing hotpot flavors, already in the bowl
This account describes a tradition or story, rather than an established historical fact.
Maoxuewang moves hotpot’s red-broth ingredients straight into a serving dish: duck-blood curd, tripe, duck intestine and bean sprouts cook together, so diners get the hotpot’s flavor without dipping each bite at the table. In Chongqing it belongs to “jianghu cai,” the local repertoire of boldly seasoned dishes. Ingredients vary by version, but the one-pot method carries hotpot flavor into a ready-to-eat bowl.
Traveler experiences
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