It is said that in the early years of the Republic of China, there was a butcher surnamed Wang in Ciqikou, Chongqing, who processed the leftovers of meat sales at a low price every day. His daughter-in-law Wang Zhangshi felt it was a pity, so he set up a small stall selling the chop suey soup on the street, using pig head meat, pig bones and peas to make the soup. Add pig lungs, fat intestines, add ginger, pepper, and cooking wine to simmer it over low heat. The taste was particularly good. Later, in the chop suey soup, Wang Zhangshi added fresh pig blood. Unexpectedly, this blood became more tender and tasted more delicious. Because this kind of "Xuewang" is different from the "Wangzi" formed in squares sold on the market. It is made of fresh pig's blood quickly and is relatively rough, so it is called "Maoxuewang". "Mao" is the Chongqing dialect, which means rough and sloppy
