It is said that the dish "Maoxuewang" was cooked several decades ago, at the Water Pier of the Ancient Town of Ciqikou, Shapingba, Chongqing, a butcher surnamed Wang treated the leftovers from meat sales every day at a low price. Wang's daughter-in-law Zhang felt it was a pity, so she started a small stall selling chop suey soup on the street. She used pig's head meat, pork bones and peas to make soup. Add pig lung lobes and fat intestines, add ginger, pepper, and cooking wine and simmer it over low heat. It tastes particularly good. By chance, Zhang directly put fresh raw pig blood into the chop suey soup and found that the blood became tender and tasted fresher. Because raw Xuewang was eaten right now, it was named Maoxuewang.
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
