maoxuewang

maoxuewang

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.
Fish head and tail soup

Fish head and tail soup

The fish swim near the Yangtze River, Wusongkou and Chongming Island. It is very seasonal and is fattest in spring and summer. It has two long whiskers on its beak and is commonly known as the catfish mouse. The fish skin is elastic and colloidal. Su Dongpo once wrote a poem praising it: "The pink stone head still has no bones, and the snow-white puffer fish is not medicinal." The poem reveals the special features of the fish: the meat is white and tender, the skin is fat, and it has the delicacy of puffer fish and crucian carp, but does not have the toxins of puffer fish and the thorns of crucian carp.