Mao Xuewang

Mao Xue Wang: A Comprehensive Guide to This Sichuan Delicacy

Mao Xue Wang, a iconic Sichuan dish, translates to "blood tofu cubes in spicy broth," celebrated for its numbing, spicy, and umami-rich flavors. Here’s a detailed guide to crafting this fiery masterpiece.

Ingredients: Sliced blood tofu, beef or pork offal (tripe, heart), tofu puffs, bean sprouts, lettuce, dried chilies, Sichuan peppercorns, garlic, ginger, doubanjiang (broad bean paste), light soy sauce, chicken powder, and chili oil.

Steps:

1. Prep: Soak offal in salt water to remove odor, then blanch briefly. Cut blood tofu and tofu puffs into bite-sized pieces. Blanch bean sprouts and lettuce, then drain.

2. Broth Base: Heat oil in a wok. Stir-fry dried chilies and Sichuan peppercorns until fragrant. Add garlic, ginger, and doubanjiang, stir-frying until the oil turns red.

3. Simmer: Pour in water or broth, add offal, and simmer for 10 minutes. Toss in blood tofu and tofu puffs, cook for 5 minutes. Season with light soy sauce and chicken powder.

4. Serve: Transfer to a large bowl. Top with blanched vegetables, extra chili oil, and a sprinkle of Sichuan peppercorns. Serve piping hot.

Tips: For extra heat, add more dried chilies; for a milder version, reduce peppercorns. Customize with seafood like shrimp or squid for variation. This dish pairs perfectly with steamed rice, balancing its intense flavors. Enjoy the bold, complex taste of Sichuan in every spoonful!