Description
A super-heavyweight spicy stew loved by hardcore Chongqing cuisine fans. 'Xue Wang' refers to duck blood coagulated into a tofu-like pudding. This blood pudding, beef tripe, and spam are boiled in a blazing red beef tallow soup floating with massive chilies and Sichuan pepper.
Restaurants serving Mao Xue Wang (Chongqing Spicy Blood Stew)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Duck blood pudding
- Beef tripe
- Spam
- Dried red chilies
- Sichuan pepper
- Doubanjiang
- Beef tallow
- Bean sprouts
Instructions
- [Authentic Recipe]
- Slice duck blood pudding thickly. Chop beef tripe, pork intestines, spam, bean sprouts.
- Blanch the blood and offal briefly to remove odor.
- Heat beef tallow; slow-fry Doubanjiang, massive garlic, ginger, dried chilies, and Sichuan pepper to extract bright red 'Hong You'.
- Pour in broth and boil.
- Pave a bowl with sprouts, top with blood, offal, and spam, then flood with the red soup.
- Heap a massive mountain of extra dried chilies and Sichuan pepper on top.
- Splash smoking hot oil violently over the spices to detonate the aroma.
Learn more Spice, substitutes, tips
Key spices
Exploded chili heat via hot oil and profound depth of beef tallow soup、牛脂スープの重厚なコク
Substitutes at Japanese supermarkets
Duck blood is rare; substitute vibe with silken tofu and liver
Pairing
Cold Beer / Baijiu
Trivia
'Mao' refers to beef tripe, 'Xue Wang' to blood tofu. Originated in 1940s Chongqing by poor port laborers who boiled cheap blood and offal scraps in spicy broth. It is the very soul of Chongqing.
Eating tips & etiquette
NEVER drink the soup or oil. Rescue the ingredients from the blazing red oil. Duck blood has ZERO gamey odor, offering a miraculous 'slippery' texture smoother than silken tofu. Enjoy the contrast with the 'crunchy' tripe.
Allergen
Beef, Pork, Poultry, Soybeans, Wheat