If you’re a fan of spicy, flavorful dishes, then Máo Xuè Wàng (毛血旺) is a must-try. This iconic Sichuan dish is known for its rich, spicy broth and a variety of tender ingredients that create a perfect harmony of flavors and textures.
The Origins of Máo Xuè Wàng
Máo Xuè Wàng, which translates to “Spicy Blood Tofu,” originated in Chongqing in the 1940s. It was created by a local butcher’s wife, who used leftover animal offal and blood to make a flavorful soup. The dish quickly gained popularity for its bold flavors and hearty ingredients.
What Makes Máo Xuè Wàng Special?
This dish is a true celebration of Sichuan cuisine, combining the famous “麻、辣、鲜、香” (numbing, spicy, fresh, and fragrant) characteristics. The key ingredients include duck blood, tripe, pork liver, and other offal, all cooked in a spicy broth made with Sichuan peppercorns, dried red chilies, and doubanjiang (chili bean paste). The result is a dish that is both intensely flavorful and deeply satisfying.
How to Make Authentic Máo Xuè Wàng
Ready to bring the bold flavors of Máo Xuè Wàng to your kitchen? Here’s a simple recipe to get you started:
Ingredients:
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Main Ingredients: Duck blood, tripe, pork liver, beef slices, and other offal (optional)
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Vegetables: Bean sprouts, enoki mushrooms, lotus root slices, or any other vegetables you like
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Seasonings: Dried red chilies, Sichuan peppercorns, minced ginger, garlic, and green onions
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Broth: Doubanjiang (chili bean paste), chicken broth or water, soy sauce, sugar, and salt
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Other: Cooking oil, cornstarch (for thickening), and cilantro for garnish
Instructions:
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Prepare the Ingredients: Cut the duck blood, tripe, and other offal into bite-sized pieces. Blanch them briefly in boiling water to remove impurities.
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Cook the Vegetables: Blanch the vegetables until just tender. Drain and place them at the bottom of a serving bowl.
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Make the Broth: Heat oil in a wok, add Sichuan peppercorns and dried red chilies. Stir-fry until fragrant, then add minced ginger, garlic, and doubanjiang. Cook until the oil turns red.
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Simmer the Ingredients: Add chicken broth or water, bring to a boil, and add the offal and other ingredients. Simmer for a few minutes until everything is cooked through.
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Season and Thicken: Add soy sauce, sugar, and salt to taste. Thicken the broth with a bit of cornstarch mixed with water.
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Serve: Pour the broth and ingredients over the vegetables. Garnish with cilantro and green onions. Optionally, sprinkle with more Sichuan peppercorns and dried red chilies, and drizzle with hot oil to enhance the aroma.
Tips for Perfect Máo Xuè Wàng
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Fresh Ingredients: Use fresh offal and vegetables for the best flavor and texture.
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Control the Heat: Adjust the amount of chili and peppercorns according to your spice tolerance.
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Layer the Ingredients: Serve the vegetables at the bottom to soak up the flavorful broth.
Why You’ll Love Máo Xuè Wàng
Máo Xuè Wàng is more than just a dish; it’s an experience. The combination of tender ingredients, rich broth, and bold flavors creates a dish that is both comforting and invigorating. Whether you’re a fan of spicy food or just looking to try something new, Máo Xuè Wàng is sure to become a favorite.
