Mao Xue Wang (毛血旺)

中文简介

毛血旺是重庆江湖菜的扛把子，号称"一盆泡在辣椒油里的重庆性格"。核心是血豆腐——通常是鸭血，切成厚块、嫩如布丁，配毛肚（牛羊肚）、黄喉、午餐肉、豆芽、鳝鱼等，一起浸在滚烫的红油汤底里。汤底用郫县豆瓣、干辣椒、花椒、牛油炒香熬成，麻辣味足，上桌时还滋滋冒着红油泡。夹一块鸭血入口，先麻后辣，嫩滑爆汁。它是重庆人吃"江湖菜"（大排档风格的豪放菜）的头号之选，配一瓶冰啤酒，过瘾得很。

English

Mao Xue Wang (毛血旺, Máo xuèwàng) is the undisputed champion of Chongqing's jianghu (江湖) cuisine — the brash, big-plate style of streetwise restos that serve city character in a bowl. The star is the blood curd: duck blood set into jellied slabs and cut thick, tender as panna cotta, alongside tripe (maodu), sliced luncheon meat, bean sprouts, and sometimes eel — all submerged in a seething bath of chilli oil built on doubanjiang, dried chillies, and Sichuan peppercorn. It arrives bubbling, blood-red, and faintly threatening. The first bite hits you twice: the numbing wave first, then the heat, then pure savoury greed.

Where to eat: Chongqing's famous laopai (old-style) spots on Nanbin Road or anywhere with a bubbling pot and local clientele; the signature dish of a thousand jianghu canteens. ¥38–68 ($5–9) for a generous bowl.

Pro tips: Order "微辣" unless you're certain — this is top-shelf heat. Pair with cold beer and a basket of cucumber salad (拍黄瓜) as a cooling agent. The blood curd and tripe absorb the oil like treasure; don't let them sit too long.