China
Mao xue wang
A Chongqing dish of blood curds and tripe with mung bean sprouts, fully cooked in a communal bowl of mala-seasoned oily broth.
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About this dish
The dish consists of blood curds and tripe along with mung bean sprouts, served in a mala seasoned oily broth. While similar to Chongqing hot pot in that the broth is not intended to be eaten, mao xue wang is served fully cooked in a communal bowl and is not simmered at the table, comparable to shuizhu.