Mao Xuewang Sichuan cookbook is one of the main ingredient for the production of duck, Mao Xuewang culinary skills to cook the main flavors are spicy flavor. Mao Xuewang specialty in Chongqing, the dish is hot and blood is now busy to eat, then named Mao Xuewang, Mao Xuewang Sichuan fame has been leading the army, swept through the north and south. Hot lure was the traditional Mao Xuewang improvement and innovation, its bright red sauce, delicious spicy and sour characteristics Wei Hou been carried forward, is worth a try for the fast channel Bashu dishes.
 There is a town west of Chongqing Shapingba, name Ciqikou. Porcelain saliva pier has always been important to the material distribution center Jialing River, Chongqing Tong Yi large port city, or vice versa ships are moored here, the water terminal Vessels such as forests, bustling, thriving market shops, merchants, town Ciqikou Thus reap the aura of a river. 1970, town water Ciqikou terminals support a fat sister from street stalls selling offal soup, with Zhu Tourou, peas boiled pig soup, adding lung leaves, broth, add ginger, pepper, cooking wine Simmer over low heat, taste particularly good. In a chance, fat sister in pig offal soup directly into the fresh blood of Wang, Wang found that the more blood the more tender and cooked, taste more fresh. The dish is hot and blood is now busy to eat, then named Mao Xuewang. Time passes silently as the Jialing River water. Hot lure was the traditional Mao Xuewang improvement and innovation, its bright red sauce, delicious Mala Tang, Wei Hou characteristics Sauvignon continuously. Experienced decades of ups and downs, Mao Xuewang is the capital of the Sichuan veterans continue to write a new legend.