Mao xue wang

Mao xue wang is a dish of Chongqing cuisine in China built on blood curds and tripe, served with mung bean sprouts in a mala seasoned oily broth, with dried chilies and Sichuan peppercorns floating on the surface. Other typical additions are lunch meat, tofu and assorted offal. Unlike Chongqing hot pot the broth is not meant to be drunk and the dish arrives fully cooked in a communal bowl rather than simmering at the table, which makes it closer to shuizhu. The name combines characters for raw, blood and an archaic symbol for blood. A legend places its accidental invention at a Ciqikou food booth selling malatang, and in 2012 the Chongqing government named it one of twelve quintessential Chongqing dishes.