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.
unevidencedThis dish was found through Wikipedia and is classified, but its claims have not yet been checked against a source. Treat the details as a starting point, not as settled fact.
You may also explore
You may also explore
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.