Stews
Mao Xue Wang
毛血旺
Sichuan, China
A fiery Sichuan stew of beef tripe, duck blood curd, eel and vegetables in a deep red chilli oil broth with Sichuan peppercorns, a Chongqing specialty.
Original eatfuls sticker artwork
What it is
A closer look at Mao Xue Wang.
A fiery Sichuan stew of beef tripe, duck blood curd, eel and vegetables in a deep red chilli oil broth with Sichuan peppercorns, a Chongqing specialty.
What to look for
Know it when you find it.
A bright red, intensely spicy and numbing bowl with tender tripe, silky blood curd and bean sprouts; one of the hottest dishes in Sichuan cuisine.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Mao Xue Wang.
Sichuan, China
Region-specific tradition
Names around the table
One food, more than one name.
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