Mao Xue Wang — Chongqing Offal & Blood Curd Stew
Quick Info
- Flavor
- Fiercely spicy and numbing, with deep, meaty richness. Like the most intense chili con carne you can imagine — heavy, bold, and unapologetically spicy.
- Texture
- A mix of slippery blood curd cubes, chewy tripe, crunchy bean sprouts, and tender meat slices in a thick, oily broth
- Spice Level
- 🌶️🌶️🌶️🌶️ — Close to habanero intensity — a relentless, building heat paired with strong Sichuan peppercorn numbness
- Temperature
- Served Hot
Ingredients
Allergens
Confirmed
Possible
These ingredients may vary by restaurant. Ask your server to confirm.
The Story
Mao Xue Wang originated along the Chongqing docks where butchers sold the parts of the animal that nobody else wanted — blood, tripe, and offal. Workers would simmer these scraps in a powerfully spiced broth that made everything taste incredible. The name roughly translates to “rough blood stew” — blunt, honest, and working-class. It is now considered a Chongqing classic and appears on menus at restaurants from budget street stalls to upscale dining rooms.
What to Expect
A large, steaming metal bowl arrives loaded with an assortment of ingredients poking out of a deep red, oily broth. This is an adventurous dish. The star ingredient is duck blood curd — smooth, firm cubes with a texture somewhere between soft tofu and liver. Alongside it you will find sliced tripe (chewy and honeycomb-textured), bean sprouts, sliced luncheon meat, and sometimes eel or other proteins. The broth is intensely spicy, thick with chili oil and peppercorn flavor. It is not subtle.
Tips
If you are open to trying offal, this is one of the best introductions — the powerful seasoning makes everything approachable. The duck blood curd is the mildest-tasting component and has a smooth, tofu-like texture, so start there. The bean sprouts and luncheon meat slices are the most familiar elements if you want to ease in. This dish demands plain white rice alongside it to balance the intensity. Not recommended for your first meal in Chongqing — work up to it.