Mao Xue Wang can be considered one of the pioneering Jianghu dishes of Wudu.
Originally, the wife of a butcher felt sorry for the offal that was being sold cheaply every day, so she used pig head meat, pig bones, old ginger, Sichuan peppercorn, and cooking wine to simmer them on low heat, added peas to make a soup, and found that adding pig lung and chitterlings made it taste very good. Later, by chance, she discovered that adding fresh pig blood not only made the texture tender and smooth but also more delicious. Thus, the earliest Mao Xue Wang came to be.
In Wudu, "Mao" means "rough" or "careless," which fits well with the unorthodox style of Jianghu cuisine. The term "Xue Wang" refers to blood tofu, which can be made from duck blood or pig blood.
Some large restaurants, to cater to high-income groups, even add sea cucumber, tripe, eel meat, yellow throat slices, and luncheon meat slices to the ingredients.
