Ciqikou Maoxuewang
×Maoxuewang (spicy blood-curd stew)
Why you must eat itA plate built on xuewang — set duck blood with a pudding-like softness — with tripe, pork, tofu skin and mushrooms simmered in a scarlet broth of chili and Sichuan pepper. The blood curd is slippery, breaking apart as it soaks up the hot broth. Chili and fried garlic float on top; it looks fiercer than it is salty. Eaten with rice and shared among several. The heat and numbness run strong — you sweat.
Maoxuewang is said to have been born at the Ciqikou wharf, spreading from the meals of the porters (the "bangbang") who carried cargo off the boats. Cheap blood curd and offal simmered in a hot broth — a labourer's dish at its root. Now known nationwide as one of Chongqing's emblematic jianghu dishes, it means something to eat it where it began, at Ciqikou — in an old-town canteen, with rice.
- Nearest
- Ciqikou Stn
- Hours
- 10:00-21:00
- Price
- 48–68 CNY a plate