I heard there is an anecdote about the origin of Maoxuewang: more than 70 years ago, there was a butcher named Wang at the Ciqikou Town Water Wharf in Shapingba, Chongqing. He sold the leftover pig offal every day at a low price. to others. The butcher's daughter-in-law, Mrs. Zhang, felt it was a pity, so she boiled the pork head and pork bones into soup, added the fat intestines, lung leaves, and then added pepper, chili, ginger, cooking wine, spices, etc., simmered it over a low fire, and started selling it on the street. Here comes the offal soup. Once, Zhang accidentally added some pig blood to the offal soup. Unexpectedly, the soup tasted even more delicious, and the more the blood was cooked, the tenderer it became, and the taste was very good! Porters on the road, workers on the docks, and hawkers on the streets all like to buy a steaming bowl of offal soup and squat on the side of the road to eat it. Business is surprisingly booming. Because this dish is cooked and eaten with fresh blood, it was named "Maoxuewang". There is also a theory that Maoxuewang was invented by a person named Mao, so it is called "Maoxuewang", but the specific details cannot be verified. In fact, it is no longer important who invented Maoxuewang. What is important is that after a long period of countless evolutions, it has long been deeply rooted in people's hearts, and it has also entered the hall of elegance. The fact that The Romance of Sichuan can use it as a signature dish is an example.