Sichuan Mao Xue Wang

Mao Xue Wang is Sichuan's most aggressively flavoured one-pot dish — a rich, fiery, numbing broth crowded with duck blood curd, tripe, luncheon meat, tofu, and bean sprouts, all submerged beneath a shimmering layer of bright red chilli oil. Originating from the Chongqing suburb of Ciqikou, it was historically made by market workers who cooked leftover slaughterhouse trimmings in the spicy boiling broth used for hot-pot. Today it is a cult late-night dish across Sichuan and beyond.

Serves: 4

Ingredients

For the broth:

• 3 tbsp (45ml) vegetable oil
• 4 tbsp (60g) Sichuan doubanjiang, finely chopped
• 1 tbsp (15g) fermented black beans
• 4 dried facing-heaven chillies
• 1 tsp (3g) whole Sichuan peppercorns
• 4 cloves garlic, sliced
• 4 slices fresh ginger
• 800ml (3⅓ cups) chicken or pork stock
• 1 tbsp (15ml) soy sauce

For the pot:

• 300g (10½ oz) duck blood curd, cut into 1cm slabs
• 200g (7 oz) pork or beef tripe, cleaned, blanched, and sliced
• 150g (5½ oz) luncheon meat (or cooked sausage), sliced
• 150g (5½ oz) firm tofu, sliced
• 100g (3½ oz) bean sprouts
• 60g (2 oz) dried wood ear mushrooms, soaked and torn

To finish:

• 4 tbsp (60ml) chilli oil with sediment
• 1 tsp (3g) ground Sichuan pepper
• 3 spring onions, sliced
• Small handful coriander

Instructions

1. Heat oil in a deep wok or pot over medium heat. Fry doubanjiang and fermented black beans 3–4 minutes, stirring constantly, until the oil turns deep red and fragrant.
2. Add dried chillies, Sichuan peppercorns, garlic, and ginger. Fry 1 minute. Pour in stock and soy sauce and bring to a boil. Simmer 10 minutes to develop the broth.
3. Add tripe and wood ear mushrooms. Simmer 10 minutes. Add luncheon meat, tofu, and duck blood curd. Cook gently 5 minutes — do not stir vigorously or the blood curd will break.
4. Add bean sprouts in the last 2 minutes.
5. Transfer to a large serving bowl. Ladle chilli oil over the top, then dust with ground Sichuan pepper. Garnish with spring onions and coriander.

Cook's Notes: Duck blood curd (鸭血) is available at Chinese butchers and Asian supermarkets. Handle it gently — it has a silky, custard-like texture. Blanch tripe in boiling water with ginger for 5 minutes before adding to the pot to remove any strong odour. The dish should be fiery, lip-numbing, and glossy red.