Sichuan Mao Xue Wang

Mao Xue Wang is a fiery Chongqing classic — a generous communal pot of silky duck blood curd, tender tripe, crispy bean sprouts, and Spam or luncheon meat, all submerged in a deeply flavoured, crimson broth of Sichuan chilli oil and doubanjiang. The dish takes its name from the raw ingredients historically used by riverside workers.

Serves: 4

Ingredients

• 300g (10 oz) fresh duck blood curd, cut into 1cm slices
• 200g (7 oz) pork tripe, pre-cooked and sliced
• 150g (5 oz) luncheon meat or Spam, sliced 5mm thick
• 200g (7 oz) bean sprouts
• 100g (3.5 oz) enoki mushrooms
• 100g (3.5 oz) wide glass noodles, soaked 20 minutes
• 2 tbsp (30ml) vegetable oil
• 3 tbsp (45ml) doubanjiang (spicy broad bean paste)
• 1 tbsp (15ml) Sichuan chilli bean paste (pixian)
• 4 dried chillies, torn
• 1 tbsp whole Sichuan peppercorns
• 4 cloves garlic, sliced
• 3 slices fresh ginger
• 600ml (2.5 cups) chicken or pork stock
• 2 tbsp (30ml) Sichuan chilli oil
• 1 tbsp (15ml) dark soy sauce
• 1 tsp sugar

Topping

• 3 tbsp (45ml) additional chilli oil, heated
• 1 tbsp dried chilli flakes
• 1 tsp ground Sichuan peppercorn
• 3 spring onions (scallions), sliced
• 2 tbsp fresh coriander

Instructions

1. Heat oil in a wok over medium-high heat. Fry doubanjiang for 2–3 minutes until fragrant and the oil turns deep red. Add dried chillies, whole Sichuan peppercorns, garlic, and ginger; stir-fry 1 minute.
2. Pour in stock and bring to a boil. Add dark soy sauce and sugar. Simmer 5 minutes to develop the broth.
3. Blanch bean sprouts and glass noodles in the broth for 2 minutes; scoop into a deep serving bowl as the base.
4. Add luncheon meat slices to the simmering broth for 2 minutes, then enoki mushrooms for 1 minute; layer over the noodles.
5. Gently slide in tripe slices for 3 minutes, then duck blood curd for 2–3 minutes (do not overcook or it becomes tough). Arrange over the top of the bowl.
6. Ladle plenty of the crimson broth over everything. Scatter spring onions and coriander on top.
7. Heat extra chilli oil until smoking; mix with chilli flakes and Sichuan peppercorn. Pour sizzling over the top just before serving.

Cook's Notes: Duck blood curd is available fresh in Chinese butchers and Asian supermarkets. If unavailable, substitute firm silken tofu for texture. The dish demands bold flavours — do not under-season the broth.