Is the Maoxuewang in the dispute between Sichuan and Chongqing a Chongqing Jianghu dish or a Sichuan dish?

I think Chongqing people's inferiority complex really goes deep into their bones. Sichuan cuisine is a kind of cuisine, just like Cantonese cuisine. Hong Kong cannot be called "Hong Kong cuisine". Cantonese cuisine is also a kind of cuisine, which is closer to Guangdong. Sichuan cuisine is the same. No matter whether you are in Chongqing or Sichuan, Sichuan cuisine has always been the representative here, but you should divide it into "Chongqing cuisine". Seriously, you are really a national.

Is the Maoxuewang in the dispute between Sichuan and Chongqing a Chongqing Jianghu dish or a Sichuan dish?

Mao is also famous for "risking blood"

If you want to know the origin of Mao, you should start with a story that has long been forgotten!

Chengdu and Chongqing are both places of Bashu, but they have different personalities.

Chongqing's unique geographical environment, two rivers meet.

Waterways are developed, and people who pull fibers and porters are born on the docks, thus producing "dock culture"

The influence of dock culture is not only in character, but also in diet!

The ciqikou ancient town Water Pier in Chongqing is like a forest, with businessmen coming and going, so lively …

Around the dock, there are many laborers who earn money by physical strength, and their income is meager.

How can I spend less money to eat and replenish my strength?

They make use of meat shops near the pier, leftovers left by butchers, or spend a little money to buy a few pigs to make a dish-Maoxuewang.

What butcher's wife, and Wang pockmarked in the stall next door. Seeing the business opportunity, they quickly opened a prosperous enterprise and carried it forward.

They use pig fat, pig bones and peas to make soup, add pig viscera, lung leaves and fat intestines, add ginger, pepper and cooking wine, simmer with low fire, and sell them to hungry workers with the smell of the dock.

By chance, the lame old woman put the fresh pig blood tofu directly into the chop suey soup, and found that the more cooked the pig blood tofu, the more tender it was, and the more delicious it was. This dish is called "Maoxuewang" because it is spicy and is eaten now.

"Mao" is Chongqing dialect, which means rough and sloppy.

Maoxuewang is a special dish in Chongqing, and it is also one of the originators of Jianghu dishes in Chongqing. It has been included in the cooking standard system of Chongqing cuisine by the National Standards Committee.

Maoxuewang belongs to Sichuan cuisine and originated from Ciqikou.

Chongqing used to belong to Sichuan, and it was born from the same root.

Why are you fighting?

If "maocai" belongs to Chengdu characteristics.

There is a saying that at the end of the Eastern Han Dynasty, soldiers suffered from various diseases in the army all the year round and lost their appetite. In order to prevent the spread of diseases in the army and have a good effect, military doctors often order cooks to add some Chinese medicines to their meals, which can not only prevent diseases and treat diseases, but also produce fragrance and achieve the purpose of seasoning; Because of this, most drugs are flavored and used as marinades in the market. Later, after the improvement of the chef, all kinds of vegetables were scalded and found to be more delicious than before, and they were more loved by soldiers in the army.

Another way of saying it was invented by miners in Pengzhou, Chengdu in 1860, and it has evolved into the present flavor after years of inheritance.

"Mao" means "Longshui" in southwest dialect.

Maocai, also known as hot pot dish and mala Tang, is a form of boiling, but the difference is that the configuration of maocai base material is a secret recipe!

Regardless of geographical division, it is all delicious food created by our ancestors with their hard work and wisdom!

We should thank them here!

First, Sichuan cuisine is one of the eight major cuisines, and raising this question is suspected of provoking a dispute between Sichuan and Chongqing.

Second, Chongqing once belonged to Sichuan. The two places have the same roots, almost the same culture and eating habits. Chongqing Jianghu cuisine is not an independent cuisine.

Third, it is precisely because of the similar dietary customs that Chongqing people eat Maoxuewang and Sichuan people also eat Maoxuewang. People in my hometown Guang 'an, including me, also eat Maoxuewang.

I come from Chongqing, but I hate speculating about the dispute between Sichuan and Chongqing on the Internet all day. There's nothing to do, Mike.

Mao is indeed the representative of Chongqing Jianghu cuisine. As a Chongqing native, I still think they all belong to Sichuan cuisine series. There is no so-called Chongqing cuisine, but several big coffees in Chongqing catering industry want to separate from Sichuan cuisine and have commercial interests to consider.

Don't sow discord, Mao does belong to Chongqing Jianghu cuisine, but Chongqing Jianghu cuisine is also a kind of Sichuan cuisine, belonging to Xiahe Gang cuisine.

In the 1950s, you could buy a bowl of blood, make a bowl of blood at home, and put ginger, garlic and chopped green onion. Although there is no oil, it is a happy event to improve my life.

Since ancient times, the Sichuan-Chongqing family. Chongqing had the name Mao Xuewang before it was deprived of its independence. It is a famous dish in Sichuan cuisine. Bashu home cooking is as common as Sichuan cuisine.

Chuanjiang River is spread all over Sichuan, and streams in every township and county form rivers. Jialing River and Fujiang River meet in Hechuan, and all rivers meet in the Yangtze River.

The founder of Sichuan Opera and Sichuan cuisine is Li Diaoyuan, who was born in Luojiang District, Deyang, Sichuan.

Historically and practically, shopping is one of Sichuan cuisine.

The hair and blood in Dayi County, Chengdu are tender and smooth, especially refreshing.

As a Sichuanese, I never argue about this, as long as it is delicious, anywhere will do.

Isn't Chongqing Jianghu cuisine Sichuan cuisine?

Chongqing Jianghu cuisine is originally Sichuan cuisine.