Duck Blood in Chili Sauce

Maoxuewang is mainly composed of duck blood. It originated from the Ciqikou of Shapingba District in Chongqing and is popular in Chongqing and Southwest China. It is a famous traditional dish. The blood will be eaten hot and eaten, and the hairy belly is the main ingredient. The blood is strong and the taste is heavy. It is also a strong spicy taste in Sichuan cuisine. But Chongqing people love this spicy taste! The bloody ducks are fresh and tender, and the more they cook, the more tender they are.