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... ’t understand it anymore. After all, in the early 1990s, Sichuan cuisine was not as popular as it was later. At least in a small city like Ninghai City, it is still rare.
Seeing that his subordinates were all in the dark, Zhao Guoyang simply popularized the dish "Mao Xue Wang" to them.
The dish "Maoxuewang" originated in Yucheng and is popular in Yucheng and the southwest area. It is made with duck blood or pig blood as the main ingredient. Shengxuewang is boiled and eaten im ...
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