Chinese Sichuan Cuisine,Wound Blood Wang Stock Photography

Blood Wang Wang to duck blood for the production of ingredients, cooking skills to cook mainly tastes spicy flavor. Originated in Chongqing, popular in Chongqing and southwestern regions, is a famous traditional cuisine. This dish is hot blood Wang now eat, and Moxa-based materials, then named. Wok blood Wang is a specialty of Chongqing City, is also one of the originator of Yujiang cuisine, has been included in the National Standards Committee `Yu cuisine cooking standards system.` Spicy temptation on the traditional hair Wang Wang has been improved and innovative, its soup bright red, spicy delicious, thick taste of thick features continue to flourish.