毛血旺 comes from the riverside town of
磁器口 in Chongqing in the 1940s.
毛 means 'roughly/casually prepared',
血 is duck or pig blood, and
旺 is local slang for fresh blood curd. The dish piles blood cubes, tripe, luncheon meat, and bean sprouts into a red-oil Sichuan broth.
