11. 毛血旺 Mao Xue Wang (Spicy Boiled Blood Curd and Offal) is a popular dish from Chongqing, a part of Sichuan cuisine. Known for its intense "mala" (numbing and spicy) flavors, this dish includes ingredients like beef tripe, duck blood curd, tofu, and vegetables simmered in a chili and Sichuan pepper broth. Perfect for lovers of bold, spicy food!