Zigong Fresh Rabbit in a Pot (Gongnongyuan Street Branch)
川菜 · ⭐ 3.7
No. 14, Gongnongyuan Street, Annex No. 5
Dishes
Sichuan Frog with Young GingerStir-fried frog with young ginger is a dish made from fresh frogs, stir-fried with slices of young ginger, garlic, and chili. The frog meat is tender, the young ginger adds a mild spicy aroma, and high-heat cooking enhances flavor while preserving the freshness of the frog and the unique taste of the ginger.
Seasonal VegetablesSeasonal vegetables is a dish primarily made with fresh, seasonal vegetables, prepared through simple cooking methods such as stir-frying, steaming, or cold mixing, to preserve the vegetables' natural flavors and nutritional value.
Stir-Fried Water SpinachStir-fried water spinach is a dish made primarily from water spinach, prepared by quickly stir-frying in hot oil to preserve its fresh, tender texture and vibrant green color.
Pearl RicePearl rice is a traditional Chinese dish made from glutinous rice, steamed to a soft and chewy texture, often used in desserts or as a side dish.
Stewed RabbitA dish made with fresh rabbit meat stewed with ginger, garlic, and chili, resulting in tender and aromatic meat.
Lotus Leaf Cold CakeLotus Leaf Cold Cake is a traditional sweet dessert made primarily with glutinous rice, wrapped in lotus leaves and steamed. It has a soft and sticky texture with the fragrance of lotus leaves, usually filled with red bean paste or brown sugar.
Wild Pepper RabbitWild Pepper Rabbit is a Sichuan dish made with rabbit meat and wild peppers. It is mainly stir-fried, with a spicy and fragrant flavor.
Enoki MushroomEnoki mushrooms, using fresh enoki mushrooms as the main ingredient, are typically stir-fried or steamed with seasonings such as garlic and chili, preserving their tender texture and nutritional value—a quick and popular home-cooked dish.
Fresh Spicy Rabbit in PotFresh Pot Rabbit is a Sichuan-style dish primarily made with rabbit meat. Typically, the rabbit is cut into pieces and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste). It is then simmered in broth until fully flavored, and finally garnished with chopped green onions or cilantro. The cooking process emphasizes precise heat control to ensure the rabbit meat remains tender while absorbing the spicy and numbing flavors.
Fresh Pot Rabbit with RiceFresh Pot Rabbit with Rice is a dish made with fresh rabbit meat, cooked with vegetables and seasonings, served with rice. It has a fresh and fragrant flavor with tender meat.