Xiao Yao Yu Tu Wang
川菜 · ⭐ 4.2
No. 63 Liaoning Road, Chaoyang Subdistrict (next to Rehabilitation Hospital, behind Affiliated Primary School of Southwest University)
Dishes
One Rabbit, Two WaysA Chinese dish featuring rabbit prepared in two different ways—such as braised and steamed—to highlight the meat's tenderness and diverse flavors.
Three Treasures of RabbitA Sichuan dish featuring rabbit meat, liver, and offal stir-fried or stewed with spicy chili and Sichuan peppercorns.
General's Roasted RabbitFresh rabbit meat marinated and slow-roasted over charcoal until crispy outside and tender inside, delivering rich aroma and juicy flavor.
Spicy Pepper RabbitA Sichuan dish made with rabbit meat stir-fried with green chili peppers, garlic, and ginger. Known for its spicy and aromatic flavor.
Charcoal-Roasted RabbitA dish of rabbit meat marinated and grilled over charcoal, known for its smoky flavor and spicy kick.
Vegetarian Three Fresh SoupA light soup made with mushrooms, tofu, and greens, gently simmered to bring out a fresh and savory flavor.
Xiao Yao Rabbit HeadA Sichuan-style dish made with rabbit head simmered in spices and chili, known for its rich flavor and spicy kick.
Love in Eggplant HalvesLove of Eggplant and Green Beans is a dish primarily made with eggplant and green beans. The eggplant is cut into strips, and the green beans are sliced into segments. Both ingredients are first deep-fried to a half-cooked state. Then, in a wok, seasonings such as minced garlic, soy sauce, and salt are added, and the eggplant and green beans are stir-fried together until fully cooked, before being served on a plate.
Sour Soup RabbitA spicy and sour dish made with rabbit meat, commonly served in Sichuan cuisine.
Drunk Eight ImmortalsA Chinese dish featuring a mix of seafood and seasonal vegetables, marinated in yellow wine and seasonings, then steamed to perfection for a rich, savory flavor.