Qiao Zui Gou · Mama Rabbit Head · Torn Rabbit (Shibaqi Branch)
小吃快餐 · ⭐ 4.7
Shop No. 4, No. 115, Jiaochangkou
Dishes
Spicy Cold RabbitCold Rabbit is a chilled dish made primarily with rabbit meat, cut into pieces, boiled, then mixed and marinated or stir-fried with chili, Sichuan pepper, garlic, ginger, and other seasonings before being served cold.
Cold-Fried Rabbit CubesA Sichuan specialty snack made by marinating and stir-frying rabbit cubes with chili, Sichuan pepper, and fermented bean paste, resulting in a spicy and numbing flavor.
Cold-Fried Chicken GizzardsA spicy Sichuan snack made from chicken or pig gizzards, stir-fried with chili and Sichuan pepper for a crispy, numbing flavor.
Cold-Pressed BeefCold beef is a dish made primarily from beef, which is marinated, boiled, sliced, and then mixed with a special seasoning to create a flavorful cold dish. It has a bright red color, tender meat, and a rich taste.
Cold-Eaten Tofu CubesA spicy Sichuan snack made by marinating tofu cubes in chili and Sichuan pepper, then served cold for a bold, numbing flavor.
Double Pepper Squid RingsA dish featuring squid rings stir-fried with green and red peppers, offering a fresh, spicy-savory flavor.
Torn Roast RabbitA dish made by marinating rabbit meat and roasting it over charcoal, then tearing it by hand for a flavorful, spicy experience.
Old Mom Rabbit HeadOld Mother Rabbit Head is a dish featuring rabbit heads as the main ingredient, typically cleaned and simmered or braised with various spices and seasonings to absorb flavor. Common ingredients include doubanjiang, Sichuan peppercorns, star anise, and cassia bark, resulting in tender meat and rich taste.
Spicy Rabbit LegsSpicy rabbit legs made with fresh rabbit legs stir-fried with chili, Sichuan pepper, and aromatics for a bold, numbingly spicy flavor.
Spicy Duck HeadsSpicy duck heads are primarily made with duck heads, which are blanched and then stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. During preparation, fermented broad bean paste, cooking wine, and soy sauce are typically added to allow the duck heads to fully absorb the spicy and fragrant flavors.