Old Number Zeng Er Niang Rabbit Head (Korean Town Branch)
小吃快餐 · ⭐ 3.8
No. 388, Section 2, Huanghe Middle Road (Blue Light Konggang International City)
Dishes
Five-Spice Rabbit HeadFive-spice rabbit head is a dish made by stewing cleaned rabbit heads with star anise, cassia bark, Sichuan pepper, bay leaves, and cloves.
Spicy Vegetables in SauceA spicy and flavorful dish made with fresh vegetables cooked in a rich, numbingly hot sauce typical of Sichuan cuisine.
Spicy Duck Stir-fryA spicy stir-fry dish made with duck meat and aromatic spices, popular in Sichuan cuisine.
Dry Pot Goose Lips with Pork RibsA spicy Sichuan dry pot dish featuring tender goose lips and flavorful pork ribs, stir-fried with vegetables and aromatic spices.
Zeng Erniang Rabbit HeadA spicy Sichuan-style dish made with rabbit heads simmered in a blend of spices and chili, known for its rich flavor and tender meat.
Vacuum-Packed Chicken FeetA dish made of chicken feet cooked in a seasoned broth and sealed in vacuum packaging for convenience and flavor retention.
Spicy Rabbit with Green PepperA spicy Sichuan dish made with rabbit meat stir-fried with green peppers, garlic, and ginger, delivering a fragrant and slightly spicy flavor that pairs well with rice.
Spicy Rabbit with Green PepperSpicy rabbit stir-fried with green peppers, tender meat and fresh vegetables create a flavorful dish.
Spicy Rabbit HeadsSpicy rabbit heads are a dish made primarily from rabbit heads, blanched and then stewed or stir-fried with chili peppers, Sichuan peppercorns, and other spices. The rabbit heads are cleaned thoroughly and fully infused with flavor, resulting in a soft, richly flavored dish.
Spicy Duck HeadsSpicy duck heads is a dish primarily made with duck heads, which are blanched and then stir-fried or stewed with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste), allowing the ingredients to fully absorb the spicy and numbing flavors.