Pi Pi Tu Hot Pot
火锅 · ⭐ 4.1
No. 3, Jianshe West Street, Annex 17
Dishes
Rabbit Hot PotA spicy hot pot featuring rabbit meat and vegetables, simmered in a rich, numbingly麻辣 broth.
Rabbit StomachRabbit stomach is a dish made by cleaning the rabbit's stomach and cooking it through blanching, stewing, or stir-frying, often with chili, ginger, and garlic. It has a crisp and tender texture.
Crispy Rabbit StomachA Sichuan dish made with crispy rabbit stomach stir-fried with chili and Sichuan peppercorns, offering a spicy and numbing flavor.
Orange Peel and Sichuan Pepper RabbitA spicy Sichuan dish featuring tender rabbit meat stir-fried with orange peel and Sichuan peppercorns, delivering a bold, numbing heat and citrusy aroma.
Hot Pot Rabbit with VegetablesA spicy and flavorful dish featuring rabbit meat cooked with vegetables in a hot pot broth, popular in Sichuan cuisine.
Explosive Rabbit KidneyA spicy Sichuan dish made with fresh rabbit kidneys, stir-fried with chili and Sichuan peppercorns for a bold, numbing flavor.
Bamboo ShootsBamboo shoots are a popular ingredient in Chinese cuisine, known for their crisp texture and mild flavor. They are often stir-fried or simmered with other ingredients to create a refreshing dish.
Taro DishA Chinese dish made with taro, often stir-fried with minced meat and seasonings, offering a soft and savory flavor.
TaroTaro is a root vegetable, with taro as the main ingredient, typically cooked by steaming, boiling, or stewing. It can be served as a standalone dish or combined with other ingredients such as pork ribs or chicken to make taro stew or taro soup.
Fresh Rabbit HeadA Sichuan dish made with fresh rabbit heads simmered in spices and chili, known for its rich, spicy flavor and tender meat.
Spicy Cold-Pressed RabbitSpicy cold-fried rabbit is a Sichuan dish made with rabbit meat, stir-fried with chili, Sichuan pepper, and fermented bean paste, then cooled before eating for a spicy, numbing, savory flavor and firm texture.