Qiansheng Rabbit (Hongyang Garden Branch)
火锅 · ⭐ 4.1
No. 150 Weifeng Road (near Oji Friends Restaurant)
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.
Rabbit MeatRabbit meat is a delicacy made from fresh rabbit, often stir-fried or stewed with spices for a tender and flavorful dish.
Red Soup RabbitA spicy Sichuan-style dish made with rabbit meat simmered in a rich red broth, known for its bold flavors and aromatic spices.
Braised Rabbit KidneysA Chinese dish made by slow-cooking rabbit kidneys in a seasoned broth with spices, resulting in a tender and flavorful dish.
PotatoPotatoes are peeled and cut into cubes or slices, then cooked by frying, boiling, steaming, or stir-frying. Common preparations include potato shreds, braised potatoes with meat, mashed potatoes, and french fries. The main ingredient is potatoes, with optional seasonings such as scallions, ginger, garlic, and chili peppers added according to taste.
Big Pot RabbitA traditional Chinese dish made by stewing rabbit meat with vegetables in a large pot, known for its rich and spicy flavor.
Spicy Soup BaseSpicy broth base made with beef tallow, chili, Sichuan peppercorns, and doubanjiang, simmered with stock. Common ingredients include garlic, ginger, scallions, star anise, and cinnamon to enhance flavor.
Spicy Pig Intestine and RabbitA spicy Sichuan dish made with pork intestines and rabbit, slow-cooked in a rich, aromatic sauce with chili and Sichuan peppercorns.
Taro DishA Chinese dish made with taro, often stir-fried with minced meat and seasonings, offering a soft and savory flavor.
LettuceBamboo shoot is a refreshing vegetable dish primarily made with fresh bamboo shoots. The preparation method is simple, usually involving washing, slicing or shredding the shoots, and then cooking them through various methods such as stir-frying, mixing, or boiling. A small amount of seasoning can be added during cooking to preserve the natural flavor of the bamboo shoots.
Pot-edge DumplingA traditional Chinese dumpling made by wrapping meat and vegetable fillings in dough and steaming it, known for its soft texture and savory flavor.