Shu Yao Ding Ding Rabbit (Caoshijie Branch)
小吃快餐 · ⭐ 4.0
No. 87, Caoshi Street
Dishes
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.
Cold-Mixed Fresh Tender Rabbit LiverA dish made with fresh rabbit liver, chilled and mixed with seasonings like scallions, ginger, garlic, and cilantro for a delicate, tender texture and mild flavor.
Braised RabbitA traditional Chinese dish made by slow-cooking rabbit meat in a seasoned broth with aromatic spices, resulting in tender and flavorful meat.
Smoked Salted FishA traditional Chinese dish made by curing and smoking fresh fish, resulting in a flavorful, aromatic, and savory delicacy.
Sweet and Spicy Smoked RabbitA flavorful dish combining sweet and spicy flavors with smoked rabbit meat, marinated and slowly smoked for a rich, tender taste.
Sweet and Sour White FishA Chinese dish made with white fish, seasoned in a sweet and sour sauce, featuring a glossy finish and balanced flavor.
Sweet and Sour Spicy Rabbit CubesA spicy Sichuan dish made with rabbit cubes stir-fried in a sweet and sour sauce with chili, offering a bold, tangy, and numbing flavor.
Spicy Rabbit Cubes with Fermented Black BeansA spicy Sichuan dish made with rabbit cubes stir-fried in a sauce of fermented black beans, chili, and Sichuan peppercorns, delivering a bold, numbing heat.
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 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.