Shuangliu Lin Hao Mama Rabbit Heads (Headquarters)
小吃快餐 · ⭐ 4.2
No. 148, Guangdu Zhong Street (across from PetroChina Guangdu Residential Community)
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.
Braised Pork IntestinesStewed pork intestines is a traditional dish primarily made with pork intestines. The preparation involves thoroughly cleaning the intestines, then simmering them in a seasoned braising liquid made from soy sauce, cooking wine, and spices until fully flavored, and finally slicing them for serving.
Mashed PotatoesMashed potatoes is a home-style dish primarily made from potatoes. The preparation method typically involves boiling the potatoes, peeling them, and then mashing them into a smooth consistency. Depending on personal taste, ingredients such as milk, butter, salt, and pepper can be added and mixed thoroughly.
Signature Taro ShrimpA signature dish featuring fresh shrimp and tender taro, stir-fried with spicy seasonings for a rich, aromatic flavor.
Glutinous Rice Pork TrotterA Chinese dish featuring pork trotters slow-cooked with glutinous rice and spices, resulting in tender, flavorful meat and fragrant rice.
Spicy Braised LobsterSpicy braised lobster made with fresh lobsters and aromatic spices, delivering a rich, numbingly spicy flavor.
Duck HeadDuck head is a dish made from duck's head, seasoned with chili, Sichuan pepper, and doubanjiang, prepared through blanching, stir-frying, and stewing.
Duck FeetA dish made from duck feet, typically braised or stewed in a savory sauce with spices and soy sauce.
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.