Rabbit Travel the World (Shunde Branch)
川菜 · ⭐ 3.9
No. 7O, Yannian Road, Daliang Subdistrict
Dishes
Country Spicy ChickenA classic Sichuan dish made with chicken stir-fried in dried chilies and Sichuan peppercorns, delivering a spicy and aromatic flavor.
Rabbit HeadRabbit head dish is made by cleaning and seasoning rabbit heads, then slow-cooking or braising them with spices like scallions, ginger, star anise, and Sichuan pepper until tender.
Shredded CabbageShredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
Yancheng Cold BeefA cold beef dish from Yancheng made by marinating sliced beef in a spicy and numbing sauce, known for its rich flavor and chewy texture.
Zigong Cold NoodlesZigong cold noodles are a spicy and tangy Sichuan snack made from starch, served chilled with a flavorful sauce of chili oil, vinegar, soy sauce, garlic, and Sichuan pepper.
Rongxian Chicken SaladA traditional Sichuan cold dish made by mixing boiled chicken with garlic, chili oil, Sichuan pepper powder, vinegar, and soy sauce for a spicy and fragrant flavor.
Stir-fried Pork with Garlic ShootsSpiced pork belly slices are first boiled, then stir-fried until the fat is rendered. Garlic chives, doubanjiang, ginger, and garlic are added to create a flavorful, non-greasy dish with tender, aromatic meat.
Fish-Flavored EggplantFish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.
Fresh Spicy Rabbit in PotFresh Pot Rabbit is a Sichuan-style dish primarily made with rabbit meat. Typically, the rabbit is cut into pieces and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste). It is then simmered in broth until fully flavored, and finally garnished with chopped green onions or cilantro. The cooking process emphasizes precise heat control to ensure the rabbit meat remains tender while absorbing the spicy and numbing flavors.
Honghe Cold-Fried RabbitA Sichuan specialty snack made with rabbit meat stir-fried in chili, Sichuan pepper, and fermented bean paste, delivering a spicy and numbing flavor.