Fragrant Jiuli Hot Pot with Shredded Rabbit
火锅 · ⭐ 4.0
No. 20, Adjacent No. 2 Fangcao Street
Dishes
Five-Spice Shredded Roast RabbitA dish made with rabbit meat marinated in five-spice seasoning and roasted until tender, offering a rich, aromatic flavor.
Cold-Fried Rabbit CubesA Sichuan specialty snack made by marinating and stir-frying rabbit cubes with chili, Sichuan pepper, and fermented bean paste, resulting in a spicy and numbing flavor.
Spicy Rabbit Head in Hot Pot StyleSpicy rabbit head stewed in a hot pot sauce with Sichuan peppercorns and chili, delivering a bold, numbingly spicy flavor.
Twisted RabbitA traditional Sichuan dish made by slicing rabbit meat into thin strips, seasoning, and skewering before frying or steaming for a tender, spicy flavor.
Spicy RabbitA Sichuan dish made with rabbit meat stir-fried with chili and Sichuan peppercorns, offering a spicy and numbing flavor.
Spicy Rabbit LegsSpicy rabbit legs made with fresh rabbit legs stir-fried with chili, Sichuan pepper, and aromatics for a bold, numbingly spicy flavor.
Spicy Hot Pot Rabbit HeadsSpicy Hot Pot Rabbit Heads is a Sichuan dish made with rabbit heads and various spices and chili peppers. The rabbit heads are cooked in a hot pot with ginger, garlic, Sichuan peppercorns, and dried chili peppers, resulting in a tender texture and a spicy, fragrant flavor.
Spicy Hot Pot Shredded RabbitSpicy Hot Pot Shredded Rabbit is a Sichuan dish made with rabbit meat and spices such as chili and Sichuan pepper, cooked in a hot pot. The dish has a spicy and fresh taste with tender meat.
Spicy Duck HeadsSpicy duck heads are primarily made with duck heads, which are blanched and then stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. During preparation, fermented broad bean paste, cooking wine, and soy sauce are typically added to allow the duck heads to fully absorb the spicy and fragrant flavors.
Crispy PeanutsFried peanuts is a dish primarily made with peanuts. The peanut kernels are processed by frying or roasting to achieve a crispy outer shell and a fragrant, tender interior. Typically, the red skin is removed before being fried in hot oil until golden and crunchy, or baked at low temperature in an oven until dry and aromatic, with a small amount of salt added during the process for seasoning.