Luo Ji · Zigong Fresh Pot Rabbit
川菜 · ⭐ 3.8
Nos. 23 & 25, Section 2, Caishu Street, Huayang Subdistrict, Tianfu New Area
Dishes
Young Ginger Stir-Fried FrogStir-fried田鸡 with young ginger is a dish featuring frog meat and fresh young ginger. The frog is cut into pieces and stir-fried with ginger slices, seasoned to blend flavors. It's typically cooked with hot oil to sauté the ginger first, then combined with the frog to preserve its tender texture.
Cold-mixed crucian carpCold-mixed crucian carp is a cold dish primarily made with crucian carp. After the cleaned fish is boiled until fully cooked and deboned, it is mixed with ingredients such as green onions, ginger, garlic, and cilantro, then seasoned with soy sauce, vinegar, sesame oil, and chili oil to create a flavorful dish.
Pan-fried Pork IntestinesA Chinese dish made by pan-frying cleaned pork intestines with aromatics until crispy outside and tender inside.
Stir-fried Liver and KidneyLiver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
Scallion-Cooked Crucian CarpA traditional Chinese dish featuring fresh crucian carp steamed with abundant scallions, resulting in tender fish and aromatic flavor.
Sour Cabbage RabbitA Sichuan dish featuring tender rabbit meat and sour cabbage, stir-fried and simmered to create a rich, tangy flavor.
Sour Cabbage and Tofu SoupA hearty soup made with sour cabbage and tofu, simmered to blend tangy flavors with soft tofu texture.
Sour Cabbage Wild LoachA dish made with wild loach and sour cabbage, simmered together to create a tangy and flavorful meal.
Green Pepper and Century EggGreen pepper and century egg salad made by mixing diced or sliced green peppers with chopped century eggs, then seasoning and tossing. No cooking required.
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.
Spicy Cold Rabbit CubesA spicy Sichuan-style cold dish made with diced rabbit meat stir-fried in chili and Sichuan pepper, then chilled for a bold, numbing flavor.