Ba Hang Tu · Intangible Cultural Heritage Rabbit Soup Pot (Shenxian Shu Branch)
火锅 · ⭐ 4.6
2nd Floor, No. 86 Ziwei East Road (above Jimaodian Restaurant)
Dishes
Rabbit PuddingA delicate dessert made from rabbit meat, eggs, and milk, steamed to a silky texture. Combines the savory richness of rabbit with creamy sweetness.
Rabbit DumplingsRabbit dumplings are a savory dish made with minced rabbit meat wrapped in thin dough, typically boiled or steamed, offering a tender and flavorful experience.
Rabbit TenderloinRabbit tenderloin is a delicacy made from the back muscle of rabbit, marinated and stir-fried or pan-seared for a tender, flavorful dish.
Goddess Black Chicken RollA delicately prepared roll made from black chicken, vegetables, and seasonings, steamed to perfection for a tender and nutritious dish.
Couple PotA shared hot pot with two flavors—one spicy and one mild—ideal for couples to enjoy together.
Handcrafted Stretchy Brown Sugar Glutinous Rice CakeHandmade glutinous rice cake coated with brown sugar syrup, repeatedly pulled to form fine threads, with a soft, sticky texture and sweet, rich brown sugar flavor.
Cooling Plum JuiceA refreshing plum juice made from dried plums, hawthorn, licorice, and rock sugar, ideal for summer cooling.
Crispy Pickled Pepper Rabbit StomachFresh rabbit stomach is soaked, blanched, then mixed with pickled peppers, garlic, ginger and other seasonings. Crisp texture, sour-spicy taste, highlighting the freshness of pickled peppers and elasticity of rabbit stomach.
Crispy Fried PorkCrispy fried pork is a dish made primarily from fatty pork belly, which is marinated and then deep-fried until golden and crunchy. The pork belly is sliced thinly, marinated with a special seasoning to absorb flavor, and then quickly fried in hot oil until the slices turn golden and crispy.- Bamboo Mushroom PotA nourishing soup made with bamboo mushrooms, precious fungi, and seasonal vegetables, gently simmered for a delicate flavor.
Brown Sugar Glutinous Rice CakeRed sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
Zigong Cold-Cooked RabbitZigong cold-cooked rabbit is a Sichuan dish featuring rabbit meat as the main ingredient. The rabbit is cut into pieces, deep-fried until slightly golden, then stir-fried with chili, Sichuan pepper, ginger, and garlic. The finished dish has a bright red color, with a spicy, numbing, fresh, and fragrant taste, and firm, chewy rabbit meat.
Bā Hāng Rabbit Meat SlidingA Sichuan dish made with tender rabbit meat stir-fried in a spicy and numbing sauce, known for its rich flavor and aromatic spices.
Bā Hāng Rabbit Neck MeatA Sichuan dish made with rabbit neck meat stir-fried with chili, Sichuan pepper, and fermented bean paste, delivering a rich, spicy flavor.
Bā Hāng Crispy Rabbit StomachFresh rabbit stomach is marinated and deep-fried until crispy outside and tender inside, served with a secret spicy sauce for a fragrant, spicy, and crunchy taste.
Mushroom Hot PotA savory hot pot made with a variety of fresh mushrooms and broth, offering rich flavor and health benefits.