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Ba Bang Rabbit · Intangible Cultural Heritage Rabbit Soup Pot (Kuanzhai Alley Branch)

Hot pot · ⭐ 4.6

Room 284, 2nd Floor, Huide Commercial Building, Shangye Street (2nd Floor, Chengdu Bank)

Dishes

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  Rabbit Meat

  Rabbit meat is a delicacy made from fresh rabbit, often stir-fried or stewed with spices for a tender and flavorful dish.
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  Rabbit Tenderloin

  Rabbit tenderloin is a delicately prepared dish using the lean and tender meat from the rabbit's loin, typically stir-fried or pan-seared for a rich, savory flavor.
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  Signature Rabbit Tenderloin

  Fresh rabbit tenderloin marinated and quickly fried to crispy exterior and tender interior, served with a secret sauce for a rich, spicy flavor.
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  Wakame Sprouts

  Sea lettuce sprouts are a dish made primarily from fresh sea lettuce buds, typically blanched or mixed cold after washing, and seasoned with garlic, vinegar, soy sauce, chili oil, or other vegetables and meats.
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  Bamboo Mushroom Pot

  A nourishing dish featuring bamboo mushrooms and wild fungi, simmered in broth for a delicate, fresh flavor.
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  Brown Sugar Glutinous Rice Cake

  Red 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.
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  Tripe Strips

  Tripe is a dish made primarily from pig's stomach. After cleaning, it's sliced into strips, blanched or boiled to remove odor, then stewed or stir-fried with seasonings to absorb flavor. Common methods include braising, boiling in clear broth, or cooking with vegetables.
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  Bā Hāng Rabbit Roll

  A Sichuan dish made by rolling fresh rabbit meat slices, marinating in a secret spice blend, and steaming until tender and fragrant.
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  Bā Hāng Rabbit Tenderloin

  A Sichuan dish featuring rabbit tenderloin stir-fried with chili, Sichuan pepper, and fermented bean paste, delivering a spicy and numbing flavor.
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  Bā Hāng Beef

  A Sichuan dish made with beef brisket simmered in a spicy, aromatic sauce with special seasonings.
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  Baba Bamboo Fungus Rabbit Meat Slab

  Baba Bamboo Fungus Rabbit Meat Slab is a dish made primarily with rabbit meat and bamboo fungus. The rabbit meat is sliced and mixed with bamboo fungus, then seasoned and steamed.
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  Mushroom Rabbit Stew

  A dish made with rabbit meat and various mushrooms, simmered in a rich broth with special seasonings, resulting in tender meat and aromatic mushroom flavor.
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  Mushroom Hot Pot Base

  The mushroom hot pot base is made from fresh mushrooms like shiitake, enoki, king oyster, and crab mushrooms, cooked in water or broth. Clean and slice or keep whole, add salt and seasonings, then simmer slowly until the rich mushroom aroma develops.
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  Green Pepper Sauce

  Green pepper sauce is made primarily from green peppers, cleaned, deseeded, and chopped, then stir-fried with garlic and ginger. Season with salt, soy sauce, and sugar until soft and fragrant, forming a thick paste.
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  Spicy Rabbit Legs

  Spicy rabbit legs made with fresh rabbit legs stir-fried with chili, Sichuan pepper, and aromatics for a bold, numbingly spicy flavor.
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  Black Tiger Shrimp Dumplings

  Black tiger shrimp balls are made from fresh black tiger shrimp, which are deveined and washed before being minced into a shrimp paste. A suitable amount of starch and egg white is added and mixed until smooth. During cooking, the shrimp paste is squeezed into boiling water to set its shape, then cooked through and removed. It is served with clear soup or seasonings, offering a鲜嫩口感 and rich shrimp flavor.

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