Zigong La Yue Fresh Rabbit with Spicy Sauce
Sichuan cuisine · ⭐ 4.7
No. 184 Wanyu Road, Baohe Subdistrict
Dragon Mate tips
If you are traveling in China to visit Chengdu, this restaurant is worth a stop for great food. This restaurant is located at No. 184 Wanyu Road, Baohe Subdistrict. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Cold Rabbit, Cold-mixed crucian carp, Dry Pot Chicken Tips.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Chengdu
- Category: Sichuan cuisine
- Rating: 4.7
- Address: No. 184 Wanyu Road, Baohe Subdistrict
- Popular dishes: Spicy Cold Rabbit, Cold-mixed crucian carp, Dry Pot Chicken Tips, Fresh Pot Rabbit, Spicy Rabbit Stomach
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Spicy Cold RabbitCold Rabbit is a chilled dish made primarily with rabbit meat, cut into pieces, boiled, then mixed and marinated or stir-fried with chili, Sichuan pepper, garlic, ginger, and other seasonings before being served cold.
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.
Dry Pot Chicken TipsA spicy Sichuan dish made with chicken tips stir-fried in a dry pot with vegetables and spices, known for its rich aroma and bold flavor.
Fresh Pot RabbitA spicy Sichuan dish made with fresh rabbit, stir-fried with chili, Sichuan pepper, and fermented bean paste, delivering a rich, numbingly hot flavor.
Spicy Rabbit StomachA Sichuan dish made with rabbit stomach stir-fried quickly with chili,花椒, and aromatics. The texture is crisp and the flavor is spicy and numbing.
Spicy Pig IntestinesSpicy pig intestines is a dish made primarily from pork intestines, cleaned, blanched to remove odor, then stir-fried with chili, garlic, and ginger. The finished dish has a soft yet chewy texture with rich flavor.
Spicy Beef Tripe Stir-FrySpicy tripe is a dish made by quickly stir-frying pig or beef tripe with chili, garlic, ginger, and scallions. The tripe is sliced after processing and stir-fried with chili pieces and seasonings to retain its crisp and tender texture.
Stinky Bean-Flavored CarpA Chinese dish featuring fresh carp cooked with fermented black beans, ginger, and garlic, resulting in a savory and aromatic flavor.
Jumping Frog with Spicy SauceA spicy Sichuan dish featuring fresh bullfrog cooked in a fiery chili and garlic sauce, often served with vegetables like bean sprouts and lettuce.
Sour Cabbage and Doubanjiang SoupA spicy and sour soup made with fermented cabbage and doubanjiang, often including pork or tofu, typical of Sichuan cuisine.
Sour Cabbage Tofu FishA Sichuan dish featuring tender fish fillets, sour cabbage, and soft tofu in a spicy-sour broth.
Spicy Rabbit HeadsSpicy rabbit heads are a dish made primarily from rabbit heads, blanched and then stewed or stir-fried with chili peppers, Sichuan peppercorns, and other spices. The rabbit heads are cleaned thoroughly and fully infused with flavor, resulting in a soft, richly flavored dish.