Pi Pi Tu Hot Pot
Hot pot · ⭐ 4.1
No. 3, Jianshe West Street, Annex 17
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. 3, Jianshe West Street, Annex 17. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Rabbit Hot Pot, Rabbit Stomach, Crispy Rabbit Stomach.
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: Hot pot
- Rating: 4.1
- Address: No. 3, Jianshe West Street, Annex 17
- Popular dishes: Rabbit Hot Pot, Rabbit Stomach, Crispy Rabbit Stomach, Orange Peel and Sichuan Pepper Rabbit, Hot Pot Rabbit with Vegetables
China trip · China travel
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Dishes
Rabbit Hot PotA spicy hot pot featuring rabbit meat and vegetables, simmered in a rich, numbingly麻辣 broth.
Rabbit StomachRabbit stomach is a dish made by cleaning the rabbit's stomach and cooking it through blanching, stewing, or stir-frying, often with chili, ginger, and garlic. It has a crisp and tender texture.
Crispy Rabbit StomachA Sichuan dish made with crispy rabbit stomach stir-fried with chili and Sichuan peppercorns, offering a spicy and numbing flavor.
Orange Peel and Sichuan Pepper RabbitA spicy Sichuan dish featuring tender rabbit meat stir-fried with orange peel and Sichuan peppercorns, delivering a bold, numbing heat and citrusy aroma.
Hot Pot Rabbit with VegetablesA spicy and flavorful dish featuring rabbit meat cooked with vegetables in a hot pot broth, popular in Sichuan cuisine.
Explosive Rabbit KidneyA spicy Sichuan dish made with fresh rabbit kidneys, stir-fried with chili and Sichuan peppercorns for a bold, numbing flavor.
Bamboo ShootsBamboo shoots are a popular ingredient in Chinese cuisine, known for their crisp texture and mild flavor. They are often stir-fried or simmered with other ingredients to create a refreshing dish.
Taro DishA Chinese dish made with taro, often stir-fried with minced meat and seasonings, offering a soft and savory flavor.
TaroTaro is a root vegetable, with taro as the main ingredient, typically cooked by steaming, boiling, or stewing. It can be served as a standalone dish or combined with other ingredients such as pork ribs or chicken to make taro stew or taro soup.
Fresh Rabbit HeadA Sichuan dish made with fresh rabbit heads simmered in spices and chili, known for its rich, spicy flavor and tender meat.
Spicy Cold-Pressed RabbitSpicy cold-fried rabbit is a Sichuan dish made with rabbit meat, stir-fried with chili, Sichuan pepper, and fermented bean paste, then cooled before eating for a spicy, numbing, savory flavor and firm texture.