Golden Qilin Rabbit Hot Pot (Takeaway Branch)
Hot pot · ⭐ 3.8
Unit 205, Building 5, Shimao Yujing Bay
Dragon Mate tips
If you are traveling in China to visit Chengdu, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Unit 205, Building 5, Shimao Yujing Bay. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Cold Tapioca Noodles, Braised Rabbit Intestine, Mountain Bamboo Shoots.
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: 3.8
- Address: Unit 205, Building 5, Shimao Yujing Bay
- Popular dishes: Cold Tapioca Noodles, Braised Rabbit Intestine, Mountain Bamboo Shoots, 火锅兔, Roasted Rabbit Head
China trip · China travel
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Dishes
Cold Tapioca NoodlesCold jelly is a starch-based dish, commonly made from mung bean, pea, or sweet potato starch. Mixed with water and boiled, it solidifies into transparent or semi-transparent blocks when cooled, then cut into strips or cubes and mixed with seasonings.
Braised Rabbit IntestineBraised Rabbit Intestine is a dish made with rabbit intestines and various spices, cooked slowly in a braising sauce. It has a tender texture and a rich flavor.
Mountain Bamboo ShootsA dish made from fresh mountain bamboo shoots stir-fried with lean meat or ham, featuring a crisp texture and mild sweetness.
火锅兔火锅兔是一道以兔肉为主要食材的菜肴，通常将兔肉切块后与多种调料和配菜一同放入火锅中煮熟。制作时常用豆瓣酱、花椒、辣椒、姜蒜等调味料炒香底料，再加入高汤或清水煮沸，最后放入兔肉及其他配料如豆芽、土豆片、宽粉等一同涮煮。
Roasted Rabbit HeadRoasted rabbit head is a dish made with rabbit heads as the main ingredient, marinated and then grilled over charcoal or in an oven. The texture is tender, with a crispy outer layer and juicy inside.
Taro DishA Chinese dish made with taro, often stir-fried with minced meat and seasonings, offering a soft and savory flavor.
Spicy Rabbit HeadSpicy rabbit head is a dish made primarily from rabbit heads, blanched and then stir-fried with chili, Sichuan peppercorns, ginger, garlic, and doubanjiang. Proper heat control ensures the meat absorbs rich flavors, resulting in a soft, layered texture.
Spicy Rabbit StomachA Sichuan dish made with rabbit stomach stir-fried with chili and Sichuan pepper, offering a spicy and numbing flavor with a crisp texture.
KonjacKonjac is a food made from the corm of the konjac plant, processed into a gel-like texture with a smooth and refreshing mouthfeel. The main ingredients are konjac powder and water, and an alkaline substance is added during processing to solidify the konjac. It can be sliced, shredded, or used whole, and is commonly used in cold dishes, stir-fries, or soups.
Fresh Rabbit KidneyA Sichuan dish made with fresh rabbit kidneys stir-fried with chili and Sichuan pepper, offering a spicy and numbing flavor.