Niuniu Rabbit Head · Hand-Torn Roasted Rabbit · Cold Eating
小吃快餐 · ⭐ 3.8
No. 51 Huadu Avenue (West Section)
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 No. 51 Huadu Avenue (West Section). It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Vacuum-packed Rabbit Head, Vacuum-packed Rabbit Leg, Torn Roast Rabbit.
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: 小吃快餐
- Rating: 3.8
- Address: No. 51 Huadu Avenue (West Section)
- Popular dishes: Vacuum-packed Rabbit Head, Vacuum-packed Rabbit Leg, Torn Roast Rabbit, Spicy Stir-Fried Lobster, Spicy Chicken with Chili
China trip · China travel
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Dishes
Vacuum-packed Rabbit HeadVacuum-packed rabbit head made with fresh ingredients and seasoned spices, ideal for immediate consumption or heating.
Vacuum-packed Rabbit LegVacuum-packed rabbit leg made with fresh meat, marinated and slow-cooked for tender, juicy results. Convenient for storage and quick reheating.
Torn Roast RabbitA dish made by marinating rabbit meat and roasting it over charcoal, then tearing it by hand for a flavorful, spicy experience.
Spicy Stir-Fried LobsterFresh lobster stir-fried with chili, Sichuan pepper, and aromatic spices for a bold, spicy flavor.
Spicy Chicken with ChiliSpicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
Spicy Peanut Crumb Rabbit HeadSpicy Peanut Crumb Rabbit Head is a Sichuan dish made with rabbit head, peanut crumbs, and chili peppers. The rabbit head is first cooked, then topped with fried peanut crumbs and chili powder, offering a crispy texture and spicy flavor.
Spicy Lotus Root CubesSpicy lotus root cubes: Cut lotus root into cubes and blanch. Stir-fry with oil, dried chilies, garlic, and ginger. Add salt, soy sauce, and sugar. Thicken and finish.
Spicy Konjac NoodlesA dish made from konjac noodles stir-fried with chili, Sichuan pepper, and garlic, offering a spicy and crunchy texture.
Spicy Duck HeadsSpicy duck heads are primarily made with duck heads, which are blanched and then stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. During preparation, fermented broad bean paste, cooking wine, and soy sauce are typically added to allow the duck heads to fully absorb the spicy and fragrant flavors.
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.
麻辣兔腿麻辣兔腿是一道以兔腿为主要食材的菜肴，通过焯水后与辣椒、花椒等香料一同炒制而成。兔腿肉质细嫩，经过调味后吸收麻辣风味，口感丰富。
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.
Spicy Cold-Cooked Crucian CarpSpicy cold-cooked crucian carp is a Sichuan dish made with crucian carp and spices such as chili and Sichuan peppercorns, using a cold-mixing method. It has a fresh and spicy flavor with a strong spicy taste.
Spicy Braised PigskinA spicy Sichuan-style dish made by braising pigskin with chili and Sichuan pepper, resulting in a crunchy texture and bold flavor.
Spicy Duck HeadsSpicy duck heads is a dish primarily made with duck heads, which are blanched and then stir-fried or stewed with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste), allowing the ingredients to fully absorb the spicy and numbing flavors.