Huang Jia Dazhulin Rabbit Head Restaurant (Shuangliu Headquarters)
小吃快餐 · ⭐ 3.9
No. 1 Huangba Road, Huangjia Subdistrict (near Huangjia Square)
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. 1 Huangba Road, Huangjia Subdistrict (near Huangjia Square). 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: Sichuan Frog with Young Ginger, Rabbit Head, Steamed Pork Buns.
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: 3.9
- Address: No. 1 Huangba Road, Huangjia Subdistrict (near Huangjia Square)
- Popular dishes: Sichuan Frog with Young Ginger, Rabbit Head, Steamed Pork Buns, Mixed Chicken Pieces, Braised Eel
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Dishes
Sichuan Frog with Young GingerStir-fried frog with young ginger is a dish made from fresh frogs, stir-fried with slices of young ginger, garlic, and chili. The frog meat is tender, the young ginger adds a mild spicy aroma, and high-heat cooking enhances flavor while preserving the freshness of the frog and the unique taste of the ginger.
Rabbit HeadRabbit head dish is made by cleaning and seasoning rabbit heads, then slow-cooking or braising them with spices like scallions, ginger, star anise, and Sichuan pepper until tender.
Steamed Pork BunsXiaolongbao is a classic Chinese dim sum dish, primarily made with pork and filled with savory broth. The dough is carefully crafted to be thin yet elastic, wrapping around the meat filling. After steaming, it becomes rich in broth and offers a tender, delicate texture.
Mixed Chicken PiecesA cold dish made by mixing diced cooked chicken with vegetables and seasonings such as soy sauce, sesame oil, garlic, and chili oil.
Braised EelStir-fried eel is a dish made with fresh eels, pan-fried until golden, then simmered with soy sauce, cooking wine, ginger, and scallions to absorb the flavors, finally thickened into a savory sauce.
Snakehead FishBefore cooking, snakehead fish needs to be marinated with seasonings such as garlic, ginger, and chili peppers to infuse flavor. During cooking, adding doubanjiang (fermented broad bean paste) enhances the taste, and reducing the sauce makes the flavor more concentrated.
Tender Offal DishA Sichuan dish made with pork stomach and intestines, slow-cooked until tender and flavorful.
Bamboo Shoot and Crucian CarpA dish of crucian carp steamed with perilla leaves, known for its fresh taste and aromatic herb flavor.
Tofu BrainTofu brain with flower vegetables like broccoli or cauliflower, blanched or stir-fried and mixed. Main ingredients: tofu brain and flower vegetables. Cut tofu into pieces and cook together, season and serve.
Fresh Rabbit HeadA Sichuan dish made with fresh rabbit heads simmered in spices and chili, known for its rich, spicy flavor and tender meat.