Zigong Fresh Pot Rabbit · Yang's Chili Dishes
Sichuan cuisine · ⭐ 3.9
No. 2 Zhixin Road, Unit 6
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. 2 Zhixin Road, Unit 6. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Stir-Fried Seasonal Vegetables, Brown Sugar Glutinous Rice Cake, Zigong Cold-Cooked Rabbit.
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: 3.9
- Address: No. 2 Zhixin Road, Unit 6
- Popular dishes: Stir-Fried Seasonal Vegetables, Brown Sugar Glutinous Rice Cake, Zigong Cold-Cooked Rabbit, Jumping Frog with Spicy Sauce, Braised Pig Intestine with Green Pepper
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Dishes
Stir-Fried Seasonal VegetablesStir-fried seasonal vegetables is a dish made primarily from fresh, seasonal vegetables quickly stir-fried. Common ingredients include bok choy, spinach, lettuce, Chinese broccoli, and cauliflower. Garlic or ginger is typically added for aroma, and the dish is seasoned with oil and salt to preserve the crisp and tender texture of the vegetables.
Brown Sugar Glutinous Rice CakeRed sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
Zigong Cold-Cooked RabbitZigong cold-cooked rabbit is a Sichuan dish featuring rabbit meat as the main ingredient. The rabbit is cut into pieces, deep-fried until slightly golden, then stir-fried with chili, Sichuan pepper, ginger, and garlic. The finished dish has a bright red color, with a spicy, numbing, fresh, and fragrant taste, and firm, chewy rabbit meat.
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.
Braised Pig Intestine with Green PepperA Chinese dish made by braising pork intestines with green peppers, resulting in a savory and slightly spicy flavor.
Fresh Chili Beef TripeFresh pepper layered tripe is a dish made with beef tripe, fresh chili peppers, and various seasonings. Beef tripe is cleaned, sliced, and stir-fried with fresh chilies, garlic, and ginger to maintain its crisp texture.
Fresh Pepper Double CrispA Sichuan dish made with pork stomach and chicken gizzard, stir-fried quickly with fresh green and red peppers for a crisp texture and spicy flavor.
Fresh Chili Fish in PotA Sichuan dish featuring fresh fish cooked with spicy chilies and Sichuan peppercorns, served in a clay pot for rich flavor and aroma.
Fresh Chili Chicken OffalA Sichuan dish made with fresh chili peppers and chicken offal, stir-fried quickly for a spicy and crunchy texture.
Fresh Spicy Rabbit in PotFresh Pot Rabbit is a Sichuan-style dish primarily made with rabbit meat. Typically, the rabbit is cut into pieces and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste). It is then simmered in broth until fully flavored, and finally garnished with chopped green onions or cilantro. The cooking process emphasizes precise heat control to ensure the rabbit meat remains tender while absorbing the spicy and numbing flavors.