Nanmu Garden Braised Rabbit (Chunhui Road Store)
Sichuan cuisine · ⭐ 3.6
No. 89, Chunxiang Street, Annex 4, East Side
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. 89, Chunxiang Street, Annex 4, East Side. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Braised Dishes, Braised Pork Intestines with Garlic, Grilled Fish.
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: 3.6
- Address: No. 89, Chunxiang Street, Annex 4, East Side
- Popular dishes: Braised Dishes, Braised Pork Intestines with Garlic, Grilled Fish, Spicy Oil Pig Ear Slices, Snakehead Fish
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Dishes
Braised DishesBraised dishes involve simmering ingredients like meat, tofu, and vegetables in a seasoned broth for long periods to absorb flavor. Key ingredients include chicken wings, pig trotters, dried tofu, and eggs. The braising liquid is made by boiling soy sauce, spices (star anise, cassia bark, Sichuan pepper), and seasonings.
Braised Pork Intestines with GarlicA savory dish made by slow-cooking pork intestines with garlic until tender, resulting in rich flavor and soft texture.
Grilled FishGrilled fish is made from fresh fish, marinated and then grilled on a rack until golden and crispy. It is served with a variety of vegetables and spices, creating an appealing color and aroma.
Spicy Oil Pig Ear SlicesSliced pig's ear in spicy oil is a cold dish made by mixing thinly sliced boiled pig ears with chili oil, garlic, green onions, and other seasonings.
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.
Huoxiang FishFresh carp is marinated with perilla leaves and seasonings, then steamed to preserve its tenderness and aromatic flavor.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
Fried Rice Noodles with PorkSpicy pork slices with crispy rice crackers, stir-fried with peppers and a savory sauce, finished with quick-frying the crackers to absorb flavors while keeping them crunchy.
Green Pepper ChickenGreen pepper chicken is a dish made primarily with chicken and green peppers. Chicken pieces are marinated, then stir-fried with sliced green peppers. Seasonings like soy sauce, cooking wine, and salt are added for flavor.
Spicy Braised RabbitA spicy Sichuan dish featuring rabbit braised in a rich, numbingly hot sauce with chili and Sichuan peppercorns.
Stewed Rabbit in Yellow SauceA spicy and savory dish made by slow-cooking rabbit meat with yellow beans, ginger, garlic, and chili in a rich sauce.