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Ba Hang Tu · Intangible Cultural Heritage Rabbit Soup Pot (Shenxian Shu Branch)

Hot pot · ⭐ 4.6

2nd Floor, No. 86 Ziwei East Road (above Jimaodian Restaurant)

Dishes

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  Rabbit Pudding

  A delicate dessert made from rabbit meat, eggs, and milk, steamed to a silky texture. Combines the savory richness of rabbit with creamy sweetness.
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  Rabbit Dumplings

  Rabbit dumplings are a savory dish made with minced rabbit meat wrapped in thin dough, typically boiled or steamed, offering a tender and flavorful experience.
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  Rabbit Tenderloin

  Rabbit tenderloin is a delicacy made from the back muscle of rabbit, marinated and stir-fried or pan-seared for a tender, flavorful dish.
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  Goddess Black Chicken Roll

  A delicately prepared roll made from black chicken, vegetables, and seasonings, steamed to perfection for a tender and nutritious dish.
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  Couple Pot

  A shared hot pot with two flavors—one spicy and one mild—ideal for couples to enjoy together.
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  Handcrafted Stretchy Brown Sugar Glutinous Rice Cake

  Handmade glutinous rice cake coated with brown sugar syrup, repeatedly pulled to form fine threads, with a soft, sticky texture and sweet, rich brown sugar flavor.
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  Cooling Plum Juice

  A refreshing plum juice made from dried plums, hawthorn, licorice, and rock sugar, ideal for summer cooling.
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  Crispy Pickled Pepper Rabbit Stomach

  Fresh rabbit stomach is soaked, blanched, then mixed with pickled peppers, garlic, ginger and other seasonings. Crisp texture, sour-spicy taste, highlighting the freshness of pickled peppers and elasticity of rabbit stomach.
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  Crispy Fried Pork

  Crispy fried pork is a dish made primarily from fatty pork belly, which is marinated and then deep-fried until golden and crunchy. The pork belly is sliced thinly, marinated with a special seasoning to absorb flavor, and then quickly fried in hot oil until the slices turn golden and crispy.
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  Bamboo Mushroom Pot

  A nourishing soup made with bamboo mushrooms, precious fungi, and seasonal vegetables, gently simmered for a delicate flavor.
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  Brown Sugar Glutinous Rice Cake

  Red 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.
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  Zigong Cold-Cooked Rabbit

  Zigong 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.
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  Bā Hāng Rabbit Meat Sliding

  A Sichuan dish made with tender rabbit meat stir-fried in a spicy and numbing sauce, known for its rich flavor and aromatic spices.
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  Bā Hāng Rabbit Neck Meat

  A Sichuan dish made with rabbit neck meat stir-fried with chili, Sichuan pepper, and fermented bean paste, delivering a rich, spicy flavor.
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  Bā Hāng Crispy Rabbit Stomach

  Fresh rabbit stomach is marinated and deep-fried until crispy outside and tender inside, served with a secret spicy sauce for a fragrant, spicy, and crunchy taste.
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  Mushroom Hot Pot

  A savory hot pot made with a variety of fresh mushrooms and broth, offering rich flavor and health benefits.

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