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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Chengdu, Sichuan — an intensely local street food; rabbit heads are sold on Chengdu's night market streets as a nocturnal snack
II
Description
Ma la tu tou: Chengdu's iconic street food — rabbit heads split and marinated in the ma la (numbing-spicy) master brine, then slow-cooked until the meat yields from the skull. Eaten with bare hands, diners extract every morsel — cheeks, tongue, ear cartilage. A nocturnal snack food associated with Chengdu's late-night food culture. The skill is in how you eat it, not in how it's cooked.
III
The Thread
—French tête de veau (calf's head — similar nose-to-tail concept)
—Chinese pig head cold dish (same brine technique)
—Korean pork head cheese (jokpyeon)
IV
Flavour Context
Intensely numbing-spicy, deeply savoury, with sweet rabbit meat contrasting the aggressive brine
Pillars V — VII
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