Cook this
The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Sichuan Province — Chengdu area particularly
II
Description
Sichuan is China's dominant rabbit-eating region, consuming more rabbit per capita than any other. Sichuan-style rabbit is typically cooked with abundant dried chillies, Sichuan pepper, and doubanjiang. Braised rabbit (hong shao tu), cold dressed rabbit (bang bang tu), and rabbit hot pot are all popular. The meat is sweet, mild, and takes Sichuan spicing extremely well.
III
The Thread
—Italian coniglio alla cacciatora (braised rabbit)
—French lapin a la moutarde
—Spanish conejo al ajillo
IV
Flavour Context
Sweet mild rabbit absorbed into the Sichuan mala flavour world; cold dressed version is one of Sichuan's most elegant cold dishes
Pillars V — VII
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