Sichuan Spicy Rabbit (Zi Ran Tu Rou) — Chengdu Cold Snack
Chengdu, Sichuan
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Chengdu, Sichuan Province
II
Description
Chengdu has an unusual distinction: it is the rabbit-eating capital of China. Rabbit heads (tu tou), rabbit skin, and whole rabbit meat preparations are street food staples. The most popular is cold-dressed rabbit in chili oil — whole rabbit poached, chilled, then chopped and dressed with chili oil, Sichuan peppercorn powder, cumin, sesame, and garlic paste.
III
The Thread
—Italian coniglio in porchetta — braised rabbit
—Maltese stuffed rabbit — Mediterranean rabbit cooking
—Mexican rabbit in mole — spiced rabbit
IV
Flavour Context
Lean, clean rabbit meat; generous chili oil heat; Sichuan numbing from peppercorn; cumin warmth and fragrance; sesame richness
Pillars V — VII
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