Sichuan Province — Chengdu area particularly
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.
Sweet mild rabbit absorbed into the Sichuan mala flavour world; cold dressed version is one of Sichuan's most elegant cold dishes
{"Rabbit must be jointed into small pieces — whole rabbit is never served in Sichuan style","Cold dressed rabbit: blanch jointed rabbit, cool, dress with chilli oil, soy, sesame, Sichuan pepper","Braised rabbit: same technique as hongshao pork but shorter cooking time (rabbit dries out faster)","Chilli-rabbit stir-fry: rabbit blanched first, then dry-fried with dried chillies until aromatic"}
{"Sichuan hua jiao tu zui: cold dressed rabbit head — a Sichuan delicacy considered bold eating","Rabbit head is street food in Chengdu — sold from roadside stalls with cold sesame dressing","The mild rabbit flavour makes it an excellent vehicle for the full mala flavour profile"}
{"Overcooking rabbit — much less forgiving than pork; dries out rapidly","Not blanching before cold dressing — removes excess fat and firms the texture","Using whole rabbit pieces — must be cut small for Sichuan preparation style"}
Land of Plenty — Fuchsia Dunlop