Shuangliu Laoma Rabbit Head
×Mala rabbit head
Why you must eat itA rabbit head slow-braised in a broth of chili oil, Sichuan pepper and spices — a specialty from Shuangliu on Chengdu's edge. The look startles, but the cheek and tongue are tender to falling, and you suck the meat from between the bones by hand. Beyond mala there is a sweeter five-spice version. It dirties the hands — a dish to work through slowly with beer.
Rabbit head is a familiar nibble for Chengdu people, with shops like Shuangliu Laoma and Wang Mei well known. Sold at Yulin and night-market stalls, it also comes vacuum-packed as a souvenir. Sichuan eats rabbit as everyday fare, and seasoning the head rather than discarding it is where this dish began. Many shops hand you gloves. Heat leads, but the pepper's scent lingers.
- Nearest
- Nijiaqiao Stn
- Hours
- 15:00-翌1:00
- Price
- 10–18 CNY each