Stir-fry with oil, ginger, doubanjiang, sichuan pepper, birds eye chilies, water, dark & light soy sauce. Sugar, Secret spice blend, MSG, Chicken Boullion, young bamboo shoots and green chilies.
MALA TU TOU 麻辣兔头 (Spicy Rabbit Head) + MÁLÀ TÙ TUǏ 麻辣兔腿 (Spicy Rabbit Leg)
Stir fry heads with chopped dried red chillies, red sichuan pepper, and ginger, chili powder, soy sauce, crushed dried red chilli, ground green sichuan pepper, bouillon, 13 spice, msg, sesame seeds.
Best Ever Food Review Show explores Sichuan's rabbit cuisine, from farm to table, experiencing unique dishes and local culture. A spicy, unforgettable adventure!
Travel Guides & Tips in this video
Best Ever Food Review Show takes us on a culinary adventure in Sichuan, China, exploring the surprising popularity of rabbit meat. From visiting a massive rabbit farm to indulging in unique rabbit dishes at local restaurants, this video offers a fascinating look into Sichuan's food culture. Witness the process of preparing these dishes, from the initial selection of ingredients to the final mouthwatering presentation. Discover the cultural significance of rabbit in Sichuan cuisine and learn about the unique flavors and textures of various rabbit dishes.
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18 min
Sichuan Rabbit Meat Adventure: Farm to Table in Zigong
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🇨🇳 *Sichuan, CHINA*
🥵 *[CHINESE RABBIT FARM!!]*
1️⃣ *Uncle Kang’s Leng Chi Tu*
No.13 Huang Jue Ping Road, Zi Liu Jing District, Zigong City
🥩 *LENG CHI TU 麻辣冷吃兔* (Cold Rabbit Meat)
Sugar, MSG, star anise, cinnamon, dried cardamom, bay leaves, garlic, ginger, leek, and rice wine...
Sichuan Rabbit Cuisine: Farm to Table in China
In this episode of Best Ever Food Review Show, Sonny explores Sichuan, China's surprising rabbit meat culinary scene. He starts at Uncle Kang’s Leng Chi Tu, savoring the unique flavors of Mala Leng Chi Tu (cold rabbit meat). Next, he visits a Sichuan rabbit farm, meeting the farmers and learning about their ILE DE FRANCE rabbits. At Huidong Liyuan Farmer's Market, he purchases raw rabbit meat. His culinary adventure continues at Rabbit Walk Around the World, where he enjoys Zi Jiang Xian Guo Tu (fresh ginger rabbit), Mala Tu Tou (spicy rabbit head), and Mala Tu Tui (spicy rabbit leg). The video showcases the various ways rabbit is prepared and enjoyed in Sichuan, offering a glimpse into the region's unique food culture.
More about the current video:(Published on 2025-02-21)
This video follows Best Ever Food Review Show as he delves into the world of rabbit consumption in Sichuan, China, a province where rabbit meat is incredibly popular. The journey begins at a massive rabbit farm, showcasing the scale of rabbit breeding and the surprising import of French rabbits for their superior meat quality and faster growth cycle. We learn about the farm's practices, the age at which rabbits are typically slaughtered, and the high standards for food quality in the region. The video then transitions to local markets, where live rabbits are sold, emphasizing the freshness and quality preferred by consumers. The host interacts with vendors and learns about the pricing of rabbit meat compared to pork and beef. A significant portion of the video focuses on the preparation and tasting of various rabbit dishes. Starting with a cold rabbit appetizer, the host describes the unique flavors and textures, noting the spiciness and oiliness of the dish. A hot rabbit dish is also featured, highlighting the use of fresh ginger and chilies to balance the intense flavors. The video culminates in a visit to a restaurant specializing in rabbit head and legs, where the host experiences the preparation and consumption of these dishes, describing the textures and tastes in detail. Throughout the video, the host shares personal insights and observations, comparing the cultural acceptance of rabbit meat in China with his own experiences in the USA. The video also touches upon the cultural significance of the rabbit in the Chinese zodiac and the perceived health benefits of consuming rabbit meat. The overall tone is conversational and informative, with a focus on the unique cultural and culinary aspects of rabbit consumption in Sichuan.
FAQs (From the traveler's perspective)
Q: What's the most popular meat in Sichuan, China?
A: It's rabbit! They eat a lot of it here.
Q: Why do they use French rabbits on the farm?
A: Because they have a shorter life cycle and better meat quality.
Q: How old are the rabbits when they are slaughtered?
A: Around 70 days old, that's when they taste the best.
Q: What's the most prized part of the rabbit?
A: Definitely the rabbit head! Especially the cheekbones and the brain.
Q: What's the difference between the cold and hot rabbit dishes?
A: The cold one is served cold, obviously. The hot one is, well, hot, and it's my preference.
Q: What does rabbit taste like?
A: It's lean, and it depends on how it's cooked, but it can be really yummy and spicy!
