Rabbit head

01 / О БЛЮДЕ

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Исходное описание на английском языке. Русский перевод ещё не добавлен.

Tù tóu, meaning rabbit head, is a specialty dish most famously associated with Sichuan province, known for its bold seasoning and for being eaten in an unconventional way, since the entire head of the rabbit is cooked and served as the centerpiece. The practice of eating rabbit in Sichuan goes back centuries, as rabbits were widely available and their meat was appreciated for being lean and tender. In Chengdu and surrounding areas, cooks developed methods of seasoning rabbit heads with the same spice combinations that define local cuisine, particularly the use of Sichuan peppercorns and chili. Over time, rabbit heads became popular in night markets and roadside stalls, where they were prepared in large batches and sold as affordable snacks. Their rise in popularity reflects both the resourcefulness of Sichuan cooking and the appetite for intense flavors that characterize the region. Preparation usually begins with cleaned rabbit heads that are simmered or braised with chili bean paste, soy sauce, garlic, ginger, and a generous amount of Sichuan peppercorns. Some versions are cooked in a spicy red oil base, while others emphasize braising with aromatics and spices for a more savory profile. Once cooked, the heads are served whole, and diners use their hands and chopsticks to eat the meat, tongue, and cheeks, savoring the complex seasoning. The bones are not eaten but add depth to the broth or braising liquid during cooking. Today, tù tóu is most commonly eaten in Chengdu and other parts of Sichuan, sold in night markets, small restaurants, and specialty shops that focus entirely on rabbit head dishes. It is eaten primarily as a street snack or late-night food, often with beer or tea.