eating rabbits cold in Zigong

Zigong Leng Chi Tu: A Spicy Sichuan Delight

Zigong Leng Chi Tu, a iconic Sichuan snack, is beloved for its tender rabbit meat and fiery, numbing flavor. Here’s a simple guide to making this addictive dish at home.

Ingredients: 500g rabbit (diced), 3 tbsp Sichuan peppercorns, 5 dried chilies, 2 tbsp ginger (minced), 2 cloves garlic (minced), 1 tbsp soy sauce, 1 tbsp cooking wine, 1 tsp sugar, 2 tbsp vegetable oil, and a pinch of salt.

Steps:

1. Marinate the rabbit: Dice the rabbit, rinse, and drain. Mix with soy sauce, cooking wine, and a pinch of salt. Let it sit for 20 minutes.

2. Toast spices: Heat oil in a wok over low heat. Add Sichuan peppercorns and dried chilies, stir-frying until fragrant (about 2 minutes). Remove and set aside.

3. Stir-fry the rabbit: Increase heat to medium. Add marinated rabbit and stir-fry until browned (5-7 minutes). Add ginger and garlic, cook until aromatic.

4. Combine and simmer: Return toasted spices to the wok. Add sugar and a splash of water. Stir-fry for 3-5 minutes until the sauce thickens and coats the meat evenly.

Tips: For extra flavor, use rabbit hind legs for tenderness. Adjust chili and peppercorn levels to your spice tolerance. Store in an airtight container for up to a week—the flavors deepen over time!

Enjoy this crispy, spicy, and numbing snack as a side dish or appetizer!