eating rabbits cold

A Comprehensive Guide to Making Spicy Cold Rabbit (Leng Chi Tu)

Spicy cold rabbit, or *Leng Chi Tu*, is a Sichuan delicacy loved for its tender meat, numbing chili kick, and savory depth. Here’s a simplified guide to recreating this iconic dish at home.

Step 1: Prepare the Rabbit

Start with fresh rabbit, cut into bite-sized pieces. Blanch them in boiling water with ginger, cooking until just tender (about 5-7 minutes). Drain and set aside.

Step 2: Create the Flavor Base

Heat oil in a wok and stir-fry Sichuan peppercorns, dried chilies, and star anise until fragrant. Add minced garlic, ginger, and fermented broad bean paste (doubanjiang) to build a rich, spicy sauce.

Step 3: Simmer and Marinate

Return the rabbit to the wok, tossing to coat in the spices. Add soy sauce, cooking wine, and a pinch of sugar. Simmer briefly, then remove from heat. Let the rabbit cool completely in the marinade to absorb the flavors—this step is key for the “cold” eating style.

Step 4: Finish and Serve

Garnish with roasted peanuts, sesame seeds, and fresh cilantro. For extra crunch, add fried noodles. Serve chilled or at room temperature, perfect as an appetizer or snack with a cold beer.

Adjust chili levels to your taste, and experiment with add-ins like dried tofu for texture. This dish balances heat, aroma, and tenderness, making it a standout in Sichuan cuisine. Enjoy!