Zigong Cold-Cooked Rabbit

Zigong Cold-Cooked Rabbit

Zigong Cold-Cooked Rabbit is a protected geographical indication product.

　　Zigong Cold-Cooked Rabbit is a renowned specialty food from Zigong City, Sichuan Province. Also known as Strong-Flavored Cold-Cooked Rabbit or Spicy Rabbit, it is a traditional delicacy from Zigong and the nearby counties of Fushun and Rongxian, with a history of over a hundred years.

　　Zigong Cold-Cooked Rabbit (also known as Spicy Rabbit) is a traditional folk dish from the Zigong area in Sichuan, with a history of over a hundred years. The Zigong, Fushun, and Rongxian regions of Sichuan are nationally renowned as rabbit-raising areas, ensuring a plentiful supply of rabbit meat. Locals have a strong preference for eating rabbit, especially for cooking and savoring a dish called “Cold-Cooked Rabbit,” which nearly every household knows how to prepare and everyone loves to eat. Moreover, whenever guests visit the Zigong area, it is customary for hospitable hosts to serve Cold-Cooked Rabbit as an essential dish—guests often praise it highly after tasting it. Even native Zigong residents who work or study away from home for long periods frequently ask their families to prepare some, bring along a few packages, or even have some mailed to them to satisfy their cravings. 2wC

　　How to Make Zigong Cold-Cooked Rabbit: 2wC

　　Ingredients: Rabbit meat (cut into thumb-sized pieces), dried chili pepper segments (dried chilies cut into about one-centimeter pieces)—use a relatively generous amount. One or two green onions (cut into sections), star anise, bay leaves, Sichuan peppercorns, old ginger, soy sauce, vinegar, sugar, and cooking oil. 2wC

　　1. Parboil the rabbit meat pieces in boiling water until they turn white, then remove and drain. Mix sugar and vinegar in a bowl. 2wC

　　2. In a wok, add oil—the amount should be enough to cover about one-third of the rabbit meat. Heat the oil over high heat until it reaches about 80% heat, then add star anise, bay leaves, and Sichuan peppercorns. After two seconds, add the green onion sections and stir until fragrant, then quickly remove the green onions. 2wC

　　3. Add the rabbit meat to the wok along with old ginger and a small amount of salt. Stir with a spatula at first, and when the moisture in the wok is almost evaporated (ladle out some oil and wait until it becomes relatively clear), add about one spoonful of soy sauce. When the rabbit meat turns brownish-yellow, add the dried chili pepper segments. Keep stirring frequently until the chili peppers become glossy and dark red. At this point, pay attention to the moisture level of the rabbit meat—it should be cooked until slightly dry for the best texture. Finally, add the sugar-vinegar mixture (optional, depending on taste) and monosodium glutamate (MSG). Plate and serve. 2wC

　　Cooking Tips: The most crucial aspect is controlling the heat—the rabbit meat should not be too moist, nor should it become overly dry or burnt. You can add a little bit of tangerine peel according to your taste for a nice effect, and a small amount of sesame seeds is also a great option. 2wC