If you venture into the streets of Chengdu, you will find locals enjoying a unique delicacy: rabbit heads (兔头, tùtóu). This iconic Sichuan snack might seem intimidating at first, but it’s a beloved part of Chengdu’s food culture.
A Brief History
Once an inexpensive byproduct of the rabbit industry, rabbit heads were sold for just a few cents each as simple snacks from street carts. Their rise to fame began in the 1990s with Shuāngliū Old Mother Rabbit Head (双流老妈兔头).
A mother, worried about her son’s love for them, started simmering rabbit heads in her spicy hot pot broth. Her son enjoying them daily became a living advertisement, attracting curious customers and sparking a culinary phenomenon.
How is it Prepared?
The preparation is an art. The rabbit heads are first cleaned, marinated, and blanched to remove any gaminess. They are then simmered for hours in a complex spicy broth (辣味卤汁) containing dozens of spices like Sichuan pepper, chili, star anise, and cinnamon.
After cooking, they are left to steep in the flavorful broth, allowing the spices to fully penetrate every part of the head. The two classic flavors are spicy (麻辣) and five-spice (五香).
How to Eat a Rabbit Head
Eating a rabbit head is an experience, often compared to eating crab. It requires skill and patience. Here’s a basic guide:
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Separate: Hold the teeth and gently pry the upper and lower jaws apart into two halves.
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Savory Cheeks: Start by nibbling the tender and flavorful meat from the cheeks.
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The Tongue: Don’t miss the delicate tongue.
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The Brain: Break off the top part of the skull to access the soft and creamy brain, a prized part.
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Other Bits: The palate (上颚) is chewy and flavorful. The area around the eyes also offers tasty morsels.
It’s a messy but incredibly rewarding process, best enjoyed with cold beer.
Cultural Quirk
In Chengdu’s local culture, the act of啃兔脑壳 (kèn tù nǎo ké, gnawing rabbit heads) is a humorous slang term for kissing, thanks to the similar motions involved.
A Must-Try Adventure
For foreigners, trying a rabbit head can be a surprising challenge. CNN reporters who tried it were initially apprehensive but ultimately won over by the complex flavors, famously remarking, “I can feel the little rabbit dancing in my mouth.”
So, when you’re in Chengdu, be adventurous. Join the locals, embrace the mess, and savor the rich, spicy, and aromatic taste of a true Chengdu specialty. It’s more than a snack; it’s a memorable cultural experience.
Pro Tip: For an authentic experience, seek out established names like Shuangliu Old Mother Rabbit Head (双流老妈兔头) or Youtu Head (尤兔头) in nearby Dujiangyan.
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