Chuan Jiao Ye Tu — Sichuan Pepper Wild Rabbit
Quick Info
- Flavor
- Fiercely spicy and intensely numbing, with the earthy gaminess of rabbit amplified by dried chilies and Sichuan peppercorns. A bold, complex heat that builds with every bite.
- Texture
- Lean, firm rabbit meat cut into small pieces, slightly chewy with crispy edges from the wok, studded with crunchy dried chilies and peppercorns
- Spice Level
- 🌶️🌶️🌶️🌶️ — Serious heat — a full má là (numbing-spicy) assault that will make your lips tingle for minutes
- Temperature
- Served Hot
Ingredients
Allergens
Possible
These ingredients may vary by restaurant. Ask your server to confirm.
The Story
Sichuan has a long love affair with rabbit — the province consumes more rabbit meat than anywhere else in China, and possibly the world. While rabbit is uncommon on menus in most Chinese cities, in Chengdu it is everywhere: cold, stir-fried, roasted, skewered. The wild rabbit version (野兔) carries a deeper, gamier flavor than farmed rabbit, and Sichuan cooks match that intensity with an equally bold treatment of chilies and peppercorns.
川椒野兔 represents the má là (numbing-spicy) philosophy at its most unapologetic. The dish buries tender rabbit pieces under a mountain of dried chilies and Sichuan peppercorns, creating a flavor experience that is simultaneously fiery, numbing, and deeply aromatic. It’s a dish that rewards adventurous eaters and catches the unprepared completely off guard.
What to Expect
A wok-blackened plate arrives heaped with small rabbit pieces nearly hidden beneath a sea of dried red chilies and whole Sichuan peppercorns. The aroma is intensely spicy — your eyes may water before you take your first bite. Dig through the chilies to find the rabbit pieces, which are cut small and bone-in. The meat is lean and firm with a subtle gaminess, its edges crisped from high-heat wok frying. The numbness from the peppercorns arrives a few seconds after the chili burn, creating the signature má là double-hit. The flavor is complex and addictive, though the heat level is genuinely intense.
Tips
This dish is not for the spice-averse — at spice level 4, it delivers serious heat. If you’re new to Sichuan food, work your way up with milder dishes first. The dried chilies on the plate are for flavor, not eating — pick around them to find the rabbit pieces. Pair with plain white rice (白饭) and a mild vegetable dish to balance the heat. Rabbit is a lean meat and can be bony, so eat carefully. A cold beer or sweet soy milk (豆浆) will soothe the burn better than water. Expect to pay 50-80 yuan for a portion in Chengdu.