Field Notes by Rene

Chengdu is known for many things: adorable pandas, the addictive numbing spice of Sichuan hotpot, and the dramatic art of face-changing opera. But there’s one local delicacy I simply can’t stomach—their love for rabbit heads.

Yes, you read that right. Here in Chengdu, rabbit heads are a culinary staple, often simmered in chilli oil or dusted with Sichuan peppercorns, a snack as common as peanuts at a bar. A friend once joked, “There are no rabbits that come out alive in Chengdu.”

YIKES!

Among my friends, I’m known as a pretty adventurous foodie. I’ve always prided myself on trying anything at least once. Chicken, for instance, is chicken no matter the cuisine—Jerk Chicken, Coq au Vin, Tom Yam Gai. As long as it’s cooked, how un-chicken would it be?

But rabbit head? The ‘adventurous’ in the previous paragraph has left the chat.

The origin of Chengdu’s rabbit head culture can be traced back to the 1990s, when food stalls began popping up in Shuangliu.

Shuangliu Laoma, a small vendor in this district, was one of the first to elevate the rabbit head from a humble ingredient to an iconic snack. 

Using complex spice blends, they crafted flavours that captured the essence of Sichuan’s bold, mala (numbing and spicy) taste profile.

The popularity of Shuangliu Laoma’s rabbit heads set off a trend, and today, rabbit heads are an essential part of the Chengdu street food scene.

For locals, this isn’t “daring” food; it’s everyday food. Walk through bustling markets, and you’ll see people, gloves on, savouring the tender meat inside the rabbit’s head. It’s a snack that transcends generations. 

Even as photogenic, trendy snacks flood Xiaohongshu (China’s go-to app for all things stylish), rabbit heads retain their status. They’re even available vacuum-packed on Taobao, ready for delivery to anyone who craves this Sichuan delicacy.

As I sat, watching my friend expertly tackle a rabbit head, I realised I might not be quite as brave as I thought. And maybe that’s okay. We don’t need to understand or embrace everything.

For me, this Chengdu specialty wasn’t just a culinary challenge—it was a reminder of the beauty in other people’s traditions and the boundaries of my own palate.

Fun fact: Sichuan people consume about 300 mil rabbits per year