At the table
Pick out the rabbit pieces; whole dried chilies and peppercorns mainly season the dish.
Small bones may remain. Take small bites and check each piece.
Chili quantity, seasonings and cuts vary. The name refers to cooking in seasoned oil, not a whole roasted rabbit.
GET TO KNOW THE DISH
What goes into it?
IN THE APP
Get to know every ingredient.
Explore what goes into a dish and how each ingredient shapes its flavor.
How does it taste?
Savory, hot and numbing, with a rich chili-bean aroma.
- Chili heat
- 4/5
- Texture
- Tender, firm rabbit pieces with an oily coating; some contain small bones.
A CONNECTION TO PLACE
Origin & regional roots
Chongqing
Associated with Chongqing.
About this regional connection
Chongqing: Associated with Tongliang, Chongqing.
Ask if they have it first
请问你们有铜梁油烧兔吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Tongliang rabbit in Chongqing’s local food selection
In Tongliang, rabbit has a place at the banquet table: a local saying describes a feast as incomplete without it. Oil-cooked rabbit expresses this tradition through its hot-oil aroma and layers of chili heat and Sichuan-pepper tingle. It was selected as a leading dish in Chongqing’s “Yuwei 360 Bowls” program, giving visitors an introduction to a familiar local festive food.
Traveler experiences
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