Old mother rabbit head is a Sichuan special traditional snack, belongs to the Sichuan cuisine, originated in Shuangliu County, Sichuan Province, is the local signature food, rabbit head is divided into five spices spicy two flavors, fresh and not greasy, color and flavor are complete food, today to tell you about this cuisine, see what is going on.
Chengdu "Shuangliu Old Mother Rabbit Head", originated from a kind mother twenty years ago, in Shuangliu County opened a spicy hot shop, according to legend, there is a mother's son from childhood love to eat rabbit head, at that time Chengdu to eat rabbit head shop less, the mother hurt her son, she cooked in the spicy hot pot for her son to eat. The rabbit head poured into the mother's love not only made the son relieved, but also addicted. The appearance of the son eating rabbit heads in the store every day is like a signboard, which also attracts guests who come to the door.
Passing ten or ten hundred, the spicy and fragrant rabbit head attracts more and more people. So the clever son suggested that his mother expand the small shop and sell rabbit heads. Because everyone called her mother kindly and respectfully, the name of the shop was simply called: "Shuangliu Old Mother Rabbit Head". Since then, everyone has been fascinated by the rabbit head, and soon there will be counterfeit "old mother rabbit heads" in Chengdu under various banners. But for twenty years, real old diners know that only the "Shuangliu Old Mother Rabbit Head" in Shuangliu County is the only authentic.
Spicy rabbit head is made of brine, mixing program, first of all to use the sichuan traditional oil brine will be the first processed rabbit head deep into the low heat slow brine, after the brine soaked will be more flavorful, fished out of the first five-spiced rabbit head, and then use the special cold dish seasoning method to mix the red oil flavor juice with the five-spiced rabbit head to become a spicy rabbit head. Of course, there are also many kinds of methods of mixing spicy rabbit heads, which belong to the same Rongpai Sichuan cuisine, each with its own advantages. As long as it is a spicy rabbit head made of fresh raw materials, of course, it is to eat a fresh, and it should be fat, no meat or anything? The fresh brine is the most delicious, which is the consensus of Chengdu people.
Rabbit head is one of the must-order foods for Chengdu people to cool off under the heat, and there is no "cold cup" restaurant full of streets in the summer that does not sell rabbit head. In winter, there are "beer rabbit heads" that are steaming hot and are fished out of the pot. The most famous rabbit hair originates from Shuangliu next to Chengdu, where the "Shuangliu Old Mother Rabbit Head" has become a must. For people who have never eaten a rabbit's head, just thinking about holding a rabbit's brain shell and nibbling on it is scary enough, and the rabbit's head does not have a meat head. But people who can eat talk about nibbling on rabbit heads, that is, while swallowing saliva, they say that they are eager to come to a few reliefs immediately. Chengdu people eat rabbit heads compared to Shanghainese people eat hairy crabs, people who can't eat feel troublesome and not hungry, and people who can eat eat with relish and enjoy it.
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