Spicy Rabbit Head (Málà Tùtóu) — Chengdu Street Food Guide
Spicy Rabbit Head—麻辣兔头 (málà tùtóu)—is an iconic Chengdu snack known for its bold numbing-and-spicy flavor. It’s a true local specialty: slow-braised or simmered in a mixture of doubanjiang (broad-bean chili paste), Sichuan peppercorn, aromatics, and spices. Adventurous eaters love it for the rich cheeks and tender bits that soak up the málà sauce.
What It Is & Flavor Profile
Preparation
- Cleaned rabbit heads are braised/simmered in chili paste, soy sauce, spices, and aromatics.
- Two classic flavors: málà (麻辣, numbing-spicy) and wǔxiāng (五香, five-spice, milder).
- Served hot or room temp as a street snack or late-night bite.
Taste & texture
- Rich, savory, peppercorn tingle with chili warmth.
- Best parts: cheeks, tongue, and tender bits around the jaw.
- Expect bones—this is a gnaw-and-pick style snack.
Not into heavy spice? Ask for wǔxiāng (five-spice) or shǎo là (less spicy).
How to Order in Chengdu
- 麻辣兔头 (málà tùtóu) — spicy, numbing.
- 五香兔头 (wǔxiāng tùtóu) — aromatic, milder.
- Say 要几个？ “How many do you want?” → try 两个/三个 for sharing.
- Add sides like lotus root, tofu, or cold noodles to balance heat.
How to Eat It (Step-by-Step)
- Gloves/tissues: Many stalls provide them—this is a hands-on snack.
- Start with the cheeks: Gently pull meat from the cheek area; it’s tender and flavorful.
- Work around the jaw: Nibble along edges to find small, juicy pieces—watch for bones.
- Mind the spice: Take sips of tea or soy milk; avoid rubbing your eyes after handling chili oil.
- Dispose neatly: Bones go in the provided bin; clean hands with wipes.
Some locals enjoy additional parts, but cheeks and jaw are the most approachable for first-timers.
Where to Try in Chengdu (Types of Places)
- Specialty snack shops that focus on rabbit head—look for signs with “兔头”.
- Night markets & late-night eateries near student areas or busy food streets.
- Casual restaurants offering rabbit dishes alongside skewers and cold appetizers.
Go with friends and order a mix: málà + wǔxiāng + cooling sides (cucumber, cold noodles).
Pairings & Heat Control
- Coolers: Cucumber salad, cold tofu, or mung-bean jelly (liángfěn).
- Starches: Rice, steamed buns, or noodles to soften spice.
- Less spice: Ask for shǎo là (less spicy) or choose five-spice flavor.
Alternatives If You’re Not Ready (Yet)
Málà rabbit pieces
- Bonier than chicken but easier than a whole head.
- Same sauce profile without the “how-to-eat” learning curve.
Vegetarian málà snacks
- Spiced lotus root, potato, tofu skin—great for the flavor without meat.
- Ask for wéisù (素) options.
Etiquette & Practical Tips
- Share plates: Order a few for the table; it’s a social snack.
- Hands-on: It’s normal to use hands—keep tissues handy.
- Allergies/diet: Check for peanuts, sesame, or shellfish cross-contact at mixed stalls.
- Respect preferences: Not everyone is comfortable with this dish—choose alternatives for mixed groups.
Useful Vocabulary
- 兔头 (tùtóu) — rabbit head
- 麻辣 (málà) — numbing & spicy
- 五香 (wǔxiāng) — five-spice
- 少辣 (shǎo là) — less spicy
- 外带/打包 — take away / to-go
FAQ — Spicy Rabbit Head
Is it very spicy?
The málà version is spicy and numbing; ask for five-spice or “less spicy” if you’re new.
Is it safe to eat?
Buy from busy, reputable stalls; eat fresh, and wash hands after.
What part should beginners try?
Start with the cheeks; they’re tender and flavorful.
Any cultural notes?
It’s a beloved local snack—feel free to ask how to eat it; vendors are used to first-timers.
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