Shuangliu Laoma Rabbit Heads

In Chengdu, the saying goes that no rabbit leaves Shuangliu alive. The source is emphatic: Chengdu residents eat more than 200 million rabbit heads a year, and Shuangliu Laoma is presented as the leading name. Founded in the early 1990s by a laid-off woman who set up a small stall outside her home, the business grew from a street stall into a symbol of Chengdu food through a secret braising stock and 30 years of dedication.

Our rabbit heads are made from selected farm-raised rabbits. After odor-removal preparation and blanching, they are slowly simmered in seasoned master stock, then mixed with house-recipe chili oil and spices. Each head is full of flavor: cheek meat as tender as tofu, a meltingly soft brain, and a springy, crisp tongue. The selection includes five-spice and spicy, tingling flavors, with 3 heads of each flavor, individually vacuum-packed. The source says they can be eaten straight from the pack or heated in a microwave. Holding one in your hands and nibbling is described as the most traditional Chengdu way to eat it.

Ingredients

⚠️ Caution: this product contains small bones; eat carefully. Do not eat it if the vacuum packaging leaks air. Recommended for adults; children should eat only under adult supervision.