Chapter 23 Guanghan rabbit head

Guanghan, in the eyes of Chengdu people who know how to taste, is a city of authentic food. I have been to Guanghan twice, and I have eaten a lot of delicious food, and I was deeply moved.But my wife told me that in Guanghan, you have to eat rabbit food. The most famous one is the rabbit head, which makes people feel the taste of Guanghan.Later, I learned that Guanghan is rich in silk-wrapped rabbits, and rabbit meat has become the main dish of Guanghan people. Guanghan rabbit hair has been produced for a long time, and it is becoming more and more refined.Generally, the well-known rabbit head is brewed with the secret recipe handed down from the ancestors, selected dozens of ingredients and dozens of processes, and has a unique taste.

Rabbit head appears in Guanghan as braised meat and leisure food, like Changsha’s duck bone, which is mostly placed in roadside shops and night snack stalls, but it is a must-have dish for Guanghan citizens.In Sichuan dialect, eating rabbit heads is called gnawing rabbit heads, which means kiss (that is, kiss in English). Rabbit heads were originally leftovers. After the breeders slaughtered the rabbits, they obtained rabbit hair and rabbit meat. The rabbit heads and internal organs were discarded as sundries, and it was only later that people paid attention to them.To be honest, rabbit heads are not suitable for carnivorous people. They are small and have little meat. Only those who are bored and like to play and chew bones can taste the taste.Therefore, the first appearance of rabbit heads in Guanghan was not a dish. In order to use the leftovers, the rabbit breeders boiled the rabbit heads in a small pot, added spicy spices from Sichuan cuisine, and then pushed them along the street to deceive children. Quenching.

The current Guanghan rabbit head has risen to a classic delicacy and is widely accepted by diners.In Chengdu, some old gourmets said that 13 kinds of tools are needed to taste the rabbit head in order to taste its full taste.These words further aroused my strong interest in eating the bones, and I was determined to gnaw on the authentic Guanghan rabbit head. According to the way of eating in Guanghan, there are two kinds of rabbit heads: one is red flavor, which is spicy and spicy; the other is white flavor, which is five flavors.After historical training, Guanghan people have developed a special eating method for gnawing rabbit heads, such as the parts and sequence of eating rabbit heads, the angle, direction and strength of gnawing, all have very brilliant patterns.They pay attention to eating rabbit heads cleanly and chewing out the taste.

Guanghan rabbit head spread to Chengdu and gradually became a must-have snack in Chengdu cuisine.Some people in Chengdu have studied the distribution map of rabbit heads, and there are three types: one is the secret recipe rabbit head produced by small families, the quantity is not large, and it mainly meets the needs of residents and regular customers in the community; the other is the high-end rabbit head from the famous cold restaurant in Chengdu , there are many famous shops such as Liaoji Bangbang Chicken, Second Sister Tuding, Hongxing Road Tuding, etc.; one is the hot nest rabbit head in Guanghan, the origin of rabbit hair, which is produced and distributed by Guanghan.

I wandered the streets of Guanghan for a few days, and found a few specialty stores like Wenji Rabbit Head, which are specially open in the evening and evening to cater for night snackers.There are also many lo mei shops and stalls on the street that also make rabbit heads, but they are mainly dry braised, which seems to have some characteristics.I bought a five-flavored rabbit head at the Wenji rabbit head at the intersection of Shunde Road and Liuzhou Road. The rabbit head was just fished out from the boiled brine by the boss. It smelled like sauce. The boss added some sesame seeds, peanuts and other ingredients , put it in a plastic bag and hand it to me, looking at the light brown rabbit head with a shiny luster, it immediately arouses the appetite for taste.

He took it back to his residence and began to study the method of gnawing the rabbit's head.The surface of the rabbit's head seems to be covered with a layer of meat, and when you gnaw it down, the bones will touch the teeth.It was the first time I gnawed on a rabbit's head, and I couldn't find a place to put my mouth on without anyone's guidance. Fortunately, I am a professional eater and have eaten all kinds of bones, so I quickly found out the commonality of skulls.With the cooperation of both hands, start from the rabbit's mouth, open the upper and lower jaws, and divide the rabbit's head into two halves.Small jaw, eat first.Then tear it into two pieces and it will be much easier to eat.In fact, the chin is the most fleshy place in the whole rabbit head, and it is the face on the rabbit body.After the facial meat is soaked in brine, the meat is firm, tender and smooth, and it is easy to eat clean when scraped slowly with your teeth.The parietal bone seems to have a layer of meat, which is waxy.When the teeth are bitten, it is a bone. When you dig it with your fingers, there is only a thin layer of skin, but it tastes very soft.After biting all over the parietal bone, I couldn't find any meaty place. Finally, I found that there was no meat in the parietal bone, only the eyeballs and brain.Use the index finger to dig out the rabbit's eyeballs, and pull out the surrounding meat together. The bite has some toughness and meridians.Use your teeth to bite off the two protruding rabbit teeth, exposing the brittle bones in the mouth, find something to eat, and chew it carefully.Only the brain cavity could not be opened with the teeth, so the skull was knocked open with a kitchen knife, and the brain marrow was soaked in brine, which eliminated the smell of blood and the smell of salt and powder.

I think that chewing rabbit heads also requires methods and skills, which I have yet to explore slowly.