LOCAL FOOD GUIDE

Dingjia Rabbit 丁家兔

Dingjia Tu

Dingjia Rabbit is featured among the local specialties of Chongqing.

AI illustration: A simple platter of chopped cooked small-poultry or rabbit-sized meat pieces.
AI illustration · AI 示意图（仅供参考，非实拍）AI-generated visual reference; not a restaurant photograph. AI 示意图，仅供参考，非实拍。

Dingjia Rabbit (丁家兔) is associated with Dingjia (丁家) in Bishan (璧山), where the local rabbit dish has a bright red appearance, tender meat and a spicy, numbing flavour.

Where it comes from

Bishan District Government traces it to the local baikan rabbit (白砍兔) tradition, already known during the War of Resistance against Japanese Aggression. In the 1980s, Luo Yunqing (罗云庆), also known as Hu Ximu (胡西木), combined rabbit-cooking skills inherited from his grandfather with baikan rabbit flavours and the method used for Laifeng Fish (来凤鱼).

How it is made

His method passes fresh rabbit through water, stir-fries it gently and then cooks it in water again. The finished meat is savoury with a slight sweetness, a rich aftertaste and a delicate texture.

China Revealed · Editorially updated 2026-09-26

Sources & reading

Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-26. Recipes and servings vary between kitchens.