Snack · Braised

Tu Tou (Spiced Rabbit Head)

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It began as a way to use a genuine byproduct — leftover rabbit heads discarded after the more marketable meat was sold.

Whole rabbit heads are braised in a Sichuan-style spiced broth, then eaten by hand — cracking the skull to reach the tongue, cheek, and brain.

Why it's made this way: The dish grew directly out of Sichuan's rabbit-meat industry in the 1980s, using heads that were otherwise discarded.

Roughly what's in it

220kcal

18gprotein

6gcarbs

14gfat

Estimated per typical street-vendor portion — not lab-tested.

Part of World of Street Food — 690 dishes from 118 countries. Something wrong here? Tell us in the comments below. Photo credits.