In the early 1980s, a private restaurant was opened on Gulou Street in Chengdu, Sichuan. The female owner’s surname was Chen, who ranked second in the family and was known as the second sister. The spicy rabbit dices sold by this store are very popular among people. Later, the store changed its specialty to spicy diced rabbit, and the name of the store was "Chen Ji Erjie Rabbit Shop", which became a famous snack in Chengdu.

She is not the only one selling rabbit meat in Chengdu, but why does the taste she makes taste so different? The trick is in this tempeh. Because the rabbit meat is tight, it is not easy to taste, and it is difficult for the seasoning to adhere to the meat. After countless attempts, the second sister finally found this method: grind the black bean paste into velvet, so it became "Bawei" (Sichuan dialect, meaning the flavor is attached to the main ingredient), and the black and autumn seasoning turned out to be a successful The cornerstone.

Rabbit meat is thick and porcelain. In this dish, you must avoid eating large pieces of meat and drinking a lot of wine. Rabbits need to be chopped into thumb-sized pieces to make them more flavorful. You can chew them with the bones together, making you feel satisfied. Another specialty of Erjie Tuding is the large amount of green onions, often looking for bones in the green onions, and roasted peanuts are also indispensable. When eating Erjie's diced rabbit, the first thing to eat must be the crispy flower kernels, then the rabbit, and finally the green onions.