Ears are not easy to process.

Cold-eating rabbit, also known as spicy rabbit or spicy rabbit, is a special traditional delicacy in Sichuan. It belongs to the Xiaohebang cuisine in the classification of Sichuan cuisine and has a history of more than a hundred years.

In the process of making spicy rabbit, the ears were not easy to process and too complicated to make, so the ears were removed.

This cuisine is well received by consumers.