Fresh pot rabbit is a special food made by killing, tearing, cutting and boiling rabbits. This is one of the local traditional dishes in Zigong. This dish is stewed with rabbit meat, ginger slices, fried dough sticks, dried bean curd, peppers and other seasonings. It is fragrant and delicious, with unique flavor, and is deeply loved by diners.

First of all, the key to making fresh pot rabbits is the treatment of rabbit meat. In order to ensure the taste of rabbit meat, it is necessary to kill, tear and cut the rabbit first to ensure the freshness and deliciousness of rabbit meat. Next, you need to blanch the rabbit meat for a few minutes, and then add ginger slices, fried dough sticks, dried tofu, peppers and other seasonings to stew 1-2 hours. The fresh pot rabbit made in this way has a fresh and tender taste and a fresh and thick soup.

Secondly, the unique delicacy of fresh canned rabbits is closely related to the geographical environment and climatic conditions in Zigong. Zigong is located in the northeast of Sichuan Basin, with warm and humid climate and abundant aquatic plants, so it has a unique variety of meat rabbits. These meat rabbits not only have small bones and much meat, thin skin and tender meat, but also have well-proportioned bodies, strong adaptability and, more importantly, rich nutrition. Such geographical environment and variety characteristics have laid a solid foundation for the production of fresh rabbit meat.

Finally, fresh pot rabbit is one of the local specialties in Zigong, with strong local characteristics and cultural accumulation. In the life of local people, fresh pot rabbit is a common dish in the family, and it is also one of the main foods in various festivals and dinners, representing the flavor and spirit of Zigong city. Therefore, fresh pot rabbit has also become one of the important cultural symbols and tourism resources in Zigong, attracting many diners to taste it.