The eyeball popped out easily—an assertive index finger thrust into the head cavity, a “come here” pull-back with the same finger, and it was out with little fuss.
The tongue was tougher to break from the face, being a bit too slippery to grip firmly. But after a bit of manoeuvring I performed a solid clasp; then, with a satisfying tug, it was free and down my throat. The tongue was pretty small, so only needed a few chews despite its toughness. The brain was far smoother. Pâté-esque, even.
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Yang Li Gang, manager of the Rong Ji Lao Ma Tu Tou restaurant (the name translates to “Rong Ji Grandma Rabbit Head,” with “Rong Ji” being the brand name), was giving me a master class in the art of eating spicy rabbit head in Chengdu, capital of China’s southwestern Sichuan province. Chengdu is known for its hyper-spicy hot pot, but penchants for eating the heads of Flopsy and friends are almost as ubiquitous in the city.
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