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Backpack Family Home (Zhangpu Branch)

Hunan cuisine · ⭐ 3.8

No. 17, Building 4, Yindu Commercial Plaza, Xinwu Street

Dishes

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  Spicy Snail Dish

  A spicy stir-fried dish made with fresh snails and aromatic spices, perfect to serve with rice.
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  Signature Lamb Dish

  Signature lamb dish made with fresh lamb, marinated and then stewed or grilled, seasoned with scallions, ginger, and garlic for tender meat and rich aroma.
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  Spicy Pepper and Century Egg Mix

  Lai Jiao Pidan is a dish primarily made with preserved eggs and green peppers. The preparation involves roasting the green peppers until their skins turn blackened, peeling them, then placing them together with the preserved eggs into a mortar. Seasonings are added, and the mixture is crushed with a pestle until the ingredients are thoroughly blended, resulting in a unique texture and flavor.
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  Xiangdu Sauce-Steamed Duck

  Xiangdu Sauce-Plated Duck is made from duck meat, processed through marinating, air-drying, and braising. The meat is cut, marinated with various spices and seasonings, then braised or roasted to achieve a firm, chewy texture with rich flavor.
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  Hot Pot Fish Offal

  A spicy Sichuan-style hot pot dish featuring fish offal such as fish bladder, skin, and roe, simmered in a fiery broth with chili, Sichuan pepper, and fermented bean paste.
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  Stir-fried Zhangshu Bay Pepper

  A dish made by stir-frying the famous Zhangshu Bay pepper from Hunan with garlic and ginger, delivering a fresh, spicy flavor.
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  Corn and Pork Rib Soup

  Corn and pork spine soup uses pork spine and corn as main ingredients. After blanching the spine, it's cooked with corn in water until tender, resulting in a clear broth with a delicious flavor.
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  Bamboo Shoots with Preserved Meat Stir-fry

  Bamboo shoot stir-fry with preserved meats is a Chinese dish using fresh bamboo shoots, cured pork, and sausage. Slice bamboo shoots, blanch to remove bitterness, and prepare cured meats. Stir-fry cured meats first to release oil, then add bamboo shoots, season, and cook until tender.
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  Grassland Lamb Offal Soup

  Grassland lamb offal soup features lamb organs like heart, liver, lungs, and intestines, simmered with lamb bones or leg meat for the broth. Seasoned with scallions, ginger, and cooking wine, it yields a clear or slightly milky broth with tender, flavorful ingredients.
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  Steamed Scallops with Garlic and Vermicelli

  Steamed scallops with garlic and vermicelli is a dish primarily made with scallops, vermicelli, and garlic. After cleaning the scallops, they are paired with soaked vermicelli, topped with garlic and seasonings, then steamed.
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  Garlic Spinach

  Garlic spinach is a dish made primarily with spinach and garlic. Wash the spinach, blanch it, then drain. Chop garlic into fine paste. Heat oil in a pan, stir-fry garlic until fragrant, then add spinach and stir well. Season and serve.
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  Diving Fish

  Diving fish is a dish made from fresh grass carp. The cleaned fish is quickly blanched in boiling water, then served with a prepared sauce or dipping condiment. The cooking emphasizes keeping the fish tender, often enhanced with scallions, ginger, garlic, and chili.
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  Gold Medal Braised Pork Knuckle with Soy Sauce

  Gold Medal Braised Pork Knuckle with Soy Sauce is a classic Chinese marinated dish, primarily using the front pork knuckle. The knuckle is first blanched to remove impurities, then simmered for hours in a master stock made from soy sauce, rock sugar, star anise, cinnamon, bay leaves, Sichuan peppercorns, ginger, scallions, and various spices until the meat becomes tender and the skin gelatinous. The finished dish has a glossy reddish-brown color, a rich savory-sweet soy sauce aroma, and the meat easily separates from the bone. It is typically served with rice or as a cold appetizer.

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