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Back Again Private Kitchen

特色菜 · ⭐ 4.5

No. 58 Moyou Lake East Road

Dishes

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  Farmhouse Fish Head

  A rustic dish featuring a fresh fish head stewed with tofu and seasonings, resulting in a rich, savory flavor.
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  Spicy Stir-Fried Cabbage

  Dry Pot Shredded Cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage into pieces, then quickly stir-frying it in a dry pot with garlic, chili, and other seasonings until cooked, preserving the cabbage's crisp texture.
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  Dry Pot Frog with Seafood Assortment

  A spicy stir-fry dish featuring frog legs and assorted seafood, cooked in a dry pot with chili, Sichuan pepper, and garlic for a bold, numbing flavor.
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  Xuzhou Lamb Soup

  Xuzhou mutton soup uses fresh mutton as the main ingredient, with a broth made from mutton bones and seasoned with ginger slices and green onions. The stewed soup turns milky white, with rich flavor, tender mutton, and delicious broth.
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  Signature Wine-Scented Pork Kidney

  Pork kidneys simmered in yellow wine with ginger and scallions, resulting in a rich, aromatic dish with tender texture.
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  Spicy麻 Fish

  Spicy麻鱼 is made with fresh fish as the main ingredient, combined with green Sichuan peppercorns and sansho oil, and seasoned with ginger, garlic, and other调料. The fish meat is tender, and the broth is spicy and numbing with a hint of freshness, making it visually appealing.
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  Xiang-Style Stir-Fried Pork

  Xiang-style stir-fried pork with green peppers is a traditional Hunan dish using pork belly and green peppers. Pork slices are stir-fried to release oil, then combined with green peppers, garlic, and ginger, seasoned and cooked to perfection.
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  Premium Fruit Wood Roasted Duck

  A premium Beijing duck roasted over fruit wood, featuring crispy skin and tender meat, traditionally served with pancakes, hoisin sauce, scallions, and cucumber strips.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Lamb Rib Hot Pot

  A hearty lamb rib hot pot made with tender lamb ribs and vegetables, simmered slowly for rich flavor.
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  Spicy麻 Fish with Drunkable Soup

  A Sichuan dish featuring fresh carp cooked in a spicy, numbing broth that can be enjoyed as a soup. The fish is tender and the flavor deeply aromatic.
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  Gu Li Free-Range Native Rooster

  Gu Li Free-Range Native Rooster is a dish made with locally raised native roosters using traditional cooking methods. The chicken is tender and juicy with a unique flavor.
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  Huángshān Stinky Mandarin Fish

  Huangshan stinky mandarin fish is made primarily from mandarin fish, which acquires a unique fermented aroma due to its special curing process. The fish is first cured for several days until it develops its distinctive flavor, then braised with seasonings such as chili peppers, ginger, and garlic.

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