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Culture Restaurant (Xuanpu Street Branch)

东北菜 · ⭐ 4.0

No. 58, Xuanpu Street (Northwest of Gangcheng Hotel)

Dishes

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  三鲜馅包子

  三鲜馅包子是一种以猪肉、虾仁和鸡蛋为主要食材制成的馅料，包裹在发酵面团中蒸制而成的传统中式面点。馅料通常经过调味后拌匀，包入面皮中，捏合封口后放入蒸锅蒸熟。
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  Cultural Big Mixed Salad

  A refreshing salad made with a variety of fresh vegetables and seasoned with garlic, sesame oil, vinegar, and soy sauce.
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  Cultural Flavor Pork

  A Chinese dish featuring pork belly marinated in a special sauce, slow-cooked to perfection for rich, savory flavor.
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  Stir-Fried Double Segments

  Stir-fried double segments is a Chinese dish featuring pork tenderloin and chicken breast. Both meats are cut into pieces, coated with starch, briefly fried in oil, then stir-fried with a seasoned sauce. The dish has a bright color and tender texture.
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  Vegetable Dumplings

  Vegetable-filled buns are traditional Chinese dumplings made with flour wrappers and filled with vegetables, tofu, and other plant-based ingredients, steamed to perfection. Common fillings include cabbage, mushrooms, tofu, and carrots.
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  Old-Style Cold Dish

  A traditional Chinese cold dish made with cucumber, tofu skin, carrot, and wood ear mushroom, seasoned with garlic, soy sauce, vinegar, and sesame oil for a refreshing and tangy flavor.
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  Blueberry Yam

  Blueberry yam is a dessert made primarily from yam and blueberry sauce. The preparation typically involves steaming the yam until tender, mashing it into a paste, mixing in an appropriate amount of sugar to taste, shaping it into desired forms, and finally drizzling with blueberry sauce for both decoration and flavor.
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  Braised Pig Trotter with Crispy Skin

  Braised pork knuckles with tiger skin texture: the pork knuckles are partially boiled, scored in a diamond pattern, then deep-fried until the skin shrinks and hardens. They are then stewed with soy sauce, sugar, and cooking wine until tender and flavorful.
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  Sweet and Sour Pork

  Guobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.

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