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C31 Cellar Restaurant (Heilongjiang North Road Branch)

地方菜 · ⭐ 4.3

Unit 21, Building B, No. 88, Heilongjiang North Road

Dishes

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  Three-Cup Squid

  A dish made with squid cooked in a sauce of rice wine, soy sauce, and sesame oil, known for its rich flavor and tender texture.
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  Three-Cup Chicken

  Three-cup chicken is a dish made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. During cooking, the chicken is first cut into pieces and marinated, then combined with sesame oil, rice wine, and light soy sauce, slowly simmered until the chicken is fully cooked and infused with flavor, and finally reduced to coat the ingredients thoroughly.
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  Braised Pork Rice

  Braised pork rice is a classic Chinese rice dish, primarily made with fatty pork belly, mushrooms, and onions. The pork belly is cut into small cubes and slowly stewed with seasonings until the meat becomes tender and fully infused with flavor. Mushrooms and onions add aroma and texture to the dish. Finally, the braised pork and rich sauce are poured over steamed rice.
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  Taiwanese Braised Dishes

  A Taiwanese specialty featuring ingredients like pork trotters, chicken wings, tofu, and eggs simmered in a savory sauce with spices such as star anise and cinnamon.
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  Taiwanese Cabbage Stew

  A savory stew made with fresh cabbage, pork belly, and mushrooms, simmered in a rich broth with soy sauce and sugar—typical of Taiwanese home cooking.
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  Cellar-Braised Chicken

  A traditional dish made by slow-cooking a whole chicken with special seasonings in a cellar, resulting in tender and flavorful meat.
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  Cellar Stinky Pot

  A specialty dish made with fermented soy products and various meats, traditionally prepared using cellar fermentation for a strong aroma and rich flavor.
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  Spicy Sour Fish with Multiple Ingredients

  A Sichuan-style dish featuring fresh carp, sour cabbage, and assorted vegetables simmered in a spicy sour broth, offering a rich, tangy, and numbing flavor.
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  Dry Pot Squid Rings

  A Sichuan-style dish made with fresh squid rings stir-fried in a dry pot with vegetables like bell peppers and onions, delivering a spicy and aromatic flavor.
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  Stir-fried Sweet Potato Leaves

  Stir-fried sweet potato leaves is a home-style dish using fresh sweet potato leaves. Wash and blanch or quickly stir-fry the leaves with oil, salt, and garlic. Serve when leaves soften.
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  Charcoal-Grilled Pork Neck Meat

  Charcoal-grilled pork neck meat is made primarily from lean meat taken from the pork neck area, marinated and then grilled over charcoal. The pork neck meat has a firm texture with evenly distributed fat, resulting in a crispy exterior and tender interior with a smoky charcoal aroma after grilling.
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  Corn Pancake

  Corn cake is a Chinese pan-fried dish using fresh corn kernels as the main ingredient. Mix corn with a little starch, add salt and egg, stir well, then fry in a pan until golden brown on both sides, creating a crispy outside and tender inside.
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  Crispy Taiwanese Fried Stinky Tofu

  Crispy fried stinky tofu from Taiwan, served with a spicy sauce and garnished with garlic and scallions.
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  Oyster Omelette

  Oyster omelet is a traditional snack made primarily with oysters (mussels). Fresh oysters are mixed with starch and water to form a batter, then combined with ingredients such as green onions. The batter is poured into a heated pan with oil and fried until golden brown on both sides, then topped with a specially prepared sauce.

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