Tea House Chinese Restaurant

Spicy level 1. A classic szechuan street food, fresh wheat noodles topped with ground pork and chopped scallions in chili oil.

Hot and sour dumpling is a traditional street food of Shaanxi Province. Boiled dumplings soaked in a special hot and sour broth, its balanced taste of sour and spicy leaves a strong imprint on the memory.

Spicy level 1, tea house signature dish. Steamed homemade dumplings in our house sweet soy sauce and chili oil, topped with fresh garlic and green onion.

Fried chicken wings marinated in fresh garlic sauce.

Spicy level 1, tea house signature dish. Fried chicken wings stir fried with szechuan dried chili pepper, scallion, ginger and fresh garlic.

Tea house signature dish. Sliced tangy beef and shredded scallion wrapped in crisp scallion pancake. The combination of beef and the taste of peking roast duck is a specialty unique to tea house.

Vegetarian. Pan fried scallion pancake.

Tea house signature dish. Wheat buns with ground pork filling fried Shanghai-style.

Vegetarian.

Spicy level 1, tea house signature dish. A very popular street food from the Xinjiang region, which is well-known for lamb dishes. Three lamb skewers grilled over open fire with a pinch of cumin and chili dry rub for a hearty, savory flavor.

Vegetarian.

A classic example of when east meets west, French fries and Szechuan hot spices are perfectly mixed to create a combination of crispy western food texture and Szechuan flavor.

A steamed food similar to steam bun with seasoned pork inside, a part of childhood memory of many people who grew up in Beijing. It is a long wheat wrap when steamed, curled like a sleeping dragon in the streamer, hence the name.

Steamed buns stuffed with ground pork and Szechuan preserved vegetables.

Crispy pork meatballs, bean noodles and seasonal vegetables stewed in a rich broth.

Spicy level 2, tea house signature dish. A unique taste of szechuan in a fish soup. Fish fillets boiled with pickled vegetables and peppers in chicken broth.

Fresh pork feet simmered with soybeans in white broth, a home style favorite.

A typical family dish in China. Pork ribs and winter melon boiled for a few hours, imbuing the soup with flavor.

Scrambled eggs and fresh tomato cooked in chicken broth.

Chicken wontons boiled in chicken broth.

Hot and sour dumpling is a traditional street food of Shaanxi Province. Boiled dumplings soaked in a special hot and sour broth, its balanced taste of sour and spicy leaves a strong imprint on the memory.

Spicy level 1, tea house signature dish. A traditional street food in shaanxi province, hand-stretched noodles in a soup of stewed lamb and tomato, topped with minced fresh garlic and a spoon of fried chili pepper. ‘kudai’ means waistband, since the noodle are shaped like a BELT. (beware of bones).

Spicy level 1. Rice noodles in broth with thin beef slices and bean sprouts, topped with serrano peppers.

Spicy level 1, vegetarian, tea house signature dish. Another traditional street food in Shaanxi province. Hand-stretched noodles topped with fresh green onions, minced fresh garlic, chopped peanuts and ground dried chili pepper, then drizzled with a spoon of hot chili oil prior to serving.

Spicy level 1, tea house signature dish. Fresh wheat noodles in broth accompanied by chunks of beef along with bokchoy or seasonal vegetables, and cilantro.

Fresh wheat noodles in Beijing-style fried pork soybean paste. Cucumbers and soya beans on the side.

Spicy level 1, vegetarian. A classic szechuan street food, wheat noodles flavored with chili oil and sesame paste, served cold.

Fresh wheat noodles with eggplant and pork, topped with minced garlic and chopped scallions.

Spicy level 1. A classic szechuan street food, fresh wheat noodles topped with ground pork and chopped scallions in chili oil.

Spicy level 1. Boiled yam noodles mixed with fresh garlic, vinegar, bean sauce, chili oil and chicken broth; topped with szechuan mustard, chopped peanuts, crispy soybeans, ground pork and green onions. A hot and sour flavor.

Spicy level 1, tea house signature dish. Kung pao chicken was originally a typical family dish in szechuan, and improved in the Qing dynasty by Baozhen Ding during his time as ruler of the province. With the robust blend of sweet, sour and spicy, the dices of tender chicken stir fried with crispy peanuts moved beyond a provincial classic to becoming one of the most well-known Chinese dishes around the world.

Spicy level 1, tea house signature dish. Deep fried chunks of bone-in chicken with Szechuan dried chili pepper, peppercorns, scallions, ginger, and fresh garlic. Dry and crispy texture with special spicy szechuan flavor. (Beware of bones).

Spicy level 1, tea house signature dish. A popular dish from the Xinjiang region. Chicken braised with anise, dried chili and curry, served over handmade noodles. (Beware of chicken bones).

Available form monday to friday. Spicy level 1. Deep fried chunks of chicken stir fried with szechuan dried chili pepper, scallions, fresh garlic, green and red bell peppers and jumbo onions in our chung king spicy sauce.

Spicy level 1, tea house signature dish. A dish commonly seen in the countryside. Tender bone-in chicken stewed with chestnuts. (Beware of bones).

Sliced white meat, broccoli, and carrots sautéed in a light sauce.

A traditional szechuan dish. Duck marinated in special spices and seasonings, smoked with tea leaves, then roasted, steamed and deep fried. Tender and flavorful meat under crispy skin.

Duck marinated in our special soy sauce, then stewed before serving.

Deep fried chunks of chicken sautéed in a sweet and sour sauce flavored with orange peels.

Breaded chunks of chicken deep fried and then coated with tea house general tao sauce. The dish is sweet and sour flavor.

Sliced white chicken meat with broccoli, Chinese cabbage, mushrooms, and snow peas; stir fried in a light sauce.

Chunks of chicken leg meat lightly coated with batter and deep fried, coated with a sweet and sour sauce, topped with sesame seeds and served on a bed of crispy rice noodles. An American favorite.

Vegetarian, tea house signature dish. A typical family style dish in szechuan, green beans and szechuan preserved vegetables stir fried with a light dash of soy sauce.

Spicy level 1, vegetarian. One of the most popular dishes in szechuan with a distinct flavor. Eggplant stir fried with Chinese mirepoix (ginger, garlic, and scallions) for a distinctive flavor resulting from a delicate balance of spicy, sweet and sour.

Vegetarian. A typical family dish in Northeast Region of China. Green bell peppers, eggplant and potatoes cooked together in our proprietary bean sauce.

Spicy level 1. Cabbage and bacon bits stir fried together. Crispy, fresh, and delicious.

Vegetarian. A blend of three vegetables with contrasting tastes that become well-balanced when stir fried and eaten together.

Vegetarian. Fresh water spinach stir-fried Cantonese-style with fermented bean curd to create a unique salty taste.

Vegetarian. Simple ingredients and seasoning combine for a tasty, hearty dish. One of the most popular family dishes in China.

Vegetarian. Fresh baby spinach stir fried with fresh garlic.

Vegetarian. Fresh a choy stir fried with fresh garlic.

Eggs scrambled with chive, a popular family dish in China.

Fresh pea tips stir fried with fresh garlic.

Spicy level 1, tea house signature dish. Soft tofu diced then stir fried with ground pork, ginger, garlic, szechuan bean paste, pepper corns and leeks. A popular spicy home style dish in szechuan.

Spicy level 1, vegetarian, tea house signature dish. Fried chunks of tofu, red and green bell peppers stir fried in the style of kung pao chicken.

Tofu is slowly stewed with chunks of pork. It is a traditional and memorable taste of Anhui family cuisine.

Vegetarian. Fried chunks of tofu dressed in tomato-based sweet and sour sauce.

Spicy level 1, vegetarian. Fried chunks of tofu, spinach, and tree mushrooms, seasoned with small amount of pickled peppers, green onion, ginger, and garlic.

Pipa Tofu is categorized as a Lu (Shandong Province) cuisine. Tofu is crushed and mixed with minced shrimp, salt, pepper, and other spices, and then deepfried to crispy and golden brown.

Vegetarian. Fried chunks of tofu, bamboo tips, black mushrooms, and leek, stewed in our proprietary bean sauce.

Spicy level 1, tea house signature dish. Dongpo pork hock is a well-known traditional dish in the szechuan region.

Mild spicy, tea house signature dish. Steamed sliced pork belly with szechuan preserved vegetables with soft and tender texture. The fatty portions complement the overall consistency without being greasy.

Chunks of pork belly slowly stewed with various spices. Popularly known as one of chairman Mao’s favorite dishes.

A traditional dish in Beijing. Sliced pork sautéed with scrambled eggs, black tree mushrooms, cucumbers and green onion in soy sauce.

Spicy level 1. One of the most popular dishes in szechuan, with a signature taste. Shredded pork stir fried with various ingredients for a distinctive flavor resulting from a delicate balance of sweet, sour, and light spicy.

Spicy level 2. Tender slices of pork stewed in chili broth on top of Napa cabbage and bean sprouts. Our house specialty.

Spicy level 1. Arguably the most popular homestyle dish in szechuan. Chinese bacon, leeks, and red bell peppers stir-fried with black bean sauce and szechuan spices.

A family favorite in Beijing. Shredded pork sautéed in a tangy, dark peking sauce, served with shredded green onions.

Spicy level 2, tea house signature dish. Spam, beef tripe, quail eggs, potatoes, cauliflower, celery, tofu sticks, kelp, bean noodles and etc. boiled in a spicy broth. A popular street food in szechuan.

Spicy level 1. Sliced pork kidney stir fried with tree mushrooms, snow peas and pickled peppers.

Eggplant braised with ground pork, and topped with minced garlic before serving. A very widespread family dish in China.

Pork ribs cut into small chunks, deep fried, then glazed with a special sweet and sour sauce. (Beware of bones).

Pork and five spice tofu shredded and stir fried with green onions, garlic, and soy sauce.

Spicy level 1. Stewed pork feet stir fried with dry chili peppers, green onions and bean sauce.

Tea house signature dish. Pork stewed with tofu sticks. The combined taste of pork and tofu sticks is memorable.

Spicy level 1. Deep fried chunks of pork chitterlings with szechuan dried chili pepper, scallions, fresh garlic; cooked with green and red bell pepper and jumbo onions in our chung king spicy sauce.

Shredded pork is quickly stir fried with shredded bell pepper, and pairs quite well with white rice.

Sliced pork stir fried with green onions and jumbo onions in a dark sauce.

Spicy level 1. Thinly sliced pork fried until crispy with a sweet and spicy glaze, served on a bed of peapods.

Spicy level 1, tea house signature dish. Thinly sliced tender beef combined with the flavor of serrano peppers and texture of bean sprouts, results in a delectable and unforgettable taste.

Spicy level 2. Tender beef slices stewed in chili broth on top of Chinese cabbage and bean sprouts. Our house specialty.

Tender beef stir fried with king oyster mushrooms and red bell peppers in our special sizzling sauce, garnished with steamed broccoli, served sizzling hot on top of stir fried onion at your table.

Beef stewed with potato for an Eastern variant of the timeless ingredient pair.

Spicy level 1. A typical szechuan family dish akin to spicy beef jerky. Dry, shredded beef and celery stir-fried with dried chili, ginger and scallion.

Spicy level 1. Sliced beef and jumbo onions tossed with cumin and minced chili pepper, topped with cilantro.

Sliced beef, broccoli, and carrots sautéed in a dark sauce.

Chunks of beef lightly coated with batter and deep fried, coated with a sweet and sour sauce, topped with sesame seeds and served on a bed of crispy rice noodles.

Sliced beef stir fried with green onions and jumbo onions in a dark sauce.

Spicy level 1. A well-known flavor of lamb from the Northwest of China. Lamb chops seasoned with cumin and crushed chili, then grilled over an open fire to a tender, succulent consistency.

Spicy level 1. Sliced lamb and jumbo onions stir fried with cumin and minced chili pepper, topped with cilantro.

Chunks of lamb slowly stewed with tomatoes, it is a perfect lamb dish to order during Minnesota's cold winter.

Spicy level 2.

Spicy level 1. Chicken gently-boiled with chive, resulting in soft texture and an aromatic flavor.

Spicy level 1. Sliced and boiled pork belly mixed with our proprietary sauce, chili oil, and fresh minced garlic.

Spicy level 1. Sliced and boiled beef tendon mixed with chili oil sauce. A classic taste of szechuan.

This salad is light, refreshing, healthy, and popular on a hot summer day in Beijing. A perfect meal starter, cold and crunchy English cucumbers are mixed with vinegar, salt, sesame oil, and ground garlic. The simple dressing preserves all the delicious and refreshing flavor of the cucumber.

Whole yellow croakers, fried tofu, bamboo tips, black mushrooms, and leek stewed in our proprietary bean sauce. (Beware of fish bones).

Spicy level 1, tea house signature dish. A tasty, eclectic mix of whole shrimp, fresh cauliflower, spam, celery, fried tofu, peanuts, potato, fried fish fillets and etc. dry seasoned and sautéed with signature szechuan spices.

Spicy level 2. Tender fish fillets stewed in chili broth on top of Chinese cabbage and bean sprouts. Our house specialty.

Spicy level 2. A typical szechuan dish. Whole fish deep-fried and braised with various szechuan spices. It is one of the most popular dishes in China. (Beware of fish bones).

Fresh fish fillets sautéed with light soy sauce and fragrant green onion.

Deep fried fish fillets in a homemade sweet and sour sauce.

Spicy level 1, tea house signature dish. Breaded, deep fried fish fillets tossed with szechuan dried chili pepper, pepper corns, scallions, ginger and fresh garlic in our chung king spicy sauce.

Fresh shrimp stir-fried with diced cucumber in a light sauce.

Fresh shrimp sautéed with light soy sauce and fragrant green onions.

Shrimp stir fried with fresh asparagus in a clear, light sauce.

Chicken, beef and shrimp with vegetables in a dark sauce.

This is a local, traditional Beijing dish. Salmon head is slowly stewed to obtain a soft fish texture with a light salty and spicy flavor. Pitas are freshly made and create a perfect combination of texture and taste when dipped in the fish gravy. (Beware of fish bones)

Fresh scallops are steamed on a bed of bean noodles, topped with light fresh garlic oil. A classic Canton cuisine, steamed bean noodles soak up the fresh seafood flavor from the scallops.

Fresh shrimp stir-fried with scallion and peanuts in Tea House signature Kung Pao sauce.

A steamed food similar to steam bun with seasoned pork inside, a part of childhood memory of many people who grew up in Beijing. It is a long wheat wrap when steamed, curled like a sleeping dragon in the steamer, hence the name.

Tea house signature dish. Steamed buns stuffed with ground pork and szechuan preserved vegetables.

Rice with egg, cabbage, szechuan preserved vegetables and ground pork.

Rice with egg, cabbage, Szechuan preserved vegetables and ground pork.

Stir fried rice with egg, peas and carrots. Choice of chicken, pork, beef, shrimp, combo or vegetable.

Wheat noodles stir fried with sliced pork, scrambled eggs, black tree mushrooms, cucumbers and green onions.

Soft noodles stir fried with mushrooms, carrots, bean sprouts, green onions, and onions. Choice of chicken, pork, beef, shrimp, combo, or vegetable.

Tea house signature dish.