Tea House Chinese Restaurant Menu

Hot and sour dumpling is a traditional street food of Shaanxi Province. Boiled dumplings soaked in a

States. Chicken, tree mushrooms, bamboo shoots, eggs, and green onion cooked with vinegar and white pepper.

A unique taste of Szechuan in a fish soup. Fish fillets boiled with pickled vegetables and peppers in chicken broth.

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

Fried chicken wings marinated in fresh garlic sauce.

Homemade crispy pastry wrap with savory cheese filling. Serve these fantastic starters before any meal to whet the appetite.

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.

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.

Steamed buns stuffed with ground pork and Szechuan preserved vegetables.

Onion Pork Bun is one of the most popular wheat foods in Northern China, typically represented by “Qing Feng Bun” and “Xi Si Bun” in Beijing. Soft steamed buns stuffed with ground pork and green onion.

A typical street food in Shanghai. Wheat buns with ground pork filling fried Shanghai-style.

Pan fried scallion pancakes.

Fried chicken wings stir-fried with Szechuan dried chili pepper, scallion, ginger and fresh garlic.

Steamed homemade dumplings in our house sweet soy sauce and chili oil, topped with fresh garlic and green onion. (Choice of Chicken or Vegetable)

Xiao Long Bao refers to a type of small steamed pork bun traditionally prepared in a small bamboo basket steamer. In some parts of China, Xiao Long Bao may specifically refer to a kind of soup dumpling, a popular cuisine in Shanghai, Wuxi, and surrounding areas. Soup is frozen and mixed in with the filling. Once steamed, the frozen soup liquifies, resulting in a very juicy bun. Take a small nibble first to drink the soup!

In the late Qing Dynasty over a hundred years ago, many vendors were selling beef slices served cold in the streets of Chengdu, using beef offal due to its low cost. Because of this, the dish was popular among rickshaw pullers and poor students.

This salad is a refreshing and healthy option for summertime dining. Made with English cucumbers marinated in a tangy blend of vinegar, soy sauce, sugar, sesame oil, chili oil, and ground garlic, it's topped off with crunchy peanuts and fresh cilantro leaves. Its simplicity allows the natural, refreshing taste of the cucumber to shine through in a delicious manner.

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

Chunks of fried tofu deep fried and then coated with Tea House General Tao sauce. The dish is sweet and sour flavor.

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

Fried tofu stewed in chili broth on top of Chinese cabbage and bean sprouts. Our house specialty.

Fried chunks of tofu, red and green bell peppers stir fried in the style of Kung Pao Chicken.

Soft tofu diced then stir fried with ground beef, ginger, garlic, Szechuan bean paste, pepper corns and leeks. A popular spicy home style dish in Szechuan.

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

Cabbage and bacon bits stir-fried together. Crispy, fresh, and delicious.

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

Shredded mushrooms, green and red bell peppers are stir-fried together with sweet oyster sauce to create a healthy veggie dish.

A tasty, hearty dish of shredded potato, red and green bell pepper from simple ingredients and spices.

Fresh baby spinach stir-fried with fresh garlic.

A typical family style dish in Szechuan, green beans and Szechuan preserved vegetables stir-fried with a light dash of soy sauce.

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

Breaded, deep fried fish fillets tossed with Szechuan dried chili pepper, pepper corns, scallions, ginger and fresh garlic in our Chung King spicy sauce.

Deep fried breaded shrimp tossed with Szechuan dried chili pepper, pepper corns, scallion, ginger and fresh garlic in our Chung King spicy sauce.

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)

A children’s favorite, nicknamed candy shrimp. deep fried shrimp topped with syrup made from honey and fruit juice.

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

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

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

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

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.

One of the famous dishes in areas near the Yangtze River is the Squirrel Fish, using local catch. Being the closest in texture and taste to the original ingredient, we use walleye instead. The whole fish is deep fried until crisp, then glazed with a sweet and sour sauce just before serving. The cooked fish ends with an arched tail similar to that of a squirrel, hence the name. (Beware of fish bones)

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

Pan fried whole walleye stewed with diced pork belly, diced bamboo tips, diced black mushrooms, flavored with Szechuan preserved vegetables and dry chili pepper. (Beware of fish bones)

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

Sliced white chicken meat with broccoli, Chinese cabbage, and carrots, stir-fried in a light sauce.

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.

Breaded chunks of chicken deep fried and then coated with Tea House General Tao sauce. The dish is sweet and sour

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.

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

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.

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.

Braised meatball is a classic dish found throughout China, but the recipes vary greatly from place to place. The Tea House braised meatball is mainly cooked in Anhui style and is one of the central dishes for locals during the Chinese New Year.

Pork chitterling braised with various seasonings, then stir-fried with green and red bell peppers.

Dongpo Pork Hock is a well-known traditional dish in the Szechuan region. The dish was named after Su Dongpo, a famous poet in the Song Dynasty. However, the creator of the recipe isn’t the poet, but his wife, Wang Fo.

Steamed sliced pork belly with Szechuan preserved vegetables with soft and tender texture. The fatty portions complement the overall consistency without being greasy.

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

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

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

Guo Bao Pork was created in City of Harbin more than a hundred years ago. The pork tenderloin is sliced and marinated, breaded and fried in the pan until golden brown and picked up, and then tossed in the wok with a local sweet and sour flavored sauce.

Tender slices of pork stewed in chili broth on top of napa cabbage and bean sprouts. Our house specialty.

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

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

Sliced pork kidney stir-fried with tree mushrooms, snow peas and pickled peppers.

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

Pork stewed with tofu sticks. The combined taste of pork and tofu sticks is memorable.

This is a very common dish served to college students in China. Shredded pork is quickly stir-fried with shredded bell pepper, and pairs quite well with white rice.

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

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.

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

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.

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

Thinly sliced pork fried until crispy with a sweet and spicy glaze, served on a bed of broccolis.

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

Beef brisket stewed with tofu sticks. The combined taste of pork and tofu sticks is memorable.

This is a traditional dish in Beijing. Sliced beef roasted in pan with green onions and cilantro with cumin and salt.

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

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

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

Deep fried sliced of beef sautéed in a sweet and sour sauce flavored with orange peels.

Thinly sliced tender beef combined with the flavor of Serrano peppers and texture of bean sprouts, results in a delectable and unforgettable taste.

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.

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.

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

A classic Szechuan street food, wheat noodles topped with ground pork and chopped scallions in chili oil.

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)

Stir-fried noodle with chicken, green and red bell pepper in our signature Kung Pao sauce, topped with fried peanuts.

Another traditional street food in Shaanxi Province. Hand-stretched noodles topped with fresh green onions, miced fresh garlic, chopped peanuts and ground dried chili pepper, then drizzled with a spoon of hot chili oil prior to serving.

Rice noodles in broth with thin beef slices and bean sprouts, topped with Serrano peppers.

A classic Szechuan street food, wheat noodles flavored with chili oil and sesame paste, served cold.

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

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

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

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

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

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

Stir-fried rice with egg, pork, green onion, onion and sausage.

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

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

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

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

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

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

The crispy and sweet fried donuts are one of the most popular desserts among the Chinese restaurants in the United States.

This is one of the popular items in Cantonese dim sum that possibly with different stuffing. Our red bean paste stuffing sesame ball is deep fried to get the outside crispy.

The cold, refreshing, sparkling classic that America loves.

A crisp, refreshing taste you know and love with zero calories.

The cold, refreshing flavors of lemon and lime, perfectly blended.

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

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

Breaded chunks of chicken deep fried and then coated with Tea House General Tao sauce. The dish is sweet and sour flavor.

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

Tender slices of pork stewed in chili broth on top of napa cabbage and bean sprouts. Our house specialty.

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.

This is a very common dish served to college students in China. Shredded pork is quickly stir fried with shredded bell pepper, and pairs quite well with white rice.