Teahouse Menu

Crispy wontons filled with a blend of cream cheese and delicate seasonings, served as a delightful appetizer.

Pan-fried or steamed.

Crispy cucumber slices mixed with a spicy sauce, typically including garlic and sesame oil for a refreshing kick.

Spicy. tender beef slices stewed in chili broth on top of chinese cabbage and bean sprouts. our house specialty.

Fried chicken wings, typically seasoned with garlic, offering a crispy texture.

Hand-tossed spare ribs seasoned with garlic, offering a savory taste.

Shredded pork stomach tossed with a numbing and spicy Sichuan sauce, typically includes green onions and sesame.

Spicy. sliced and boiled pork belly mixed with our proprietary sauce chili oil and fresh minced garlic.

Crispy fried rolls filled with seasoned pork and vegetables, served with a side of sweet and sour sauce.

Marinated bamboo tips dressed in a vibrant chili oil, often garnished with sesame seeds and a sprinkle of scallions for an aromatic finish.

Chicken wings deep-fried and tossed in a spicy sauce, typically incorporating chili peppers and other seasonings.

Spicy.

Chicken skewers marinated in a teriyaki sauce, highlighting a balance of sweet and savory flavors.

Vegetable dumplings gently bathed in homemade chili oil, typically includes a mix of finely chopped vegetables, encased in a tender dough wrapper.

Wrapped in a crispy shell, this vegetarian egg roll is filled with a mix of cabbage, carrots, and celery, deep-fried to golden perfection.

Vegetarian potstickers filled with mixed vegetables. Choice of steamed or fried.

Steamed buns filled with a sweet bean paste, offering a classic taste in every bite.

Sliced beef and scallions wrapped in a crispy scallion pancake, typically accompanied by a sweet hoisin sauce.

Boiled wheat noodles, typically includes a mix of vegetables and a tangy sesame dressing, served chilled.

Spicy. a classic sichuan street food wheat noodles topped with ground pork and chopped scallions in chili oil.

Steamed buns filled with a creamy mixture of sweet and salty egg yolk, typically served as a dim sum delicacy.

Steamed buns filled with seasoned pork and hints of Meizhou flavors, offered in a set of five.

Eight steamed soup dumplings, filled with seasoned pork and a savory broth, encased in a delicate wrapper.

Pan-fried flatbread, folded with minced scallions, offering a crispy texture and savory taste.

Chicken wontons boiled in chicken broth.

Delicate ribbons of egg gently swirled into a savory, seasoned broth.

Sliced fish fillets and pickled vegetables in a clear broth, typically including tofu for added texture.

Sliced fish and soft tofu in a clear broth, typically includes vegetables for a simple yet satisfying taste.

A spicy and tangy broth infused with tofu, bamboo shoots, eggs, and mushrooms, offering a unique blend of flavors.

Tender beef slices, fresh cilantro, and savory broth with hearty noodles.

House special soup 本楼汤 combines chicken, pork, and shrimp with a variety of vegetables in a savory broth.

Thinly sliced pola fish in a tangy and spicy broth, typically includes pickled vegetables and is seasoned with bold spices for a vibrant flavor profile.

Stir-fried noodles with broccoli, mushrooms, bell peppers, and onions in a savory sauce.

Stir-fried noodles with tender chicken strips, green onions, and bean sprouts in a savory sauce.

Tender beef strips with stir-fried noodles, mixed with carrots, onions, and savory sauce.

Stir-fried soft egg noodles with sliced pork, typically includes napa cabbage, carrots, onions, and a savory sauce.

Stir-fried soft noodles with chicken, beef, shrimp, and a mix of vegetables such as napa cabbage, bean sprouts, and carrots.

Tender shrimp with stir-fried noodles, bean sprouts, carrots, and green onions in a savory sauce.

Wide rice noodles stir-fried with a medley of vegetables, typically including broccoli, cabbage, carrots, and bean sprouts.

Wide rice noodles sautéed with chicken, bean sprouts, yellow onion, and green onion.

Stir-fried flat rice noodles with tender beef slices, bean sprouts, and scallions in a savory soy-based sauce.

Wide rice noodles stir-fried with shrimp, typically includes bean sprouts and green onions.

Wheat noodles served cold, typically mixed with sesame paste and topped with cucumber, bean sprouts, and a hint of chili oil.

Spicy. a classic sichuan street food wheat noodles topped with ground pork and chopped scallions in chili oil.

Broccoli sautéed with fresh garlic, typically seasoned lightly to enhance the natural flavors.

Assorted vegetables and tofu, stir-fried and typically includes ingredients like broccoli, mushrooms, bamboo shoots, and carrots in a light white sauce.

Crispy tofu is deep-fried until golden and typically includes a savory sauce for dipping or coating.

Spicy vegetarian dish. one of the most popular dishes in sichuan 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 dish. fried chunks of tofu bamboo tips black mushrooms and leek stewed in our proprietary bean sauce.

Spicy vegetarian dish. fried tofu stewed in chili broth on top of chinese cabbage and bean sprouts. our house specialty.

Spicy vegetarian dish. fried chunks of tofu red and green bell peppers stir fried in the style of kung pao chicken.

Stir-fried shredded cabbage, mushrooms, bamboo shoots, and eggs, typically served with a side of hoisin sauce and thin pancakes for wrapping.

Shredded potatoes stir-fried with serrano peppers, typically dressed in a tangy vinegar 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.

Hand-torn cabbage stir-fried with garlic, typically includes a hint of dried chili for a subtle spice.

Fresh spinach stir-fried with minced fresh garlic, following a traditional Chinese method.

Asparagus steamed and served with a ginger-infused sauce, following traditional Chinese cooking techniques.

Fresh pea tips stir-fried with minced garlic, following a traditional Chinese cooking method.

Crispy green beans stir-fried with garlic and Szechuan spices.

Fried tofu sautéed with onions, bell peppers, and broccoli in a savory black bean sauce.

Spicy vegetarian dish. fried chunks of tofu spinach and tree mushrooms seasoned with small amount of pickled peppers green onion ginger and garlic.

Stir-fried mixed vegetables and tofu, typically includes napa cabbage, broccoli, carrots, mushrooms, and zucchini in a savory brown sauce.

Steamed broccoli, simply prepared and typically served with a light seasoning to enhance its natural flavors.

Sliced chicken breast stir-fried with mushrooms and typically includes a variety of vegetables in a light, savory sauce.

Diced chicken sautéed with celery, water chestnuts, mushrooms, and bamboo shoots, garnished with toasted almonds.

Shredded chicken stir-fried with slender bamboo shoot tips, offering a simple yet harmonious blend of textures and flavors.

Stir-fried chicken with onions and bell peppers, typically includes a savory black bean sauce.

Sliced chicken stir-fried with bamboo shoots, bell peppers, and wood ear mushrooms in a spicy garlic sauce.

Shredded chicken stir-fried with smoked tofu, typically includes green onions and garlic, in a savory sauce.

Sliced chicken breast stir-fried with fresh asparagus, typically includes carrots in a savory brown sauce.

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

Sliced chicken and peapods stir-fried with bamboo shoots and water chestnuts in a light white sauce.

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

Spicy. deep fried chunks of chicken stir fried with sichuan dried chili pepper scallions fresh garlic green and red bell peppers and jumbo onions in our chung king spicy sauce.

Deep-fried chicken coated in a savory garlic sauce, typically accompanied by a selection of vegetables.

Tender, crispy-skinned duck, expertly prepared and portioned into succulent pieces, offering a savory and satisfying experience.

Chicken sautéed with onions, bell peppers, and carrots, typically includes a rich and aromatic yellow curry sauce.

Spicy.

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

Tender chicken pieces stir-fried with green bell peppers, red chilies, and garlic in a house-made spicy sauce.

Spicy.

Spicy. kung pao chicken was originally a typical family dish in sichuan 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 chicken breast, thinly sliced and coated in a crisp batter, served with a tangy and sweet homemade lemon sauce.

Spicy. deep fried chunks of bone-in chicken with sichuan dried chili pepper peppercorns scallions ginger and fresh garlic. dry and crispy texture with special spicy sichuan flavor. (beware of bones)

Mu shu chicken consists of sliced chicken, cabbage, wood ear mushrooms, and egg, typically served with mandarin pancakes and hoisin sauce.

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.

Breaded chicken balls, deep-fried and tossed with pineapple, bell peppers, and onions in a tangy sweet and sour sauce.

Spicy.

A traditional sichuan 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.

Spicy.

Crispy noodles on both sides, topped with tender chicken pieces and a variety of vegetables, served with a traditional sauce.

A traditional sichuan 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.

Pork belly slowly stewed with spices, typically includes ingredients favored by Chairman Mao, known for its tender texture and savory sauce.

Braised pork hock, slowly cooked in a rich sauce with a blend of traditional Chinese spices, resulting in tender meat that easily falls off the bone.

Spicy. arguably the most popular homestyle dish in sichuan. chinese bacon leeks and red bell peppers stir-fried with black bean sauce and sichuan spices.

Spicy.

Spicy. tender slices of pork stewed in chili broth on top of napa cabbage and bean sprouts. our house specialty.

Spicy.

Spicy. with pork.

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

Shredded pork sautéed with eggs, wood ear mushrooms, and cabbage, typically includes pancakes for wrapping.

Spicy.

Pork chitterlings cooked with pickled peppers, typically includes a blend of spices and vegetables for added flavor.

Spicy.

Shredded pork is stir-fried with bamboo tip shreds, often accompanied by a simple seasoning to enhance the natural flavors of the ingredients.

Pork stir-fried with a medley of vegetables such as broccoli, carrots, mushrooms, and snow peas, typically in a savory brown sauce.

Shredded pork and smoked tofu stir-fried with green onions and garlic, typically includes a savory sauce.

Thinly sliced pork stomach stir-fried with a spicy blend of chili peppers and select seasonings.

Spicy.

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

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

Sliced beef broccoli and carrots sautéed in a dark sauce.

Sliced beef stir-fried with fresh pea pods, typically includes carrots and a savory brown sauce.

Sliced beef stir-fried with a variety of vegetables, typically including broccoli, carrots, and snow peas, in a light soy sauce.

A spicy mix of beef and vegetables, traditionally simmered in a rich and aromatic broth, inspired by Chengdu flavors.

Spicy. sliced beef and jumbo onions tossed with cumin and minced chili pepper topped with cilantro.

Spicy. sliced lamb and jumbo onions stir fried with cumin and minced chili pepper topped with cilantro.

Beef slices stir-fried with dry hot peppers, offering a bold and spicy flavor profile.

Spicy. tender beef slices stewed in chili broth on top of chinese cabbage and bean sprouts. our house specialty.

Spicy.

Sliced beef stir-fried with a variety of vegetables such as broccoli, baby corn, and bell peppers in a spicy Hunan sauce.

Sliced beef stir-fried with peanuts, chili peppers, and onions in a spicy kung pao sauce, typically includes vegetables like bell peppers and celery.

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

Slices of lamb stir-fried with onions and green onions, typically includes a savory Mongolian sauce.

Crispy beef lightly coated and deep-fried, then tossed in a tangy and slightly sweet orange sauce, typically includes hints of chili for a subtle spice.

Sliced steak stir-fried with green and red bell peppers, accompanied by onions in a rich brown sauce.

Spicy. 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.

Spicy. fresh shrimp stir-fried with scallion and peanuts in tea house signature kung pao sauce.

Shrimp seasoned with a blend of five spices, typically stir-fried to enhance the flavors and aroma.

Deep-fried shrimp coated in a light, crispy batter, typically served with a sweet honey-based sauce.

Shrimp stir-fried with cabbage, eggs, bamboo shoots, and mushrooms, served with Mandarin pancakes and hoisin sauce.

Shrimp stir-fried with bell peppers and onions, served in a savory black bean sauce.

Stir-fried shrimp and broccoli, typically includes carrots, in a savory brown sauce.

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

Shrimp sautéed with a mix of vegetables such as water chestnuts, bamboo shoots, and celery in a spicy garlic sauce.

Stir-fried shrimp with snow peas and carrots, typically includes a light white sauce.

Lightly battered shrimp, deep-fried and coated in a sweet sesame sauce, garnished with sesame seeds.

Fresh shrimp sautéed with scallions, typically in a light soy sauce for a simple yet aromatic dish.

Fish fillets stir-fried with pickled vegetables, typically including a tangy and slightly spicy sauce.

Shrimp stir-fried with a medley of vegetables such as broccoli, carrots, mushrooms, and snow peas in a light white sauce.

Chicken beef and shrimp with vegetables in a dark sauce.

Stewed yellow croaker in a rich soybean sauce, typically includes a blend of aromatic spices and herbs to enhance the flavors of the fish.

Spicy.

Spicy. tender fish fillets stewed in chili broth on top of chinese cabbage and bean sprouts. our house specialty.

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

Spicy. 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 sichuan spices.

Breaded fish fillets, deep-fried and tossed with Szechuan dried chili peppers, peppercorns, scallions, ginger, and garlic in a spicy sauce.

Steamed fish, seasoned with a blend of two types of peppers, offering a distinctively spicy and aromatic flavor.

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

Stir-fried fish fillet with bell peppers and onions, enveloped in a savory black bean sauce.

Fish fillet poached in a spicy and sour broth, typically includes Sichuan peppercorns, pickled vegetables, and a variety of spices for a bold flavor.

Stir-fried noodles with chicken, typically includes cabbage, carrots, bean sprouts, and onions, all tossed in a savory sauce.

Stir-fried noodles with sliced pork, cabbage, bean sprouts, and onions, typically includes a savory brown sauce.

Stir-fried noodles with slices of beef, typically accompanied by vegetables such as bean sprouts, cabbage, and onions, seasoned with soy and oyster sauces.

Stir-fried egg noodles with shrimp, typically includes cabbage, carrots, bean sprouts, and onions in a savory sauce.

Stir-fried soft noodles with a savory blend of beef, chicken, and shrimp, accompanied by a mix of vegetables such as bean sprouts, cabbage, and onions.

Stir-fried rice with broccoli, carrots, peas, bean sprouts, mushrooms, and scrambled eggs.

Chicken fried rice combines stir-fried rice with chicken, eggs, peas, carrots, and green onions.

Savory fried rice featuring roast pork, typically includes peas, carrots, onions, and egg, all stir-fried together.

White rice stir-fried with sliced beef, eggs, peas, carrots, and green onions.

Stir-fried rice with shrimp, typically includes eggs, peas, carrots, and green onions.

Stir-fried with a mix of chicken, pork, and shrimp, this dish typically includes egg, peas, carrots, and green onions.

Meizhou fried rice typically includes rice stir-fried with egg, Szechuan preserved vegetables, cabbage, and ground pork.

A small serving of steamed white rice, often made with jasmine variety.

A large serving of steamed white rice, typically jasmine variety, suitable for sharing.

Steamed soup dumplings typically filled with a savory pork mixture, encased in a delicate dough.

Thin, crispy wrappers filled with vegetables, typically deep-fried to achieve a golden crunch.

Steamed buns filled with a creamy and slightly sweet egg yolk custard, offering a balance of sweet and savory flavors.

Beef book tripe, known as 牛佰叶, is typically prepared by steaming or braising, often accompanied by a blend of spices, ginger, and green onions to enhance its unique texture and flavor.

Sticky rice and chicken, traditionally wrapped in a lotus leaf, offering a blend of tender chicken pieces amidst fragrant glutinous rice.

Teochew dumplings, a traditional offering, are filled with a mix of pork, peanuts, and assorted vegetables, wrapped in a translucent dough.

Bean curd sheets are rolled with a savory mix, typically including pork and vegetables, then steamed to create a delicate and smooth texture.

Chicken feet prepared with a blend of medicinal herbs, offering a unique twist to traditional dim sum.

Pan-fried Chinese pancake incorporating scallions, offering a crispy exterior with savory notes.

Soft, steamed buns enveloping a succulent bbq pork filling, known as Cha Siu Bao in Chinese cuisine.

Steamed pork ribs, delicately prepared with fermented black beans, typically includes a blend of aromatic spices for a savory taste.

Steamed siomai, traditionally prepared with a savory mixture of minced pork and shrimp, wrapped in a delicate wonton skin.

Steamed shrimp dumpling king, or 蝦饺皇, features finely minced shrimp encased in a translucent wrapper, typically presented as a revered variant of traditional dim sum.

A sweet tart filled with a smooth and creamy egg custard, encased in a flaky pastry shell.

Marinated chicken feet, typically deep-fried then steamed, often accompanied by a savory sauce and possibly garnished with chili.

Steamed dumplings filled with a blend of chives, typically including a mix of vegetables or meats to complement the chives.

Pan-fried dumplings traditionally filled with a savory mixture, often including minced meat and vegetables, encased in a wheat flour wrapper.

Homemade pumpkin pies, filled with a sweet and smooth lotus seed paste, traditionally deep-fried for a delightful crunch. Each serving includes five pieces.

Deep-fried sticky rice balls coated in sesame seeds, traditionally filled with sweet red bean paste.