Available form monday to friday.

Available form monday to friday.

Available form monday to friday.

Available form monday to friday.

Available form monday to friday.

Available form monday to friday.

Available form monday to friday.

Available form monday to friday.

Available form monday to friday.

Available form monday to friday.

Available form monday to friday.

Available form monday to friday.

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.

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.

Spicy level 1, tea house signature dish. A very popular street food from the Xinjiang region, which is well-known for lamb dishes. 3 lamb skewers grilled over open fire with a pinch of cumin and chili dry rub for a hearty, savory flavor.

Vegetarian.

Vegetarian.

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.

Vegetarian. Pan fried scallion pancake.

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.

Steamed buns stuffed with ground pork and Szechuan preserved vegetables.

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

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.

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.

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.

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

Scrambled eggs and fresh tomato cooked in chicken broth.

Chicken wontons boiled in chicken broth.

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

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.

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

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.

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

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

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

Sliced white meat, broccoliand carrots sauteed in a light sauce.

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

Deep fried chunks of chicken sauteed 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.

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).

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.

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

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

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

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.

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

Fresh pea tips stir fried with fresh garlic.

Vegetarian. Simple ingredients and seasoning combine for a tasty, hearty dish. 1 of the most popular family dishes in China.

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

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

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

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

Vegetarian. Fresh a choy stir fried with fresh garlic.

Vegetarian. A blend of 3 vegetables with contrasting tastes that become well-balanced when stir fried and eaten together.

Vegetarian. Fresh baby spinach stir fried with fresh garlic.

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

Spicy level 1, vegetarian. Fried chunks of tofu, spinachand tree mushrooms, seasoned with small amount of pickled peppers, green onion, gingerand 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.

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

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

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

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

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

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

Spicy level 1. 1 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, sourand light spicy.

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

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

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

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

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.

Pork and 5 spice tofu shredded and stir fried with green onions, garlicand soy sauce.

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

Chunks of pork belly slowly stewed with various spices. Popularly known as 1 of chairman Mao's favorite dishes.

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

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 pepperand pairs quite well with white rice.

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

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

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

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

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

Sliced beef, broccoliand carrots sauteed 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.

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.

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

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.

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

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

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.

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

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

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

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 oiland fresh minced garlic.

Spicy level 2. A typical szechuan dish. Whole fish deep-fried and braised with various szechuan spices. It is 1 of the most popular dishes in China. (Beware of fish bones).

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

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

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

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

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 diced cucumber in a light sauce.

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 sauteed with signature szechuan spices.

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

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

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 scallion and peanuts in Tea House signature Kung Pao sauce.

Chicken, beef and shrimp with vegetables in a dark 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.

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

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

Tea house signature dish.

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

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

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

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