Tea House Chinese Restaurant
Tea House Chinese Restaurant
Chicken wontons boiled in chicken broth.
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.
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!
Chicken gently-boiled with chive, resulting in soft texture and an aromatic flavor.
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.
Fried chunks of tofu, bamboo tips, black mushrooms, and leek, stewed in our proprietary bean sauce.
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.
Fresh A Choy stir-fried with fresh 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.
Shredded mushrooms, green and red bell peppers are stir-fried together with sweet oyster sauce to create a healthy veggie dish.
Fresh pea tips stir-fried with fresh garlic.
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.
Anhui Province is located near the Yangtze River, which provides many of the ingredients for local fare. As a result, Anhui locals are particularly adept at getting the most flavor out of fish using only simple ingredients. This home style braised whole walleye is one such dish. (Beware of fish bones)
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)
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 sauted 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 sauted 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)
A dish commonly seen in the countryside. Tender bone-in chicken stewed with chestnuts. (Beware of 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.
General Tao (His last name is actually Zuo) a famous Hunnanese general and a war hero, Zuo Zongtang (Tso Tsung Tao) at the end of Qing Dynasty. Chef Chang-kuei Peng, a chef from Hunan Province, created General Tao Chicken in Taiwan in 1955. The invention has many different versions of tales but no one knows today what is the real one. After he started his restaurant in Manhattan, New York City in 1973, this sticky-sweet meal became the most popular meal in Chinese restaurants in the United States today but cannot be found anywhere in China.
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 sauted 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.
A traditional dish in Beijing. Sliced pork sauted with scrambled eggs, black tree mushrooms, cucumbers and green onion in soy sauce.
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 isnt 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.
Farm pork is a classic Hunan dish that uses pork belly and green pepper as the main ingredients. It is quick stir-fried to create an enticing, moderately spicy taste. It is a classic Hunan dish said to be so full of flavor that can be paired with three bowls of white rice.
Chunks of pork belly slowly stewed with various spices. Popularly known as one of Chairman Maos favorite dishes.
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 sauted 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.
Sliced beef, broccoli, and carrots sauted in a dark sauce.
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 Minnesotas cold winter.
Deep fried sliced of beef sauted 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 in broth accompanied by chunks of beef along with bokchoy or seasonal vegetables, and cilantro.
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, cabbage, Szechuan preserved vegetables and ground pork.
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.
This is one of the typical sweet treats in Szechuan. Mixed rices are steamed and fried to the irresistible combination of a crispy exterior and moist interior, and then topped with brown syrup and other spices.
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.
Beef stewed with potato for an Eastern variant of the timeless ingredient pair.
A traditional dish in Beijing. Sliced pork sauted 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.
Scalded chili noodles - wide hand stretched noodles
Szechuan Cold noodles
Szechuan vegetable dumplings
Interior of vegetable egg roll ($3.45 for two). Starchy, mushy and bland.
Taiwanese braised pork
House Beef Roll
Back room
Mao Pao Tofu. No beef
Pan fried vegetable dumplings ($10). Vegan by default. Tasty.
Interior of pan fried vegetable dumplings ($10). Vegan by default. Tasty.
food, ramen and noodles, noodle dish, noodle soup, ramen, noodles
Szechuan pork dumplings
黄焖鸡盖饭
Szechuan mala fries ($8), vegan by default. Spicy and good. Lots of Szechuan peppercorn.
Brisket bowl (soooo awesome)
Entrance
wall of honor
Pea tips ($19), vegan by default. Delicious.
From the street I thought it was derelict
Very busy on Thanksgiving
Pork with garlic sauce (鱼香肉丝)
Bill H.
Feb 15, 2025
We went here for a date night a few weeks ago and really enjoyed the place. Atmosphere is very cute. When we came it was super crowded with a long wait so we actually opted to eat at the bar where nobody else was sitting. The bartender/waiter was very attentive and checked in on us a lot. He was super friendly and was willing to give us recommendations. We ended up getting the scallion pancakes, dan dan noodles, and the shredded pork in garlic sauce. All of the dishes were delicious! Portion sizes were huge, honestly the two of us probably could have shared one of the main dishes and been fine, but we had leftovers to take home. We will definitely be back at some point to check out some of their other dishes!
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DaQuia C.
Feb 10, 2025
I loved the convenience of being able to order on yelp. The prices were more than I've ever paid for Chinese food, however the portions were plentiful I guess. However, for the price, the taste wasn't up to par. I feel like the prices for hole in the wall Chinese and the prices here should be swapped. Nothing was cooked long enough, on the flip side, the food came out fast and it's only about 3 minutes from the house. Sooo, convenient, yes. Tasty, no. We got the eggplant, the sweet and sour chicken, Seaseme donuts, sugar donuts, vegetable rolls, and fried shrimp/chicken rice combo. The eggplants, which I've never actually tasted before, were by far the best, 1000/10 recommend. The rice was dry and had a total of 2 shrimps and the chicken in it was dry the Seaseme balls were too greasy and therefore soggy, the sugar donuts were like Aunt Annies cinnamon pretzels and seemed like they were re-heated/old and sprinkled with more cinnamon sugar to make up for it. I have had them before elsewhere and they are amazing and I usually order some to go or just go and only get these! But not here! I only ate one.The sweet and sour chicken wasn't cooked long enough, we tried putting it in the air fryer, and it was still a no for me. Fortunately there were vegetables inside and it's hard to mess that up! The egg rolls were just lacking in general and I think they were the frozen ones honestly. Overall, if not for the eggplants, this would have been a complete disaster of a meal. For how much we paid, I'm sooo disappointed. First meal I didn't take a picture of
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Sapna K.
Jan 30, 2025
I adjust my standards down for eating Chinese food in Minnesota. But even then, I was disappointed by how sugary my pork eggplant was and how little spice it possessed. It was a poor rendition of American Chinese food, and not particularly flavorful.Also, vegans beware: a vegan friend ordered mapo tofu without meat, and it came with beef.
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Amy R.
Dec 14, 2024
This place is adorable. I met my friend for lunch and we were both pleasantly surprised by how cute it was inside. We were seated in a charming booth- the booths are cushined with pillows and curtains. We ordered some appetizers. Egg rolls and pan fried dumplings- both good. I ordered the Meizuh fried rice was absolutely delicous. It was light and not greasy at all. Wonderful taste and good with the hot mustard which was really hot! Will defintely be back to order some more. My friend ordered the chicken and vegetables which looked good and fresh. The menu was quite thick and had pictures which I like so we could see what we were ordering. Had to pull the prices up on our phones as they prices are not printed in english. Service was wonderful. Will definely return!
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Cyann L.
Jan 27, 2025
Exterior and Interior is beautiful! Walking into area House for the first time too! Lights, decor, service and atmosphere were lovely. We got a lot of dishes to try out and were VERY thankful for Tea House for squeezing a family of 12 in last minute! Tea House has great chinese authentic flavors. I'd say if you're not a big Szechuan fan, this might not be for you. Otherwise, everyone tasted very good. My personal favorites were the Tofu dishes, Walleye, and Pea Tips!
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Morgan W.
Dec 3, 2024
The food & service was excellent! We went on a Saturday night & it was pretty busy but only had to wait a few minutes. We ordered Szechuan dumplings, General Tao Chicken and the Kung Pao Chicken Lo Mein. The Kung Pao Chicken had a good kick to it so I do not recommend if you only like a little spice. I LOVED it though! All the food was delicious & I will definitely be going back again!
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Pamela L.
Nov 25, 2024
I was on a layover in Minneapolis and saw this restaurant. I thought I would try it since its reviews were positive. Being from SF and exposed to eating Szechuan cuisine, I wanted to do a comparison. The restaurant décor is tastefully done with Chinese paintings, porcelain wares, plants, furniture, etc. The menu is more extensive than I have seen outside CA and NY. The waitstaff was knowledgeable about the ingredients of each dish. The atmosphere was calming. Staff provided great service; polite, efficient and cordial.You can tell if the food is going to be good in a Chinese dim sum restaurant by trying the siu mai or steamed pork buns. Siu mai should be steaming hot, tender, balanced ingredients, wrapper has a yellow hue, bouncy, a good bite, a yellow dot and how it is presented. If the chef can't make a decent one, then you will know the food won't be great. If a steamed pork bun isn't generous in their filling and the bun isn't thin, then you will know that the portions are going to be small with minimal meat. That being said, I tried the siu mai. It was decent so I know that my entrees will be at least decent. Vegetable to meat ratio were good and portion was ample.
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Oluseyi O.
Nov 15, 2024
This is a SUPER popular restaurant! I went in on a Thursday night at about 7:30pm and it was packed! As a solo diner I asked for a bar seat. There are only 3 seats and they were full. I was quoted 10-15 minutes by the super sweet host, but it ended up being 40 minutes. Once I secured a seat, I was crowded by people coming to the bar to pick up DoorDash/Uber Eats orders. I was repeatedly bumped, one guy actually leaned against me like I was a pillar. I was livid. When the couple next to me got up, I moved. They'd been done eating since I got there and were chatting for an hour at this point. I ordered the spicy dumpling soup with the chicken dumplings. It was VERY GOOD. I saved half of it to take home. My entree was the fried spicy fish. I was disappointed with this dish. It was pieces of fried catfish with peppers and ginger/garlic sauce. The issue is that it came COVERED in FRIES! No where on the menu did it say fries were a part of the dish. There were far more fries than fish and it was a $25 dish. It was also served with white rice. No sauce or veggies. A very odd dish. All in all I would return, maybe during lunch rather than dinner. I'd also ask more questions about the contents of the dishes.
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Raj D.
Nov 2, 2024
Ever have a place that has become a go-to over Time? Tea House at the U of M is one of those for my family and many of our friends.First of all the location is central to the whole of the Twin Cities.Second it's pretty roomy.Third the food is amongst the best Asian cuisine in the Twin Cities. Let me add the staff is usually quite good.Today my Daughter, son and I came from Edina and caught up with one of my cousins from Woodbury mid week. Despite traffic we all of us made it in reasonable time. The food was quite good and we loved it. Seafood ruled the day and these guys have a bunch of choices in that area.
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J C.
Jan 11, 2025
I live in Grand Rapids, Michigan but come to Minnesota for work often. I had the evening to myself and was feeling peckish. I searched Yelp for restaurants near my hotel and found Tea House. After browsing reviews, photos, and the menu, I got dressed and walked over. I enjoyed the ambiance, which included traditional decor and neon wall lighting. The menu was extensive and included photos of every dish. Everything looked soooo good, so I lamented over being solo and not being able to try all the things. I ordered the bao and spicy pot. Oh. my. God. The dopamine rush I experienced of my first few bites affirmed that I'd made the best decision of my life. The flavors and textures worked flawlessly together and I loved the numbing spice. I love heat, so I typically ask for a side of chili oil or sauce to add to my dishes. The spicy pot didn't need it. As for the service, it was sub par. The staff was certainly friendly and warm, but they seemed unorganized- there didn't seem to be assigned sections. One man seemed to be waiting and bussing all sections and there was an additional waiter and busser who seemed to be floaters. As a consequence, the service was a bit slow. To be fair, I came in about an hour before close. In any case, this didn't impact my review because the food was THAT GOOD. I can't wait to come back and try more things on their menu. I've already made plans with my co-worker who lived in Shanghai for several years. See you soon, Tea House!
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