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Tea Family Home

川菜 · ⭐ 4.4

No. 243, Tongxin Road

Dishes

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  Young Ginger Duck

  Stir-fried duck with young ginger uses duck meat and young ginger as main ingredients. Duck is cut into pieces and stir-fried with ginger slices, then seasoned and stewed until flavorful. Common seasonings include oil, soy sauce, and cooking wine for tender duck and fragrant ginger.
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  Ginger Duck

  A traditional Chinese dish made with young duck meat and ginger, simmered with garlic and chili for a savory, aromatic flavor.
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  Young Ginger Eel Stir-fry

  A dish made with fresh eel and young ginger, stir-fried to bring out a savory, slightly spicy flavor.
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  Postpartum Chicken Soup

  A nourishing chicken soup made with chicken, goji berries, red dates, and astragalus, ideal for postpartum recovery.
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  Garlic Pork Ribs

  Garlic pork ribs is a dish made with pork ribs as the main ingredient, marinated with minced garlic, soy sauce, cooking wine, sugar, and other seasonings, then cooked by pan-frying, deep-frying, or grilling. The primary ingredients are pork ribs and garlic, and the preparation emphasizes the fusion of garlic aroma and meat flavor.
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  Tofu Dumplings

  Tofu balls are a traditional dish primarily made with tofu as the main ingredient. The preparation typically involves mashing the tofu, mixing it evenly with seasonings and ingredients, then shaping it into small balls. Finally, the balls are cooked until fully done by steaming, boiling, or frying, resulting in a golden yellow appearance.
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  Sour Cabbage and Red Bean

  A Chinese home-style dish made with sour cabbage and red beans, simmered together for a tangy and hearty flavor.
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  Spicy and Sour Duck Blood

  Spicy duck blood is a dish made primarily with duck blood, seasoned with chili, garlic, ginger, and green onions. Duck blood is blanched to remove odor, then stir-fried with sautéed chili and seasonings, finally simmered with broth to absorb the spicy-sour flavor.
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  Duck Head and Neck Dish

  A traditional Chinese dish made from duck heads, necks, and bones, slow-cooked in a savory broth to achieve tender, flavorful meat.

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