Close

Cha He Ni Teahouse (Changsha Avenue Branch)

粤菜 · ⭐ 4.0

2nd Floor, Building 3A, Mingda Jiayuan, No. 193, Shawan Road

Dishes

• 

  Yunnan Peanuts

  Yunnan peanuts are made from high-quality peanuts, stir-fried or roasted and seasoned with salt and five-spice powder, offering a crispy texture and rich aroma, a traditional snack in Yunnan.
• 

  Stir-Fried Vegetarian Shark's Fin

  Stir-fried vegetarian shark's fin made primarily from vermicelli, mushrooms, and wood ear fungi, quickly stir-fried after soaking for a crisp, smooth texture and delicate fresh flavor.
• 

  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
• 

  Zhangshu Port Pepper Stir-Fried with Pork

  Zhangshu Port chili stir-fried with pork belly is a dish primarily made with Zhangshu Port chili and pork belly. The pork belly is sliced and stir-fried together with fresh Zhangshu Port chili, then seasoned appropriately to create tender meat and crisp chili, blending the flavors harmoniously.
• 

  Spicy Oil-Poured Tofu Strips

  A cold dish made by slicing tofu into thin strips and dressing with scallions, chili flakes, and hot oil to enhance aroma and flavor.
• 

  Braised Softshell Turtle

  Braised turtle is a traditional dish with turtle as the main ingredient. After the turtle is slaughtered and cleaned, it is cut into pieces, then stir-fried and braised with soy sauce, sugar, cooking wine, and other seasonings. The dish has a bright red color and rich, flavorful broth.
• 

  Old Water Duck

  Old water duck is a traditional Chinese dish made with mature ducks slowly stewed with ham, mushrooms, and bamboo shoots, resulting in tender meat and rich broth.
• 

  Wild Wood Ear Mushroom Stir-Fried Chicken

  Stir-fried wild wood ear mushrooms with chicken, primarily using wild wood ear mushrooms and chicken breast, seasoned with green onions, ginger, and garlic, delivering a crisp texture and rich aroma.
• 

  Pan-Seared Sea Bass

  Pan-seared sea bass made with fresh sea bass, marinated and then pan-fried until golden brown on both sides. The fish is fully cooked with a slightly crispy skin while maintaining its tender and fresh flavor.
• 

  Braised Chicken in Yellow Sauce

  A traditional Chinese dish made by slow-cooking fresh free-range chicken with yellow wine, soy sauce, ginger, and scallions until tender and flavorful.

Reviews