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Chu Han Tea House & Dining (Purple Sand Road Branch)

地方菜 · ⭐ 4.9

Buildings 1–3, Jinhu Apartment, No. 138, Zisha Road

Dishes

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  5A Steak Hot Pot

  A fusion dish combining premium 5A-grade steak with Chinese hot pot, featuring tender beef slices cooked in a rich broth with fresh vegetables and mushrooms.
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  Stir-Fried Pig's Blood with Intestines

  Made with fresh native pig blood and fatty intestines, blanched then stir-fried with chili, ginger, garlic, and seasonings, resulting in a rich, slightly spicy, and savory flavor.
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  Home-style Ginger Spicy Chicken Feet

  Chicken feet are blanched and then stewed with ginger, chili, soy sauce, and other seasonings, resulting in a soft, tender texture with rich ginger aroma and mild spiciness.
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  Home-style Burned Wuchang Fish

  A traditional Chinese dish made by braising Wuchang fish with soy sauce, sugar, ginger, and scallions, resulting in tender fish and rich flavor.
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  Home-style Braised Beef Steak and Oxtail

  Beef steak and oxtail are blanched, then slowly braised with spices to achieve tender, flavorful meat. The dish has a rich red color and deep aroma.
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  Dry-burned stinky mandarin fish

  Stinky mandarin fish is made by salting fresh mandarin fish to develop a unique flavor, then braised dry. Main ingredients include mandarin fish and seasonings like ginger, scallion, garlic, and chili. The fish is first pan-fried, then simmered with seasonings until the sauce reduces and the fish absorbs the flavor with a slightly crispy surface.
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  Dry-Fried Small Blood Eels

  A Sichuan dish made by dry-frying small blood eels with chili, garlic, and ginger, resulting in a spicy and savory flavor.
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  Truffle Sauce Crispy Squab

  Fresh squab is marinated, deep-fried until crispy, and served with a rich truffle sauce for an aromatic and tender dish.
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  Chestnut Red Wine Stuffed Foie Gras

  A refined French dish featuring foie gras stuffed with chestnuts and slow-cooked in red wine, offering a rich, velvety texture and balanced sweetness.
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  Spicy麻 Fish from Fan Kou

  Fresh perch from Fan Kou, stir-fried with Sichuan pepper and chili, delivering a spicy and numbing flavor.
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  Steamed Stone Catfish with Pickled Flavor

  Stone catfish from Shishou is marinated and steamed, resulting in tender fish meat with a distinctive sour-spicy flavor.
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  Sweet and Sour Crab

  Fresh green crab steamed with Mei Ji sauce, resulting in tender meat with a savory-sweet flavor.
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  Old Hangzi Simmered Lotus Root Soup

  Made with fresh lotus root and simmered slowly with pork bones or chicken frames. Clear broth, tender and sweet lotus root rich in gelatin, known for nourishing and beautifying properties.
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  Sesame Lotus Root Stir-fried with Beef

  A Chinese dish combining tender lotus root strips and beef, stir-fried with sesame for a fragrant, crispy-savory flavor.
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  Tengjiao Lettuce Skin

  A refreshing dish made from tender lettuce skins tossed with Sichuan pepper, garlic, and seasonings—crisp, aromatic, and subtly numbing.
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  Old Brine Mixed Delicacies

  A mix of various braised ingredients including braised beef, braised chicken wings, braised tofu skin, and preserved eggs, cooked slowly with a traditional old brine recipe, delivering rich flavor and fragrant aroma.
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  Braised Abalone with Free-range Chicken

  A nourishing dish featuring fresh abalone and tender free-range chicken, slowly braised to perfection. The chicken absorbs the rich broth while the abalone remains soft and flavorful.

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