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Tea Superior Teahouse (Chashan Xinyuan Branch)

Cantonese cuisine · ⭐ 3.4

2nd Floor, Middle Section, Building 1, Chashan Xinyuan, Youmutang Road, Guanshaling Subdistrict (Directly Opposite Changjun Binjiang Middle School)

Dishes

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  Hanging Pot Pig Trotter

  A dish featuring pig trotters slowly stewed in a clay pot with special seasonings, resulting in tender and flavorful meat.
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  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.
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  Preserved Vegetable Braised Pork

  Mei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
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  Dongting Lake Duck

  Dongting Lake Duck features locally sourced duck from the Dongting Lake region, slow-cooked with aromatic spices and a secret sauce, resulting in tender meat and rich flavor.
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  Stewed Male Fish

  A dish made by stewing male fish with ginger, scallions, garlic, and chili in a slow simmer until the flesh is tender and the sauce rich.
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  Shimen Pig Intestines

  Shimen Intestines is a dish primarily made with pork intestines. After cleaning and blanching, the intestines are stir-fried or stewed with seasonings such as chili peppers, ginger, and garlic. Some recipes add fermented broad bean paste and soy sauce to enhance the flavor.
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  Sauce-Seasoned Huai Shan

  A dish made by stir-frying peeled and sliced huai shan with a savory sauce, resulting in a soft, slightly sweet texture with rich sauce flavor.
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  Spicy Frog Legs

  Spicy Frog is a dish primarily made with frog legs, typically prepared by removing the skin and cutting the meat into pieces, then stir-frying with chili peppers, Sichuan peppercorns, garlic, ginger, and fermented broad bean paste. The cooking process emphasizes precise heat control to ensure the frog meat remains tender and flavorful.

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