Cha He Ni Teahouse (Changsha Avenue Branch)
Cantonese cuisine · ⭐ 4.0
2nd Floor, Building 3A, Mingda Jiayuan, No. 193, Shawan Road
Dragon Mate tips
If you are traveling in China to visit Changsha, this restaurant is worth a stop for great food. This restaurant is located at 2nd Floor, Building 3A, Mingda Jiayuan, No. 193, Shawan Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Yunnan Peanuts, Stir-Fried Vegetarian Shark's Fin, Stir-Fried Beef with Yellow Onion.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Changsha
- Category: Cantonese cuisine
- Rating: 4.0
- Address: 2nd Floor, Building 3A, Mingda Jiayuan, No. 193, Shawan Road
- Popular dishes: Yunnan Peanuts, Stir-Fried Vegetarian Shark's Fin, Stir-Fried Beef with Yellow Onion, Zhangshu Port Pepper Stir-Fried with Pork, Spicy Oil-Poured Tofu Strips
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Dishes
Yunnan PeanutsYunnan 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 FinStir-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 OnionStir-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 PorkZhangshu 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 StripsA 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 TurtleBraised 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 DuckOld 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 ChickenStir-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 BassPan-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 SauceA traditional Chinese dish made by slow-cooking fresh free-range chicken with yellow wine, soy sauce, ginger, and scallions until tender and flavorful.