Tea House Bistro
小吃快餐 · ⭐ 3.3
No. 27, Nanhu Road (2nd floor, Chunxiao Building)
Dragon Mate tips
If you are traveling in China to visit Nanjing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 27, Nanhu Road (2nd floor, Chunxiao Building). It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Signature Fish Head with Flatbread, Squirrel Fish, Seafood Soup.
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: Nanjing
- Category: 小吃快餐
- Rating: 3.3
- Address: No. 27, Nanhu Road (2nd floor, Chunxiao Building)
- Popular dishes: Signature Fish Head with Flatbread, Squirrel Fish, Seafood Soup, Spicy Mala Fish, Dancing Taro
China trip · China travel
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Dishes
Signature Fish Head with FlatbreadSignature Fish Head with Pancake is a dish made by stewing a large fish head with ingredients such as tofu and vermicelli. The fish head is first pan-fried and then slowly simmered in rich broth, resulting in a flavorful sauce and tender fish meat. The pancake, typically a flatbread, is soaked into the soup until soft and absorbs the essence of the broth.
Squirrel FishSquirrel Fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The mandarin fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. Finally, a rich sauce made by stir-frying tomato paste, sugar, and vinegar is poured over it, creating a vibrant color and a squirrel-like appearance.
Seafood SoupSeafood soup is made with various seafood like shrimp, crab, shellfish, and fish slices, cooked in broth or water. Ginger and scallions are added for flavor and to reduce fishiness; some versions include tofu or vegetables. Clean the seafood first, then simmer with the broth to preserve tenderness.
Spicy Mala FishSpicy numbing fish features fresh grass carp, seasoned with Sichuan pepper, chili, ginger, garlic, and green onion. The fish is marinated, pan-fried until slightly crispy, then stewed with aromatic numbing spices to retain tenderness and flavor.
Dancing TaroA creative dessert made from purple sweet potato and taro, steamed and hand-molded into threads, then mixed with syrup and crushed nuts for a soft, sweet, and layered texture.
Snail and Pork Stir-fryA stir-fry dish made with snails and pork, seasoned with chili and garlic, popular in Hunan cuisine.
Sweet Rice Wine Osmanthus CakeGlutinous rice flour cake with wine lees and osmanthus, a traditional dessert. Mix glutinous rice flour with water to form a paste, add wine lees and stir well, then mix in dried osmanthus flowers before steaming in a mold.
Fragrant Pot Soft Eel Stir-fryA dish featuring tender eel stir-fried with aromatic spices and vegetables in a fragrant pot, known for its rich flavor and smooth texture.
Fresh Fruit Sweet and Sour PorkFresh fruit sweet and sour pork is a dish made with pork cut into pieces, deep-fried until golden, then stir-fried with fresh fruits and vegetables like pineapple, green pepper, and onion. A sweet and sour sauce made from sugar, vinegar, tomato paste, and cornstarch is added to coat the meat evenly.
Freshly Squeezed Corn JuiceFresh corn juice is made from fresh corn kernels, cleaned, peeled, crushed, and extracted using a juicer. No additives are added, preserving the natural flavor and nutrients of corn.