Tea House

Name: Tea House
Address: 2425 University Avenue SE, Minneapolis, MN, 55414, US
Telephone: 612-331-8866

Chinese

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2425 University Avenue SE, Minneapolis, MN 55414
612-331-8866
Last verified: August 2026
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Meizhou Bowl$15.95
Po la Fish with Pickled Vegetable Soup$16.95
Soybean Pork Feet Soup$14.95
Pork Ribs and Winter Melon Soup$14.95
Scrambled Eggs with Tomato Soup$10.95
Chicken Wonton Soup$5.95
Hot and Sour Dumpling Soup$8.95
Szechuan Mala Fries$7.95
Szechuan Dumplings$8.95
House Beef Roll$8.95
Shanghai Pork Buns (4)$8.95

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Szechuan-style (American menus): The older Wade-Giles spelling of Sichuan. On American-Chinese menus "Szechuan beef" or "Szechuan chicken" signals a spicy garlic-chili sauce with vegetables; on a Sichuan restaurant's menu the same word means the real thing, so expect Sichuan peppercorn and real heat. On this menu as: Szechuan Mala Fries · Szechuan Dumplings.
Wonton: Small dumplings in a thin square wrapper, loosely gathered rather than pleated. Served in clear broth (wonton soup, often with egg noodles), deep-fried as an appetizer, or tossed in chili oil as a Sichuan cold plate, "red oil wontons" or hong you chao shou. On this menu as: Chicken Wonton Soup.
Bao: Soft, slightly sweet steamed yeast buns. Filled versions (baozi) hold barbecued pork (char siu bao), vegetables, custard or red bean; baked char siu bao has a glossy golden crust instead. Unfilled folded buns (gua bao, "lotus leaf buns") come with braised pork belly or Peking duck to stuff at the table. On this menu as: Shanghai Pork Buns (4).
Mala: Literally "numbing-hot": the Sichuan pairing of dried or fresh chili (la) with Sichuan peppercorn (ma), a citrusy husk that leaves a tingling buzz on the lips. Any dish or dry pot labeled mala will have both. On this menu as: Szechuan Mala Fries.
Wonton soup: Pork-and-shrimp wontons in clear broth. The Hong Kong version (wonton noodle soup) adds springy thin egg noodles and garnishes with yellow chives; takeout versions keep it to wontons, a little bok choy and scallion. On this menu as: Chicken Wonton Soup.
Hot and sour soup: A thick soup sharpened with black vinegar and white pepper, with shredded tofu, wood-ear mushroom, bamboo shoot, egg ribbons and pork. The "hot" is pepper heat, not chili; the "sour" is vinegar. Sichuan in origin, universal on American menus. On this menu as: Hot and Sour Dumpling Soup.

Tea House

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