The Menu

Northern Chinese cold dishes are meant to be shared. They arrive first and set the tone for the meal.

• Marinated Black Fungus with Onion A northern Chinese classic. Earthy black fungus dressed in a bright, sesame-spiked marinade with sliced onion. House Favourite
• Cucumber with Garlic Smashed cucumber tossed with garlic, sesame oil, and a touch of vinegar.
• Spicy Tofu Skin Silky tofu skin in a chilli and sesame dressing. Served cold.
• Cold Shredded Chicken Poached chicken pulled into strips and dressed with ginger, scallion oil, and soy.
• Braised Peanuts Slow-cooked peanuts with star anise and soy. A simple, honest starter.

Houhai Dumpling House rolls every wrapper by hand. The skins are thicker and chewier than machine-made, and they hold their shape whether boiled, pan-fried, or steamed.

• Pork and Cabbage Dumplings The northern Chinese staple. Juicy pork with napa cabbage inside a hand-rolled wrapper. Choose boiled or pan-fried.
• Pork and Chive Dumplings Fragrant garlic chive pairs with coarsely minced pork. A bold, satisfying filling.
• Lamb and Onion Dumplings A northern Chinese favourite. Aromatic lamb with sweet onion, finished with cumin.
• Prawn and Pork Dumplings Plump prawn and pork filling with ginger and a little sesame oil.
• Vegetable and Egg Dumplings Scrambled egg, glass noodle, and seasoned vegetables in a hand-rolled skin. Fully vegetarian.
• Three Mushroom Dumplings Shiitake, oyster, and wood ear mushroom. Earthy and umami-forward. Fully vegetarian.

All dumplings are available boiled or pan-fried. Please ask your server for the portion count per serve.

Shareable plates and small bites to start the table.

• Fried Vegetarian Spring Roll Crisp, golden shell with a generous mixed vegetable filling. One of the most-ordered dishes at Houhai Dumpling House. House Favourite
• Sesame Prawn Toast Prawn paste on fried bread, crusted with sesame seeds. Crispy and rich.
• Steamed Pork Bun (Baozi) Soft, pillowy steamed bun with a savoury braised pork filling.
• Scallion Pancake Flaky, layered flatbread with spring onion. A Beijing street-food classic.
• Pork and Leek Wonton (6 pcs) Silky wontons in a light superior stock with sesame and chilli oil.

Bold, savoury Beijing-style dishes. Designed to share alongside a bowl of rice or noodles.

• Braised Pork Belly with Tofu Slow-braised pork belly in a soy and star anise braise, served with firm tofu and napa cabbage.
• Stir-Fried Lamb with Cumin A northern and northwestern Chinese classic. Tender lamb strips with cumin, dried chilli, and onion over high heat.
• Mapo Tofu Silken tofu in a spiced fermented bean sauce with minced pork. Numbing, spicy, and deeply savoury.
• Kung Pao Chicken Diced chicken with roasted peanuts, dried chilli, and a glossy sweet-soy sauce.
• Eggplant with Garlic Sauce Wok-blistered eggplant in a bold garlic and black bean sauce. Fully vegetarian.
• Stir-Fried Prawn with Egg and Tomato A home-style Chinese favourite. Sweet tomato, soft scrambled egg, and fresh prawn in a light sauce.
• Twice-Cooked Pork Pork belly parboiled, then sliced and stir-fried with capsicum and fermented black bean paste.
• Fish-Fragrant Pork Strips Tender pork in a vinegar, soy, and chilli sauce. Named for the seasoning, not the fish.

Noodles are central to Beijing-style eating. Houhai Dumpling House makes these dishes the way they were meant to be made.

• Noodle with Pork and Soy Bean Paste Zhajiangmian: Beijing's most beloved noodle dish. Thick wheat noodles topped with a slow-cooked minced pork and fermented soy bean paste sauce. Served with fresh cucumber and bean sprouts on the side. House Favourite
• Fried Rice with Egg and Spring Onion Wok-fried rice with egg and fragrant spring onion. Simple, well-seasoned, and always satisfying. House Favourite
• Pork and Vegetable Fried Rice Day-old rice stir-fried over high heat with diced pork, carrot, pea, and egg.
• Dan Dan Noodles Thin wheat noodles in a sesame, chilli oil, and minced pork sauce. Topped with preserved vegetables and peanuts.
• Beef Noodle Soup Slow-braised beef shank in a rich, clear broth with hand-pulled noodles and bok choy.
• Steamed Jasmine Rice Fragrant steamed rice to accompany the main dishes.

• Hot and Sour Soup A warming, tangy broth with wood ear mushroom, tofu, egg ribbons, and white pepper.
• Egg Drop Soup A simple, golden chicken broth with silky egg ribbons and spring onion.
• Pork and Tofu Miso Broth Soft tofu and pork belly in a light, ginger-scented stock.

• Stir-Fried Bok Choy with Garlic Tender bok choy wok-tossed with plenty of garlic and a little oyster sauce.
• Stir-Fried Bean Sprouts Crunchy bean sprouts with ginger, spring onion, and a light seasoning. Vegan.
• Stir-Fried Chinese Broccoli Gai lan blanched and finished with soy, sesame oil, and ginger.