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Star Lemonade

Smooth delicious lemonade with aloe and a coconut aftertaste

Flame Lemonade

Refreshing and citrusy, with a hint of almond and spicy mango.

Satellite Lemonade

Sweet and sour, tropical lemonade, with yam and lychee, candy aftertaste

Dawn Lemonade

Berry and creamy, with the tartness of raspberries and lemon

Lychee Aloe Bubble Tea

Tropical, smooth, sweet bubble tea with strawberry balls

Banana Strawberry Bubble Tea

Delicious milk bubble tea with blueberry balls

Mango Shake

Mango, sugar syrup

Fresh orange juice

Грейпфрутовий фреш

Cold Tea Love is

A thick, hematogen-like umami with notes of carob and chicory. A rich, creamy aftertaste wraps everything together. Refreshing and invigorating.

Cold Tea Off White

A mildly sweet, floral-honey flavor with a nutty, slightly astringent finish. First it soothes, then it uplifts.

White Metamorphosis ‘24

Wuliangshan Xiao Ya Bao Da Shu Bai Cha ’24 The leaves for this tea are harvested in March from venerable bushes aged 80-100 years. The artisans instruct the farmers to capture the moment when the buds have just awakened and are beginning to release their first “flashes”—tiny needles that will eventually unfurl into leaves. The aroma of the warmed leaves evokes fresh birch wood, nettles, white sage, lemon balm, and a hint of spicy curry. The initial infusions are light, brimming with the freshness of spring and the moist greenness of nature. This tea is both long and dynamic, with a transformative quality. The early floral notes of the buds give way to a “flash” of oily richness and sweetness in the middle infusions, filling the palate and leading to a lasting, pronounced floral aftertaste. The master aimed to achieve these perceptible metamorphoses from one infusion to the next by harmonizing the terroir of the leaves with a precise stage of bud development, as meticulously harvested

Green Tai Ping Hou Kui

A variety of green flat tea with the longest leaves among teas. Tea leaves reach a length of 60-80 mm. Nutty-floral taste, voluminous and juicy. With notes of orchids and herbs. Light and harmonious green for cheerful daytime tea. Origin: Tai Ping County, Anhui Province.

Green MONSTER GREEN '24

Ailao Lü Cha ’24 Leaves and buds from 70-year-old tea bushes. Ailao Mountain, Yunnan Province. Master Liu. To create this green tea, Master Liu exclusively uses traditional hand techniques and high-quality tea leaves from the 70-year-old tea bushes. They grow at an altitude of 2200-2300 m in tea garden #1 of Ailao Mountain, where the largest humid evergreen broadleaf forest reserve in China is located. The gathering of leaves, withering, rolling, firing in a wok, and drying are all done exclusively by hand, under the vigilant supervision of the master. The taste is rich, herbaceous, and sweet. The balance of astringency, bitterness, and sweetness transitions into a long and bright aftertaste. The aromas dynamically shift from white flowers and apple-peach puree to French dried herbs and bay leaf. The tea fills you with a powerful life-affirming energy. It focuses and seems to remove excess noise.

Green Jinn Green ‘24

The leaves are harvested in March from 100-year-old tea trees growing at an altitude of more than 2,000 m. After fixing, the tea is left for 8-9 months to stabilize. Then leaves are fried for 20 minutes over an open hearth in a special horizontal clay jug. It has an unexpectedly thick aroma of warmed leaves: roasted sunflower seeds, peanut paste, nut cookies, and cocoa. The tea has hints of dried fruit, almond cookies, and cognac spirits. The aftertaste is long, sweet, and moisturizing.

Red DOPE 1958 '21

From tea bushes 60-80 years old from Fengsin. In the aroma of a warmed leaf: chocolate, fresh pastries, thyme, jagel, notes of dry wood (Mu Xiang). The aromas are rich and warm. The infusion is sweet, light and honey. It is smooth and silky, leaving a pleasant sweetness (Gan) on the palate that true connoisseurs are looking for. Soft and long aftertaste. The tea is very well balanced. Provides a warm state that concentrates and lifts the mood.

Red BONFIRE KUSH ’24

Tea from the craftswoman Xiang. Smoked, which is challenging to call ordinary. Tea trees from Madeng are more than 100 years old. The drink is made using a unique production technology combined with cold smoking on wild grape vines. After the tea has been exposed to the sun, craftswoman Xiang begins the smoking process using a special horizontal chute. Its upper part is covered with a fine mesh, which is covered with a 5-7 cm layer of tea. On one side of the chute, there is a firebox. On the other — an extractor. On hot coals, dried vines are placed in the hearth, which starts to smoke, and the hood draws this smoke into the chute. The tea is over the smoke for several hours and gradually smokes. After that, the drink is aired outside under a canopy for several days.

Red Aton`24

Ailao Da Shu Shai Hong '24 Master Wang selected the leaves for this Shai Hong from small tea trees and bushes aged 80-100 years, harvested in the spring from one of his own tea gardens. This red tea is crafted using the traditional Shai Hong method, where fixation (halting fermentation) occurs under the intense Yunnan sun, unlike classic red teas, where fixation happens in ovens. It is powerful and rich, filled with flavors and density typical of Shai Hongs made from high-quality but relatively young material. The fragrance of the warmed leaves reveals green strawberries, roasted sunflower seeds, and a stunning red rose. The spring of 2024 was dry and hot, giving this harvest an unparalleled depth of flavor. The brew is thick and pleasantly astringent, reminiscent of ripe dogwood. The immense aging potential of this vintage is immediately apparent. The sensation it evokes is fiery and motivating.

Shu Puerh LOVE IS' 23

Madeng Da Shu Shu Puerh '23 This tea will captivate any lover of Shu Puerh. Master Xiang chose the raw material from her favorite garden in Madeng. A blend of leaves from small tea trees aged 100-150 years turned out to be the perfect choice for her vision. The result exceeded all expectations. A rich, hematogenic umami with notes of carob and chicory. A powerful, creamy aftertaste envelops everything, activating and electrifying all possible taste receptors, reminiscent of a 20-year-old Sheng. This tea encourages experimentation with proportions and brewing time, as if whispering, "I want more..." The tea's energy gently but confidently embraces the entire body, filling it with warmth. Initially, it relaxes, then gradually empowers with a strength that drives us forward.

Shu Puerh SHU-SHU '23

Mai Di Da Shu Shu Puerh ’23 For this Shu Puerh, Master Xian selected leaves from century-old trees in the tea garden of Mai Di village. Following tradition, she took one-year-old Maocha Sheng Puerh, moistened it, and carefully layered it, interspersing it with stems of sweet bamboo, into woven baskets lined with fabric. The bamboo stems prevent the tea leaves from clumping together, ensuring a more even and controlled post-fermentation process. The Shu is then spread out on mats, dried, sorted, and pressed. The aroma of the warmed leaves is rich with woody notes: walnut, oak, rosewood, juniper, and thyme. The infusion is silky, sweet, and has a honeyed-woody profile. The aftertaste is expansive, unfolding with contrasts of bitterness and sweetness. In the empty cup, a whole palette of aromas emerges: cream, caramel, hints of aged port, dried fruits, and sandalwood. This Shu Puerh captivates, entices, whispers, and draws you into a mysterious, philosophical tea state.

Sheng Puerh Mengku Haze ‘23

Mengku Xiao Mu Da Shu Sheng Puerh '23 Mengku is a small mountain town that has lent its name to one of the most renowned Puerh-producing regions. Nestled between two mountain slopes, the town is home to the village of Dungguo, where Master Yin’s family resides. They are members of the Lahu ethnic minority, who have been involved in tea cultivation in this area for generations. The tea is made from leaves of small tea trees around 100 years old, using traditional Lahu production techniques that best convey the terroir of the local raw material. Each sip begins with a gentle touch of bitterness that quickly transforms into the sweetness of ripe white grapes and the fresh greenness of fragrant peas. The aftertaste plays with a light fruity coolness that accompanies every breath. The empty cup initially envelops you with aromas of Gewürztraminer and vanilla, gradually transitioning to incense and myrrh.

Yellow Momo`24

Mai Di Da Shu Huang Cha ’24 We have worked on this tea together with Master Xiang throughout 2023. And here it is – yellow tea from the village of Mai Di. Harvested from century-old small trees in early spring, the leaves are plucked for their utmost tenderness. After picking, the leaves are withered slightly, then carefully pan-fired in a wok over medium heat (150-200°C) for 10-15 minutes. The warmed leaves are then rolled, initiating the most crucial phase in the production of yellow tea – the *men huang* or “yellow tea withering”: the leaves are gathered into a pile, covered with a damp cotton cloth, and left to rest for several hours. During this time, the leaves undergo mild fermentation, developing their distinctive yellow color along with a fruity flavor and aroma. This is followed by sun-drying and pressing.

Shrimp Cake Bao Bun 🌶️

Steamed bun, shrimp and pork cutlet, Sichuan aioli, pickled vegetables

Chicken Bao Bun 🌶️

Steamed bun, crispy chicken, Sichuan aioli, pickled vegetables

Bao with Duck

Steamed bun with juicy roasted duck, garlic sauce, fresh cucumbers, and scallions.

Pork Baozi with Hoisin Sauce

Steamed bun, rich minced pork with fermented cabbage, ginger, three sauces and chilli flakes. Hoisin sauce with butter

Bao Bun

М'яка й ніжна парова булочка. Легка, повітряна, без начинки – ідеальна сама по собі або як доповнення до страв.

Maisel`s Welsse n/a

Classic

Chicken in sweet and sour sauce with rice and smashed cucumbers.

Vegetarian

Homemade tofu with rice and broccoli in oyster sauce.

Spicy

Kung Pao chicken with rice and fermented radish. By the way, this is the first appearance of radish at China Hi.

Peking Duck Soup mini

Peking duck-based broth, duck meat and rice noodles

Pork Jiaozi 🌶️ 🌶️

When fried, they are crispy with a lace-like crust. When boiled, they are tender and delicate

Shrimp Jiaozi 🌶️

When fried, they are crispy with a lace-like crust. When boiled, they are tender and delicate

Shrimp Wonton 🌶️

Tender wontons in spicy sauce

Shrimp Dumplings 🌶️

Handmade with our signature "hot water dough," these dumplings are thin, tender, and filled with a savory mix of shrimp and chicken, paired with a bold, slightly spicy sauce.

Shrimp and Chicken Dumplings 🌶️

We prepare these dumplings using the unique 'hot water dough' technique: we knead the tender dough, 'brew' it with boiling water, and shape thin, almost transparent dumplings with a fragrant filling and a mixture of spices that perfectly complement the main ingredient

Fuzhou Salad 🌶️

Tofu skin, wood ear mushrooms, blanched sprouts, garlic, pickled chilli and 10 more ingredients.

Smashed Cucumber Salad in Garlic Sauce

Yes, it's smashed cucumbers. Seriuosly. We prepare it in a special, secret way. One of the strangest dishes on the menu and a very popular Chinese appetizer.

Cucumbers by Syan

Spicy Smashed Cucumbers with Fresh Herbs and Sesame Oil.

Pork Ears 🌶️🌶️

Salad with pork ears, pepper, carrots, chilli paste, Sichuan pepper, Chinese seasonings and pickled sesame seeds

"Sofia" Salad I

Salad with tofu, zucchini, avocado, edamame, cucumber and sesame kimchi. It's not Chinese, we made it up so you have a healthy, light and green option

"Sofia" Salad II

Salad with zucchini, broccoli, carrots, celery stalk and white cardamom sauce. It's not Chinese, we made it up so you have a healthy, light and green option

"Sofia" Salad ІІІ

Light salad with crispy cabbage and zucchini, dressed with fish sauce, lime, mirin, and sesame oil. Finished with fresh spinach, mint, and cilantro

Yin-yang

Salad with white and black wood ear mushrooms and a light mysterious sauce.

White Rice

We recommend pairing it with all hot dishes, as Chinese cuisine is typically rich in flavor and often comes with plenty of sauce

Avocado Rice

Soft rice with creamy avocado and a vegetable-egg dressing. A calming dish for a busy day.

Rice with Chicken

Based, essential with every Chinese meal

Rice with Shrimp

Based, essential with every Chinese meal

Rice with Vegetables

Based, essential with every Chinese meal

PEKING DUCK

A worldwide legend. 4 days of dry aging. Crispy and juicy. With spring pancakes, vegetables and hoisin sauce

Duck with vegetables🌶️🌶️

Tender duck in a signature sauce with garlic, ginger, and hot spices. Inside you'll find broccoli, bell pepper, carrot, wood ear mushrooms, and cilantro.

Duck in Spicy Sauce 🌶️🌶️

Sweet duck, spicy sauce, pak choi, steamed mushrooms, bell pepper, pickled tofu skin, pickled sesame seeds

Sweet and Sour Chiken

The legend, the standard, the benchmark, the bestseller. Apologies for the pathos, but it is what it is

Kung Pao Chicken 🌶️🌶️

Included in the top 10 most popular dishes in China. Chicken, pepper, peanuts, carrots, unique sauce

General Tso's Chicken 🌶️

The main Chinese dish in the USA. Meanwhile, in China, no one's heard of it

Xiang La Chicken 🌶️

Crispy, vibrant, crazy. Sichuan pepper, bean chilli paste, pickled chilli

Fried Crickets

They might seem scary at first glance, but they are crispy and delicious if you have the courage

Crispy Madagascar Cockroach

A serious beast. For true connoisseurs. With Sichuan pepper and hot & sour sauce

Zophobas

Traditional to Southern China, it tastes like seeds to some, and like chips to others. But in essence, it is pure protein with sesame seeds and hot & sour sauce

Jungle Set

Fried crickets, Madagascar hissing cockroaches, and Zophobas morio larvae—a crunchy assortment for those who aren't afraid to look insects in the eye. All served with sauces, spices, and a complete protein kick.

Singapore Cheesecake

Burnt cheesecake with a soft, gooey filling, baked in a caramelized biscuit crust with miso and almond syrup

Deep-Fried Bananas

Deep-fried fruit is a classic in Chinese cuisine, but these aren't. Banana, miso caramel, coconut ice cream, and peanuts

Sweet and Sour Shrimp

The same sweet and sour sauce with shrimp

Shrimp Kung Pao 🌶️🌶️

Shrimp, pepper, peanuts, carrots, unique sauce

General Tso's Shrimps 🌶️

The main Chinese dish in the USA, but with shrimp. Meanwhile, in China, they've never heard of it

Tom Yum by Syan 🌶️🌶️

Sour-spicy soup from our chef. Prepared with shrimp, lemongrass, Thai ginger, lime juice, oyster mushrooms, and fresh herbs. Served with rice

Suan La Tang

Suan - sour, La - spicy, Tang - soup. Very thick. With pork and mushrooms. A Chinese classic.

Peking Duck Soup

Peking duck-based broth, duck meat and rice noodles

Spicy Red 🌶️🌶️

Red hot and sour soup with pork, shrimp wontons and Korean fermented cabbage

Celery Salad

Celery salad. Nothing to add. Based Chinese dish.

Spicy Eggplant with Doubanjiang🌶️🌶️🌶️

A Cold, spicy, and very vibrant appetizer

"San Ge Mogu" Mushrooms

Steamed shiitake, oyster mushrooms and wood ear mushrooms with oyster sauce and sesame oil

Century Eggs + Silken Tofu

A specialty and a delicacy. Fermented eggs, steamed silken tofu with a zesty sauce.

"Xiang-Su" Squid Rings

Squid, batter, chilli, and Sichuan aioli

Chilli Anchovies 🌶️🌶️🌶️

Crispy, dry, spicy anchovies with beans, cardamom and rice wine

China Fries

Sichuan fries with doubanjiang paste and Chinese turmeric

Chinese Flatbreads

Crispy, fried until golden brown, flatbread with onion and sesame seeds. Goes well with all soups and meat dishes

Prawn Crackers

Prawn crackers cooked in vegetable oil

Veal with Wood Ear Mushrooms on a hot pan 🌶️

Veal, various mushrooms, bamboo, delicate sweet sauce. When you want something Chinese, meaty and not spicy at the same time

Sichuan Veal with Napa Cabbage 🌶️🌶️🌶️

Katsurin's favorite dish. Warning: very spicy

"Black Pepper" Beef 🌶️

Beef steak with shimeji mushrooms and bell peppers in a fantastic Black Pepper sauce

Gan Bian Beef 🌶️

Tender slices of veal are served with carrots and bell peppers. We sprinkle them with roasted sesame seeds and green onions. The dish is suitable for guests who enjoy a slightly spicy taste

Biangbiang Noodles with beef 🌶️🌶️

These craft noodles are kneaded and pulled by Chef Xiang himself. Together with braised beef, fermented vegetables and red sauce, they taste amazing.

Biangbiang Noodles with lamb 🌶️🌶️

These craft noodles are kneaded and pulled by Chef Xiang himself. Together with lamb, pak choi, fermented vegetables and red sauce, they taste amazing.

Duck Noodles 🌶️🌶️

These craft noodles are kneaded and pulled by Chef Xiang himself. Together with duck fillet, duck skin, pepper sauce, green beans and vegetables, it tastes amazing.

Seafood Chow Mein🌶️

Shrimp and squid tossed with egg noodles, vegetables, and our signature Shou Mei sauce — a rich blend of soy-oyster base and fragrant sesame oil.

Beef and Vegetable Noodles 🌶️

Wheat egg noodles with beef, bell pepper, carrots, bean sprouts and sweet sauce

Chicken and Vegetable Noodles 🌶️

Wheat egg noodles with chicken, bell pepper, carrots, bean sprouts and sweet sauce

Sweet and Sour Tofu

The same sweet and sour sauce with tofu. It's all simple.

Mapo Tofu 🌶️🌶️

The most popular Chinese tofu dish. Soft, mildly spicy, it melts in your mouth. Traditionally served with minced meat. Ma Po translates to "Pockmarked Old Woman's Tofu," but you don't have to tell your guests that.

Homemade Chinese Tofu 🌶️🌶️

Chef Xiang makes this at home. And he makes it for us. Tofu, mushrooms, peppers, bamboo and 10+ spices

"Liu" Tofu 🌶️🌶️🌶️

Tofu, egg, ginger, sriracha, roasted sesame seeds and much more

Sweet and Sour Eggplants

The same sweet and sour sauce with eggplants

"Di San Xian" Potatoes

Translated as "three winter freshness." This is how poetically the Chinese see potatoes, eggplants, and bell peppers. A delicate and delicious dish.

Spicy Green Beans 🌶️🌶️

Beans, shiitake mushrooms, peppers, ginger, doubanjiang paste and more

Pak Choi in Oyster Sauce

Based. You will find it everywhere - in China, Thailand, and Vietnam.

Broccoli in Oyster Sauce

Based. You will find it everywhere - in China, Thailand, and Vietnam.

Sweet and Sour Pork

This is the same sweet and sour sauce, but with pork in it. Classic

Rice Nian Gao with Pork 🌶️

Chinese rice cakes with marinated pork, shiitake mushrooms and carrots

Pork Yu-Shiang 🌶️

Fried pork with sweet peppers, wood ear mushrooms, pickled bamboo, and ginger

Morshinska still

Ukraine

Morshinska sparkling

Ukraine

Nabeghlavi

Georgia

Coca-Cola

USA

Coca-Cola Zero

USA

Tonic Shepit

Ukraine

Shepit Ginger Ale

Ukraine

Herbal tea JIADUOBAO

China

CBD Drink Pineаpple Mango

Ukraine

CBD Drink Hibiscus Bergamot

Ukraine

Orange juice

France

Tomato juice

France

Coconut water "Cocosa"

Vietnam

Kombucha original

Ukraine

Kombucha viburnum cucumber

Ukraine

Kombucha lychee lime

Ukraine