Location: 13051 Newport Ave, Tustin, CA 92780. (949) 324-5558
Date: June 21, 2025
Cuisine: Chinese
Rating: Best Chinese in the Southland
For my “friend birthday” I made everytone drive down to Orange County to return to this awesome place.
The menu from Changan features a selection of high-quality teas, including rare varieties sourced from ancient trees, emphasizing a refined and authentic dining experience. While primarily showcasing beverages, the emphasis on traditional tea suggests a potential pairing with sophisticated Chinese cuisine, focusing on rich flavors and cultural heritage.
The presentation of Spicy Chili Paste with Bread beckons with an alluring tapestry of colors; the dark crimson paste glistens, dotted with flecks of exotic spices, while the golden-brown chunks of bread cradle the richness of the sauce. An intoxicating aroma wafts from the bowl, where the heat of dried chilies intertwines with earthy undertones, inviting you to indulge. As you dip the airy, crisp-edged bread into the paste, the texture contrasts delightfully—the crunch yielding to a velvety embrace, igniting a symphony of flavors that dance upon the palate. The initial warmth is tempered by subtly sweet undertones, culminating in a lingering savoriness that wraps around the taste buds like a warm embrace, leaving a sophisticated trace of spice that invites you back for more.
Bovon brought lots of caviar!
The Bâtard-Montrachet 2015 from Domaine Leflaive showcases the pinnacle of white Burgundy, revealing a harmonious blend of rich, buttery textures and vibrant acidity. With notes of ripe pear, lemon zest, and a subtle oak influence, it pairs perfectly with pan-seared scallops or roast chicken with creamy sauce, enhancing the dish’s luxurious profile.
Bollinger La Grande Année Rosé 2012 captivates with its complexity and elegance, featuring red fruit notes intertwined with hints of spice and toasted bread. This exquisite Champagne is ideal for celebratory moments, effortlessly complementing smoked salmon or delicate caviar pairings, where its effervescence cuts through the richness beautifully.
The 2020 Chardonnay from Kistler Vineyards displays a remarkable balance of fruit and minerality, offering layers of citrus, green apple, and flinty nuances.
香酥豆皮牛肉卷 Crispy Tofu Skin Beef Roll. 香酥豆皮牛肉卷是一道外酥内嫩的美味菜肴，采用油炸过的豆皮包裹雪花牛肉，牛肉经过孜然调味，带有浓郁的香气。豆皮炸至酥脆，撒上芝麻，增添了香脆的口感与层次。外皮金黄酥香，内里的雪花牛肉滑嫩多汁，孜然的独特风味与芝麻的香气完美融合，口感丰富，令人回味无穷。这道菜既有视觉上的吸引力，又满足了味觉的享受，是一道极具特色的下酒菜或开胃小吃。 Crispy Tofu Skin Beef Roll is a delectable dish featuring marbled beef seasoned with cumin, wrapped in crispy fried tofu skin. The tofu skin is fried to a golden crisp and sprinkled with sesame seeds to enhance texture and aroma. The outer layer is crunchy, while the beef inside is tender and juicy, with the warm flavors of cumin blending perfectly with the nutty sesame. This dish is both visually appealing and flavor-packed, making it an ideal appetizer or savory snack to enjoy with drinks.
Shaanxi-Style Mixed Cilantro Salad. 陕西大拌菜是一道清爽开胃的凉菜，以香菜、洋葱、花生和水果醋为主要食材。香菜散发出独特的芳香，洋葱增添了爽脆的口感，花生带来一丝坚果的香气，而水果醋则提供了微甜的酸味，使整体味道更加平衡。这道色彩丰富、风味清新的沙拉是陕西风味的代表，作为配菜，能够为各种餐点增添独特的美味体验。 Shaanxi-Style Mixed Cilantro Salad is a refreshing cold dish that combines the bold flavors of cilantro, crisp onions, crunchy peanuts, and a splash of fruit vinegar. The cilantro lends a unique fragrance, while the onions add a sharp, fresh crunch. Peanuts provide a nutty texture, and the fruit vinegar balances the salad with a subtle sweet-tart note. This vibrant and flavorful salad embodies the spirit of Shaanxi cuisine, making it a perfect, appetizing side dish for any meal.
Spicy Arctic Surf Clam with Green Sichuan Pepper 青花椒炝北极贝. Snappy, cool slices of clam carry clean briny sweetness, while green Sichuan pepper brings a bright, citrusy tingle and gentle heat. Vivid, refreshing, and lightly numbing.
Crispy Beef Tongue 脆皮牛舌. Shatteringly crisp on the outside with a tender, almost custardy center, it delivers deep beefy richness and a gentle offal sweetness. A squeeze of citrus or a pinch of salt perks up the edges and keeps each bite light.
Chang’an Roasted Duck with table service (reserve only) 长安炙鸭(预. All roasted duck comes with sliced pear, cucumber, scallions, duck sauce, sugar, and a steamer filled with thin pancake wrappers, like tortillas. Limit one duck per table. Expect crisp, lacquered skin and juicy meat; the fresh pear and scallions keep each bite bright against the sweet-savory sauce.
Ultra-thin spring pancakes. Delicate and translucent, they’re pliable with a gentle chew and a neutral wheat flavor that lets fillings shine.
Duck skin — perfect with caviar. Crisp and deeply savory, it adds a crackling snap that lets the caviar’s briny richness shine.
Smoked duck meat. Expect rosy slices with silky fat, a gentle smoke-kissed aroma, and a tender, savory-sweet bite.
Super caviar pancake! Luxurious and briny, with glistening pearls that pop against a warm, tender pancake for a buttery-saline contrast.
The “bones“.
Braised sea cucumber. So good.
Spicy Scallion Fish Soup. Delicious broth! Clean heat, scallion brightness, and tender flakes of fish in a clear, savory broth.
Ginger and scallion squid. Really delicious. Tender pieces with a light wok-seared snap, warmed by ginger and bright with scallions—savory, aromatic, and clean.
Crispy lamb belly. Rich, fatty layers rendered to a crackling edge with tender, meaty centers and a deep, lamby savor. The contrast of shattering skin and silky fat makes it indulgent and satisfying.
Qin-Style Roast Lamb Leg 秦味烤羊腿. Think a bronzed, cumin-and-chili-rubbed crust with tender, juicy meat—robust, Shaanxi-style lamb meant for sharing.
Chef’s Selection Japanese Wagyu Fried Rice 和牛炒饭. Marbled Wagyu lends buttery richness to wok-kissed, separate grains, with a gentle, savory aroma. Tender beef and bouncy rice make each bite satisfying yet light.
Special birthday long noodle soup with egg. The long noodles symbolize longevity. A light, savory broth with springy, slurpable strands and a soft, rich egg—simple and comforting.
I Am Peach 我是桃子 and Durian Milk Cake (per person) 奶香榴莲糕 (每位). The peach is a hyper-real, velvety mousse that looks like the fruit, while the durian cake is soft and creamy with milky sweetness and the unmistakable, aromatic punch of durian.
Sweet Coconut Morsels present a delightful symphony of visual and sensory intrigue, as the creamy white and golden-brown hues beckon with an inviting allure. The aroma wafts softly—an ethereal blend of toasted coconut mingling with the nutty essence of crushed peanuts, evoking memories of sun-kissed shores and tropical breezes. Each morsel boasts a delicate texture, where the playful crunch of the nut coating gives way to a silken, melt-in-your-mouth coconut center that evokes a serene bliss. Flavors dance on the palate, a harmonious balance of sweetness and warmth, with a whisper of saltiness that tempts one to savor each bite slowly, reveling in the artistry of this exquisite culinary creation.
The 2012 Meursault from the Côte de Beaune showcases rich aromas of ripe apples complemented by a subtle creaminess. Its bright acidity balances the full-bodied texture, making it a perfect match for roasted chicken or creamy pasta dishes.
The 2011 Bâtard-Montrachet is a grand expression of elegance and power. With notes of white peach, toasted hazelnuts, and a touch of minerality, this wine culminates in a long, opulent finish, beautifully pairing with lobster or grilled sea bass.
The 2007 Montrachet presents a luxurious blend of citrus zest and floral nuances, along with a hint of spice from oak aging. Its remarkable complexity and depth make it an ideal partner for sophisticated dishes like truffle risotto or rich foie gras.
The 2007 Musigny, a standout red, is vibrant
The 2007 Musigny Grand Cru from Jacques-Frédéric Mugnier is an exquisite expression of Pinot Noir, hailing from the famed Côte de Nuits in Burgundy. This vintage showcases elegant notes of ripe cherries, wild raspberries, and subtle earthiness, with a velvety texture that lingers on the palate. Perfectly paired with roasted duck or a wild mushroom risotto, it embodies the quintessential character of its terroir.
The 1993 Château Cheval Blanc, a Grand Cru Classé from Saint-Émilion, offers a seamless blend of Merlot and Cabernet Franc, possessing remarkable depth and complexity. Aromas of blackcurrants, violets, and a hint of cedar evolve beautifully on the palate, revealing layers of dark fruit and soft tannins. This wine flourishes alongside grilled lamb or rich beef dishes, showcasing its pedigree and finesse.</
The gang.
The 1996 Gevrey-Chambertin “Cru Les Cazetiers” from Jean-Claude Boisset offers an exquisite bouquet of dark cherries, raspberries, and earthy undertones, showcasing the elegant complexity of this renowned Burgundy region. Its medium-bodied structure, fine tannins, and mineral finish make it a perfect pairing with duck confit or a rich mushroom risotto.
Alongside the Gevrey-Chambertin, the lineup also features a selection of other notable wines, inviting the palate to explore various styles ranging from vibrant to nuanced, each with distinctive characteristics that enhance a sophisticated tasting experience.
This 2012 Meursault from Domaine Côte d’Or captivates with its rich, creamy texture and notes of ripe pear, toasted hazelnuts, and a hint of butter. Originating from the celebrated Burgundy region of France, this Chardonnay showcases the classic minerality characteristic of Meursault. Perfectly pairing with roasted chicken or lobster in a creamy sauce, it embodies elegance and depth, making it a standout choice for any sophisticated dinner.
Also present is an exquisite selection of wines that highlights a balance between vibrant whites and elegant reds, showcasing various terroirs and styles that cater to a myriad of palates. Each bottle presents a unique expression, from crisp, refreshing notes to more complex, layered profiles, ensuring an enriching tasting experience.
