Mi Xun Teahouse
Chengdu, China Mainland
⭐1 Star
The Experience
From Michelin Guide
Nestled in a quiet hotel next to Daci Temple, this restaurant is an oasis of calm. The courtyard house exudes historical charm, with the open kitchen lending an airy feel. Hand-picked local produce is used to create light, refined and inspired vegetarian dishes, such as vegan mapo tofu with chanterelles. There is also a set menu that supports small local farms near panda habitats, featuring ingredients like Mianyang porcini and Ya'an radish.
Unique Things
From Visitor Experiences
3 Unique / Unconventional Things about Mi Xun Teahouse, Chengdu
1. Michelin Green Star Recognition for Eco-Responsibility
Mi Xun Teahouse is the first restaurant in Chengdu to receive the Michelin Green Star, which recognizes its pioneering efforts to put eco-responsibility at the heart of its culinary approach and operations. This includes a strong focus on sustainability, supporting local tea gardens, wineries, and agriculture, especially tenant farmers near the giant panda habitat.
2. Vegetarian Sichuan Cuisine Inspired by Ancient Monastery Dishes
The restaurant’s menu is inspired by the nourishing vegetarian dishes once served at the thousand-year-old nearby Daci Monastery. It offers refined vegetarian Sichuan specialties such as Braised Ma Po Tofu in Wild Mushroom Sauce and Handmade Spinach Noodles with Dan Dan Sauce, all made with locally sourced ingredients and herbs grown in the restaurant’s own garden.
3. Collaborative Anniversary Banquet Featuring Michelin-Rated Chefs
For its seventh anniversary, Mi Xun Teahouse hosted a unique banquet where Chef Tony collaborated with seven distinguished chefs from other Michelin-rated Chengdu restaurants. Each course was prepared by a different chef and inspired by different elements of Sichuanese culture such as bamboo, tea, ginkgo, and hibiscus flower, creating a multi-sensory cultural and culinary experience.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at Mi Xun Teahouse, a Michelin-starred vegetarian restaurant in Chengdu, reflect its commitment to local, sustainable, and seasonal produce, especially supporting farms near panda habitats. Key ingredients include:
Mianyang porcini mushrooms: These wild mushrooms are featured prominently, such as in the signature vegan Mapo tofu with chanterelles and braised Mapo tofu in wild mushroom sauce, highlighting the restaurant's focus on mushroom-based dishes instead of meat.
Ya'an radish: A local radish variety used to bring fresh, crisp, and earthy flavors to dishes, supporting local agriculture near panda habitats.
Soft tofu: Used in place of firm tofu in their signature braised Mapo tofu, providing a delicate texture that complements the wild mushroom sauce.
Locally sourced herbs and vegetables: Including those grown in the restaurant’s own garden, used in dishes like handmade spinach noodles with Dan Dan sauce, emphasizing freshness and the farm-to-table philosophy.
Curated Chinese teas: While not a food ingredient, the fine teas served alongside the vegetarian dishes are integral to the dining experience, reflecting Chengdu’s storied tea culture and the restaurant’s eco-conscious sourcing from local tea gardens.
These ingredients are significant as they embody Mi Xun Teahouse’s philosophy of sustainability, local sourcing, and elevating traditional Sichuan vegetarian cuisine with refined, seasonal flavors. Signature dishes such as the vegan Mapo tofu with chanterelles and handmade spinach noodles with Dan Dan sauce showcase these ingredients in innovative, healthful preparations.