Mi Xun Teahouse Launches “Shanshui” Dining Series Inspired By Mount Qingcheng & Dujiangyan

Mi Xun Teahouse, a MICHELIN-starred and MICHELIN Green Star restaurant in Chengdu, has unveiled its new Shanshui dining series, beginning this May with its opening chapter: Mount Qingcheng & Dujiangyan.

Known for its contemporary vegetarian Sichuan cuisine and strong sustainability focus, Mi Xun Teahouse continues to build on its philosophy of nature-led dining under the vision of Chef de Cuisine Steven Tang. The new series transforms seasonal, locally sourced ingredients into expressive dishes that reflect China’s landscapes, culture, and ecological heritage.

A culinary interpretation of landscape and philosophy

The Shanshui concept draws inspiration from China’s mountains, rivers, and agricultural regions, with each chapter dedicated to a specific location. The opening chapter centers on Mount Qingcheng and the Dujiangyan irrigation system—two landmarks deeply tied to Taoist philosophy and environmental harmony.

Together, they symbolize balance between nature and cultivation, a theme that directly informs the restaurant’s approach to vegetarian cuisine, where simplicity and respect for natural flavors are central.

8-course menu highlights regional ingredients and tradition

The debut experience features an 8-course dinner tasting menu, paired with wine and tea, showcasing the “Four Culinary Treasures of Mount Qingcheng”:

Spring water pickles
Ginkgo
Dongtian Tribute Tea (Qingcheng green tea)
Qingcheng kiwi wine

A traditional technique known as xǐzǎo pàocài (“bathing pickles”) is used, where seasonal vegetables are lightly fermented in mountain spring water for one to two days, preserving freshness and natural crunch.

Appetizers include ginkgo nuts paired with Hericium mushrooms and seasonal greens, reinterpreting familiar regional flavors in a lighter, modern style.

Tea and wine pairing rooted in heritage

Head Sommelier Cederic Yao curates a unique tea and wine pairing that highlights the cultural depth of the menu.

A key feature is the Dongtian Tribute Tea, historically reserved for emperors and Taoist monks since the Tang Dynasty. Known for its refined and delicate profile, it is served throughout the dining experience as a central narrative element.

The pairing is further enhanced by Qingcheng kiwi wine, produced in small batches from local fruit, along with a curated selection of Chinese wines chosen for their regional character and storytelling value.