Mi Xun Teahouse
Sichuan
Mi Xun Teahouse occupies a historic courtyard setting at Upper House Chengdu beside Daci Temple. Its vegetarian Sichuan cooking draws inspiration from dishes associated with the monastery, while traditional Chinese teas form an equally important part of the experience. An open kitchen brings a lighter, more contemporary feel to the heritage surroundings. Chef Steven Tang works with local farms, including communities near panda habitats, and the kitchen follows a zero-waste approach. Signature dishes include vegan mapo tofu with termite mushrooms and handmade dan dan spinach noodles, reinterpreting familiar Sichuan flavours through plant-based ingredients. Lunch, afternoon tea and dinner give visitors several ways to experience the restaurant, from a tea-led pause to a fuller meal.