Mi Xun Teahouse Unveils a New Shanshui Dining Series

A Journey Through Mountain and Water

Chengdu, China — Mi Xun Teahouse, recognized with one MICHELIN Star and Chengdu’s only MICHELIN Green Star, introduces the Shanshui dining series this May with its opening chapter: Mount Qingcheng & Dujiangyan. The contemporary vegetarian dining series, inspired by the nation’s seasons and landscape, transforms familiar ingredients into unexpected dishes of flavor and meaning.

Rooted in Mi Xun Teahouse’s long-standing commitment to sustainable vegetarian Sichuan cuisine, the Shanshui menu extends the same philosophy that has guided its celebrated Farm-to-Table MICHELIN Tasting Menu. For over a decade, the restaurant under the vision of Chef de Cuisine Steven Tang and his team, has focused on sourcing seasonal ingredients from farms surrounding wild panda habitats, while embracing a zero-waste approach. More than a menu, Shanshui is a contemporary expression of China’s ancient reverence for nature — a cultural thread woven through art and literature, now brought to life in dining at Upper House Chengdu.

Looking across China’s landscapes, from mountains and waterways to fertile plains, each chapter focuses on a specific region. Alongside local produce and traditional techniques are refined, bringing forward flavours deeply connected to the land, rarely experienced elsewhere.

Opening Chapter: Mount Qingcheng & Dujiangyan

The first chapter begins close to home. Set on the Chengdu Plain, Mi Xun Teahouse looks to Mount Qingcheng and the Dujiangyan irrigation system which have long shaped the region’s ecology, agriculture and way of life, and continue to inform the ingredients used in the kitchen.

Mount Qingcheng, revered as one of the birthplaces of Taoism, shelters the region, while Dujiangyan guides the Min River in balance with the land. Together, they embody Taoist principles of harmony with nature, sustaining the soil, the climate, and the rhythm of agriculture across the plain. This philosophy resonates with Mi Xun Teahouse’s vegetarian cuisine, where simplicity and respect for natural flavours are central.

The 8-course set dinner menu, paired with wine and tea, showcases the Four Culinary Treasures of Mount Qingcheng: spring water pickles, ginkgo, Dongtian Tribute Tea (Qingcheng green tea) and kiwi wine.

Chef Steven upholds cooking traditions that have been part of the region’s kitchens for generations. Seasonal vegetables are pickled in Mount Qingcheng’s spring water for just a day or two, a technique locals call x?z?o pàocài, or “bathing pickles.” This quick fermentation keeps the vegetables crisp and fresh, with a light tang that awakens the appetite. Appetisers feature ginkgo nuts served with Hericium mushrooms and seasonal greens, familiar flavours presented with a lighter touch.

This menu introduces a unique pairing of tea and wine, with Head Sommelier Cederic Yao revealing the stories behind each selection. A highlight of the pairing is the historic Dongtian Tribute Tea, the region’s most venerated offering to royalty since the Tang Dynasty. Once reserved exclusively for emperors and Taoist monks of Mount Qingcheng. Its fresh, sophisticated profile flows elegantly throughout the entire menu.

Qingcheng kiwi wine, made in small batches from local Qingcheng kiwi fruit, adds a soft and aromatic lift. For added depth, Cederic enriches the Shanshui menu with a dedicated pairing of Chinese wines, selecting bottles with distinctive characters from different regions across the country. Together, they carry the story forward as a true expression of the land, echoing the spirit of mountain and water.

Reservations

Mi Xun Teahouse is open daily. The Shanshui Series menu is available during dinner only, with one day’s advance reservation preferred
Lunch: 12pm – 2pm | Dinner: 5:30pm – 10pm
Afternoon Tea: 2pm – 5:30pm

Contact: +86 28 6297 4193 | teahouse_cd@upperhouse.com

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