(Chengdu, May 2026) Mi Xun Teahouse, recognised with one MICHELIN Star and Chengdu’s only MICHELIN Green Star, introduces 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 flavour 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 xǐzǎo 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. Paired with 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 profile runs quietly through the 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. 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
+86 28 6297 4193 | teahouse_cd@upperhouse.com
ABOUT MI XUN TEAHOUSE
Nestled within the historic Zhanghuali courtyard, Mi Xun Teahouse celebrates its refined vegetarian cuisine and commitment to sustainability. It has held One MICHELIN star for five consecutive years and remains Chengdu’s only restaurant awarded a MICHELIN Green Star. Under Chef Steven Tang and his team, the seasonal “Farm-to-Table” menu offers a truly sustainable dining experience, sourced from farms near panda habitats and created in partnership with local communities. From its kitchen zero-waste practices to thoughtfully paired local teas and wines, every detail reflects a deep respect for nature, local community and Chengdu’s rich culinary heritage.
ABOUT UPPER HOUSE CHENGDU
Upper House Chengdu located in the heart of Chengdu within Taikoo Li Chengdu, a bustling open-plan complex combining retail and heritage. The 100-room House and its 42 serviced residences form an integral part of the city government’s conservation project to preserve the surrounding heritage buildings next to the thousand-year-old Daci Temple. Elegant bamboo trees frame the House’s entrance, which is set in a beautifully restored hundred-year-old Chinese courtyard built in the Qing Dynasty. Mi Xun houses the MICHELIN-starred Mi Xun Teahouse serving vegan Sichuan cuisine - the only restaurant in the city to be recognised with a Green Star - as well as an award-winning spa. Upper House Chengdu also offers a dynamic collection of outlets including The Temple Café – the all-day dining restaurant, Tivano – a MICHELIN guide selected Italian restaurant, and Jing Bar – a lively bar featuring live DJs.
ABOUT UPPER HOUSE
Upper House is a collection of refined, highly individual properties renowned for their distinctive designs and exceptional service. From Hong Kong to Shanghai and Chengdu, each House is a sophisticated, singular work of design, created by talented architects to reflect the unique character of its surroundings. Upcoming openings include Houses in Shenzhen, Xi’an, and Tokyo, as well as branded residences in Bangkok, extending its signature unscripted hospitality to those who seek a different, intimate, and personalised experience.
