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A taste of Chengdu

Mi Xun Teahouse

谧寻茶室

A courtyard-house tea room inside the Swire hotel complex on Bitieshi Street, right beside Daci Temple and the Taikoo Li shopping district. The kitchen is open to the room and the cooking is vegetarian and largely plant-based: classic Sichuanese flavours rebuilt without meat, served alongside a serious tea list. It runs a farm-to-table programme with local tea gardens, wineries and tenant farmers near panda habitat, which is what earned it the Green Star.

¥200-400 per person≈ US$30Michelin 1 star 2027 (and Green Star)Jinjiang, 81 Bitieshi Street (笔帖式街), beside Daci Temple; Chunxi Road metro station (春熙路, Lines 2 and 3) is a short walk
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Why come here

A place worth making time for

MICHELIN one star, MICHELIN Guide Chengdu 2027, and Chengdu's only MICHELIN Green Star for sustainable gastronomy

The house favourites

What to order

Point at the Chinese. Staff will understand it even where the menu has no English at all.

  • Vegan mapo tofu with termite mushroom (素麻婆豆腐)
  • Handmade dan dan spinach noodles (菠菜担担面)
  • Tea-pairing flight of Sichuan teas (川茶品鉴)

What it actually tastes like

Mild to medium by Chengdu standards, but the vegan mapo tofu still carries real 花椒 huājiāo numbness - it is the point of the dish. The dan dan noodles use sesame and ground nuts. Mushroom-forward umami rather than animal fat.

Allergens in this kitchen

soysesamepeanutgluten/wheattree nuts

This is the kitchen, not one dish. Woks, fryers, blanching water and utensils are shared in almost every Chinese restaurant, so for a serious allergy treat the whole premises as the unit rather than ordering around it.

Get to know the menu

Local specialities to try here

Mapo tofu 麻婆豆腐Numbing-hot and oily, deeply savoury from fermented bean paste, heavy on Sichuan pepperDandan noodles 担担面Nutty, salty, numbing and chilli-hot, with a sour note from the pickled greens