Easily my favorite meal from this trip to Chengdu. Mi Xun serves classic temple cuisine made lighter and more vibrant. Tiny plates, bring a friend, share a dozen. And don’t forget to stay for tea. Highlights from the menu include…
Menu highlights include iced sweet tomatoes…
…and pickled radishes.
Pickled carrots and potatoes.
Spinach and tofu sheet salad.
Marinated mushrooms, nuts, and wheat gluten…heaven!
Cold tofu and chopped tea eggs.
Marinated black wood ear fungus.
Sichuan cold noodles…
…and kidney beans with Chinese kale.
Cordycep flowers and vegetable salad.
Iced grass, white fungus, and chestnut salad.
Multi-grain rice steamed in lotus leaves.
Mushroom soup with baby rose petals.
Sweet to share…
…sun cakes in fig, cranberry, and red bean.
Chinese shortcrust cakes with pineapple.
Coconut panna cotta steamed with papaya. Topped with lime zest.
Fresh almond pudding with mango puree.
Sichuan iced jelly (my favorite Sichuan dessert!)
Chilled mango sago cream with pomelo.
And more green teas from the Sichuan province. More on Mi Xun’s tea service in the next post ^-^