From 4th July to August 4th, 9 signature vegetarian dishes from Beijing's Jing Yaa Tang will be available at MI XUN Teahouse.
This summer, after the success of the pop up of MI XUN Teahouse in Jing Yaa Tang in Beijing, the Chef Li Dong of Jing Yaa Tang of The Opposite House comes to Chengdu with a series of the creative vegetarian dishes which are light, well balanced and healthy.
MI XUN Teahouse in Chengdu's Temple House is known for its Sichuan-inspired vegetarian cooking. While from 4th July to August 4th, 9 signature vegetarian dishes from Beijing's Jing Yaa Tang will be available at MI XUN Teahouse, and the vegetarian pop-up menu will be available for lunch and dinner.
Cherry Tomatoes Marinated in Plum Sauce
A plate of Cherry Tomatoes Marinated in Plum Sauce is the perfect cold appetizer for a hot summer day. The peeled red fruits sit in a refreshing marinade with the flavors of preserved plum and citrus rinds.
Beijing Noodles with Shiitake Mushroom Eggplant
This dish is very popular dish in the north China. It's made of handmade noodles, vegetable pieces and soy sauce. At Jing Yaa Tang, the delicious secret lies in the sauce which is salty fermented soybean paste stir-fried with shiitake mushroom and eggplant. According to season, the various vegetable pieces are also served in the noodles.
Rice Rolls and Sweet Beans
Rice Rolls and Sweet Beans is one of the long-established snacks in Beijing. It is mainly made of soybean flour. At the end of preparation, the bean-flour cake roll in the soybean flour which looks like a donkey rolling over in dust. It is featured sweet and glutinous, and has thick smell of soybean flour.