Tianchu Miaoxiang
清华正门外, 清华科技园, 创业大厦一层西侧
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- Accepts International Credit Cards
- Has WiFi
- Family Friendly
Hidden behind the Google office building, this small vegetarian restaurant offers fresh, inventive takes on classic Chinese dishes in a tranquil setting. Even the staunchest of carnivores will love the sprouts sautéed in jasmine tea and the “fish” smothered in chili oil.
Tianchu Miaoxiang Vegetarian (means Heaven's Kitchen) has been operating since 2003 SARS, and has high reputation in Beijing vegetarian restaurants for its healthy quality food at very fair price and hospitality atmosphere. (If you read Chinese, you may refer to http://www.dianping.com/shop/509331 for over 550 reviews on TianChu's Tsinghua branch).
Tianchu opened a new branch at Chaowai SOHO in Sept 2009. Since the key mission of the restaurant is to promote healthy vegetarian food to more population, despite the high real-estate price in CBD, their food price in the Chaowai SOHO branch are still defenitely affordable to most people, including students. ( 40-60 CNY per person)
TianChu Style Services:
- Open Kitchen - customer is encouraged to visit our kitchen & inventory;
- FREE vegetarian cooking training salon every 2 weeks;
- Private veggie cooking training (On demand) ;
- FREE: prepare customized table greeting card ;
- FREE borrow or complimentary books on vegetarian, animal protection, Chinese culture, children education
Super Sichuan
For lovers of the ubiquitous Sichuan specialty of fish smothered in chili oil, we found a vegetarian version that packs all of the flavor but none of the fuss of the original dish. Their rendition, called tianxiayouyu (¥48/small, ¥68/large), features melt-in-your-mouth slices of tofu served in a pot of chili peppers, Sichuan peppercorns and glistening chili oil that will send even the most die-hard spice fans running for water. Staunch carnivores won’t even be able to tell the difference between Tian Chu Miao Xiang’s dish and the original, and may even prefer the vegetarian version’s lack of tiny bones and fish scales. Just when we thought the dish couldn’t get any better, we discovered a wealth of succulent cabbage and bean sprouts at the bottom of the pot. All soaked up the fiery flavor of the chili oil, the spicy savory veggies go perfect with a bowl of brown rice. With a veggie alternate showing up the seemingly untouchable Sichuan dish, this place is sure to impress even the most skeptical of diners. Who knew a substitute could do so well?
McAllister Jimbo
