Tianchu Miaoxiang
朝阳门外大街乙6, 朝外SOHO, D座2层0260
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A second branch of this vegetarian restaurant has all the hallmarks of the original: delicious food, quality ingredients and a staff committed to environmentalism and the vegetarian lifestyle. Standouts include the iron-plate king oyster mushrooms and the yuxiang three treasures.
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).
This one is the new branch opened in Sept 2009. The key objective of the restaurant is to promote healthy veg 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
English version will soon be available online: http://www.liaofan.com
Top Tofu
Long Wudaokou’s top vegetarian destination, Tianchu Miaoxiang has finally opened a sister branch in Chaoyang. The new eatery has all the hallmarks of the original: delicious vegetarian fare, quality ingredients and a staff committed to environmentalism and the vegetarian lifestyle.
On our visit, the two standouts were the iron-plate king oyster mushrooms (¥32, 鱼香三宝) and the yuxiang three treasures (¥36, 鱼香三宝). Served on a sizzling skillet, the mushrooms were flavored with chilis and lots of Xinjiang cumin. The three treasures includes juicy soy meat, crisp water chestnuts and carrots served in a light brown sauce and spiced with black pepper. Both dishes were delicious atop a bowl of brown rice (¥2). The kitchen also prepares a range of salads (from ¥20), all made with organic ingredients. The fresh juices are first rate and include many offerings that can’t be found elsewhere in the capital, including almond (¥18) and wheat grass (¥8) juice.
Another factor that sets Tianchu Miaoxiang apart from the competition is its commitment to promoting vegetarian cooking and lifestyles. Customers are invited back into the kitchen to watch or ask questions of the chefs, and every two weeks there’s a free vegetarian cooking salon, taught in Chinese. They might just teach you the secret of their mock lamb chuan’r (¥36/eight), which taste even better than the real thing.
Blake Stone-Banks
