spinach noodles, Plant Food + Wine, MI XUN

Plant Food + Wine to Offer Exclusive Menu in Collaboration with MI XUN Teahouse

Plant Food + Wine will be offering an exclusive menu in collaboration with Chengdu, China’s MI XUN Teahouse. The menu is specially created by MI XUN Teahouse’s Executive Sous Chef Tony Xu, along with Chef Matthew Kenney of vegan eatery Plant Food + Wine. It will be available from August 12-18.


MI XUN Teahouse is considered as one of Chengdu’s most beloved restaurants. As Chengdu is China’s fourth largest city and recognized by UNESCO as the epicenter of Sichuan gastronomy—known for its bold favors and use of Sichuan pepper—MI XUN is noted for its modern take on traditional Sichuan cuisine, with a focus on using fresh and locally-sourced ingredients to craft light and refreshing vegan dishes. 


A highlight of the pop-up’s menu is the “Ice Plant,” which is native only to Sichuan. Its incredibly crisp texture is paired with a flavorful sesame dressing. Other standout dishes on the menu will include Dry Lotus Marinated with Wasabi and Sesame Dressing; Handmade Spinach Noodles with Dandan Sauce; Steamed Black Wild Rice and Mountain Jue Ma, Braised Mapo Tofu in Wild Mushroom Sauce; and Ice Jelly with Rose, Nuts, and Fruits; along with many more. Plant Food + Wine will also be offering MI XUN’s selection of traditional and original Chinese tea blends.

Plant Food + Wine is located at 1009 Abbot Kinney Blvd, Venice, CA 90291, and is open Sunday from 11am-10pm, Monday-Thursday from 12-10pm, Friday from 12-11pm, and Saturday from 11am-11pm. Reservations can be made here.


Photo credit: MI XUN Teahouse

Symphony is a Southern California native who is passionate about health and wellness. She enjoys writing, living in California, and sharing her vegan lifestyle. Symphony graduated from Pepperdine University with a Bachelor of Arts in Journalism.

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