Media&Customer Review

Tianchu Miaoxiang Vegetarian Restaurant dedicated to making meat-free dishes to promote healthy diets and humanitarianism. By Beijing Eats (2009)
Tianchu Miaoxiang, which opened in 2003, is dedicated to making meat-free dishes to promote healthy diets and humanitarianism. The menu is well-organized and extensive. The menu mainly focuses on Chinese dishes, but also serves vegetarian pizza, steak and pasta made from beancurd, gluten, and mushrooms. Suzhong sanwei (ζ) C a three flavor combination of sausage, fish and duck C is a perfect example of Buddhist mock meat dish. Another one is heijiao niuliu (ڽţ), the most popular dish. This is a fillet of beef sauteed with green and red bell peppers with a wonderful black pepper sauce. We were curious about the South Pole algae salad (֭ϼ jiangzhi nanjizao) tossed in balsamic dressing, and found that the seaweed has a crunchy texture akin to jellyfish. There are numerous other dishes worth trying: pumpkin steamed with lilies and ginko (ٺϹfuguo baihe zheng nangua), taro with pumpkin casserole (Ϲ xiangyu nangua bao), seared mushrooms with hot chilies on hot iron plate (׽ӱ tieban mijiao xingbaogu), and dry-wok bamboo shoots (ɹ ganguo qingsun).English menu available.

Tianchu Miaoxiang Vegetarian Restaurant Serves Top Tofu
By Blake Stone-Banks fromCity Weekend (Mar 2010)
Long Wudaokous 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, ӱ) and the yuxiang three treasures (36, ). 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 cant 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 theres a free vegetarian cooking salon, taught in Chinese. They might just teach you the secret of their mock lamb chuanr (36/eight), which taste even better than the real thing. Blake Stone-Banks
Chaowai SOHO branch of Tianchu Miaoxiang follows the lead of the original - a favorite of QInghua Univ. area vegetarians since 2003 ByAgenda(Apr 2010)

Chaowai SOHO branch of Tianchu Miaoxiang follows the lead of the original - a favorite of QInghua Univ. area vegetarians since 2003 - with the same dedication to healthy,humane and delicious meat-free cuisine. The dining atmosphere is serene and refined, service is friendly and sharp, prices are reasonable and the cooks know what they are doing. Aside from the wide selection of meat free and mock meat interpretations of classic Chinese dishes, the menu also includes vegetarian pizza, "steak" and pasta made from beancurd, gluten, and mushrooms. The heijiao niuliu(ڽţ- a fillet of "beef" sauteed with green and red bell peppers with a wonderful black pepper sauce- is the restaurant's most popular dish, English menu available. Daily 10am-10pm. Ste260, 2/F, Tower D, Chaowai SOHO, Chaoyang District (59001088) (www.liaofan.com)

"My favorite veg restaurant in Beijing thus far" By customer from HappyCow.net

Having lived in Philadelphia, Pennsylvania, USA for seven years, I had a solid idea of what to expect for quality vegan Chinese Food. The food at Tianchu Miaoxiang is comparable to many of the non-veg restaurants I have attended here in scope and breadth of menu options, but tops them in presentation of meals. It also tops every other restaurant on the order of customer service. The staff speaks little English, but are very attentive and not at all loud. I have been here four times thus far and plan to return this afternoon. I can eat very well (tea, soup, appetizer, and entree) for under 60RMB and have some to take with me. The atmosphere is quiet and comfortable right in the middle of a SOHO building. I try to avoid the numbing peppercorns which made everything I tasted afterward taste like detergent. If this sensation does not sound appealing, I suggest that you also avoid the peppercorns. The offerings are huge and the potential combinations are endless. By SnuggleBear, Apr 2010

 

Original Link: http://www.happycow.net/reviews.php?id=20508