Chuntai Restaurant

The restaurant is rooted in the Taoist concept of eating in accordance with the seasons, practicing "from the mountains to the table". It carefully selects seasonal fresh vegetables from its own farm in the valley, river delicacies from Qingcheng Mountain and local products. The restaurant features a seasonal multi-course tasting set menu in the evening. Special dishes such as charcoal-grilled cold-water fish and handmade chicken giblets with shredded noodles are widely praised.

The dishes were exquisitely prepared and focused on health, leaving a warm and comforting feeling in the stomach afterward. The combination of Sichuan pepper leaf tea and ginger tea was especially thoughtful and considerate.

This Michelin-starred restaurant's creative Sichuan cuisine is particularly down-to-earth, with its use of local ingredients such as corn pancakes with corn soup leaving a deep impression.