Built on the former site of Daci Temple's mulberry garden, the teahouse pays homage to this historical link by incorporating mulberries into its homemade pastries and drinks.
Xu also creates a wide range of desserts, including the signature Mixun teacakes made from purple sweet potatoes, mung beans, mulberry leaves and cranberries. Another highlight is the assortment of "sun cakes", which have fillings made from figs, red beans, purple sweet potatoes and cranberries.
A unique Chinese-style afternoon tea experience is also available. Xu makes the handcrafted Chinese desserts with just the right touch of sweetness to pair them perfectly with the fragrant Chinese teas on offer.
And in June, Xu brought nine of his signature dishes to Jing Yaa Tang restaurant in Beijing, where he collaborated with chef Li Dong to create a pop-up vegetarian menu that surprised foodies in the capital. Xu also invited Li to bring his signature vegetarian Beijing dishes to Chengdu.
"I learned some new dishes when I was in Beijing, such as bean curd puffs, which gave some new ideas for dishes to discuss with the chefs in Los Angeles," he says. "This year's pop-up restaurant is just the start. I want to continue bringing Sichuan vegetarian cuisine to more people and places around the world."
