Ice plant with sesame sauce is one of chef Xu's signature dishes. [Photo provided to China Daily]

Xu joined the culinary world in 2002 and has worked with many international chefs in several countries around the world, including Singapore, France, Italy, India, Malaysia and Thailand.

After cooking in the kitchens of the Shangri-La, Sheraton, MGM hotels and several other international groups, he deepened his knowledge of the culinary arts and gained experience in kitchen management. Xu joined Mixun Teahouse in 2014 amid preparations for its launch.

He created the menu for the restaurant's opening in 2015 with a focus on healthy vegetarian food, tea and pastries.

"People's impressions of food from Sichuan is that it's always spicy, but that's not what the cuisine is all about. We wanted to create a place for local foodies and tourists from around the world to come together and enjoy healthy, tasty vegetarian food in Chengdu," Xu explains.

Mixun Teahouse at The Temple House is nestled in a restored historical building in downtown Chengdu. Designed by renowned UK architecture firm Make Architects, the decor is inspired by the practice of traditional Chinese medicine, and its interior walls have been elegantly styled to resemble traditional medicine cabinets. For an authentic finish, the compact rows of drawers are also meticulously engraved with the names of different herbs and medicines.

The restaurant also takes inspiration from the healthy dishes once served at the neighboring Daci Temple.