This is the oldest and best known vegetarian restaurant in Chengdu.
The menu is very unique; each dish has both name and description translated into English. The description gives more detail on the ingredients and focuses on the meat substitutes. It's a pretty interesting document for those who are interested in Chinese vegetarian cooking. Most tables are occupied over lunch and the servers work hard to run orders and clear tables. At times diners need to be pretty assertive to get their attention.
We asked for the Sichuan Monkey Head mushrooms, which were very good. The large, round, fuzzy mushrooms had a great texture and the cilantro and garlic were a familiar complement to the numbing and spicy red oil. (I am too much of a laowai to understand why you would cook mushrooms in spice that overwhelms their flavour though.) This generous bowl turned the heads of other customers as it approached our table.
Shumai dumplings. Dumpling dough stuffed with sticky rice can be bland, but these were surprisingly good:
Cool bowl of tapioca to finish:
The interior is airy and light, and there is some outdoor seating as well. However, the dining room has a used tableware station where they have bus pans for dumping leftovers. It's a little off-putting if you happen to be sitting at one of the tables nearby.
Location: inside Wenshu Temple courtyard (need to pay the Y5 to get in).