E'mei Restaurant

 
E'mei Restaurant

Introduction

E'mei Restaurant has been popular in Beijing for years and it is the first restaurant that served Sichuan cuisine in Beijing. Wu Yusheng, a national Sichuan cuisine master in China, has ever been there for 60 years. New Sichuan cuisines are created by combining traditional cooking methods of Sichuan with dining customs and flavors of Beijingers. Popular dishes include Huangmen Yuchi, Douban Daxia, home-made sea cucumber and braised eel with soy sauce and garlic. Home-made dishes are well-known for its spice and aroma. The most representative dish at E’Mei Restaurant is Kung Pao Chicken and it is quite popular among diners. E’Mei Restaurant was established in 1950 and is the first time-honored restaurant that specializes in Sichuan cuisine. Apart from Sichuan cuisine, it now also serves Cantonese cuisine and seafood. Designed with an elegant dining environment, E’Mei Restaurant is a three-story building, covering about 2,000 square meters. There is a take-out food window in front of the restaurant, which sells cooked food of E’Mei Restaurant. The first restaurant mainly serves some reasonable Sichuan cuisine and snacks, which are innovated on the basis of Sichuan cuisine and suit the flavor of people from North China; the second and third floor are mainly private rooms, offering delicate Sichuan and Cantonese cuisines. High and middle level banquet can also be held there. Sichuan dishes of E'mei Restaurant inherit the tradition of Wu Yusheng, the national treasure-level cooking master- which are focusing on color, smell, taste, and shape and featuring diversified, extensive, strong and mellow tastes.
Based on Sichuan local traditional technique, unique Emei Sichuan dishes have been created through adjustment and innovation in combination with the habits and taste demand of northerners. The dishes of Emei Restaurant are delicate and tasty. Its specialties include Kung Pao Chicken, sliced beef in chili sauce, Couple's Sliced Beef in Chili Sauce, Cold Noodles with Chicken Shreds, Tea-smoked Duck and Emei Glutinous Rice Balls.

 

Location

Story

E'mei Restaurant has been popular in Beijing for years and it is the first restaurant that served Sichuan cuisine in Beijing. Wu Yusheng, a national Sichuan cuisine master in China, has ever been there for 60 years. New Sichuan cuisines are created by combining traditional cooking methods of Sichuan with dining customs and flavors of Beijingers. Popular dishes include Huangmen Yuchi, Douban Daxia, home-made sea cucumber and braised eel with soy sauce and garlic. Home-made dishes are well-known for its spice and aroma. The most representative dish at E’Mei Restaurant is Kung Pao Chicken and it is quite popular among diners.

E’Mei Restaurant was established in 1950 and is the first time-honored restaurant that specializes in Sichuan cuisine. Apart from Sichuan cuisine, it now also serves Cantonese cuisine and seafood. Designed with an elegant dining environment, E’Mei Restaurant is a three-story building, covering about 2,000 square meters. There is a take-out food window in front of the restaurant, which sells cooked food of E’Mei Restaurant. The first restaurant mainly serves some reasonable Sichuan cuisine and snacks, which are innovated on the basis of Sichuan cuisine and suit the flavor of people from North China; the second and third floor are mainly private rooms, offering delicate Sichuan and Cantonese cuisines. High and middle level banquet can also be held there.

Sichuan dishes of E'mei Restaurant inherit the tradition of Wu Yusheng, the national treasure-level cooking master- which are focusing on color, smell, taste, and shape and featuring diversified, extensive, strong and mellow tastes.
Based on Sichuan local traditional technique, unique Emei Sichuan dishes have been created through adjustment and innovation in combination with the habits and taste demand of northerners. The dishes of Emei Restaurant are delicate and tasty. Its specialties include Kung Pao Chicken, sliced beef in chili sauce, Couple's Sliced Beef in Chili Sauce, Cold Noodles with Chicken Shreds, Tea-smoked Duck and Emei Glutinous Rice Balls.