E Mei Jiu Jia

Founded in 1950, E Mei Jiu Jia was opened near Xidan Shopping Mall and was praised as the "Best Sichuan Restaurant in Beijing".
Sichuan dishes of Emei Jiu Jia inherit the tradition of Wu Yusheng, the national treasure-level cooking master, 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, Cold Noodles with Chicken Shreds, Tea-smoked Duck and Emei Glutinous Rice Balls.