Emei Sichuan Cuisine Restaurant

A classic Sichuan dish. Diced chicken is stir-fried with dried chilies and peanuts. The flavor is spicy and vigorous, the chicken is tender, and the peanuts are crispy, making it very good with rice.

Diced chicken stir-fried with cashew nuts. The flavor is usually refreshing and savory. The sweetness of the cashews contrasts with the tenderness of the chicken.

A famous Hunan cuisine dish. Chicken is fried and then coated in a sweet, sour, and slightly spicy sauce before stir-frying. Crispy outside, tender inside, with a rich sauce.

Chicken fillet strips are stir-fried with onions and a generous amount of black pepper sauce. The black pepper flavor is strong, and the taste is heavy.

A chicken dish with Southeast Asian flavors, typically seasoned with spices, curry, or satay sauce, offering a unique taste.

A home-style stir-fry. Dried tofu is cut into shreds and stir-fried with shredded pork. It is savory and flavorful, with a chewy texture for the dried tofu.

A Beijing-style dish. Shredded pork is stir-fried with sweet bean paste. The sauce is rich in color and has a salty-sweet flavor.

Twice-cooked pork dish with thinly sliced pork belly and napa cabbage stir-fried together. Rich in fat and seasoned with doubanjiang, it is spicy and appetizing.

Pork slices and napa cabbage are stir-fried with sweet bean paste or doubanjiang over high heat. The rich sauce coats the ingredients.

A classic sweet and sour dish. Pork fillet is battered and deep-fried until crispy, then coated in a bright red sweet and sour sauce. Crispy outside, tender inside, sweet and sour.

Thinly sliced pork belly is stir-fried directly without boiling, rendering the fat, then seasoned with fermented black beans and other spices. The texture is dry and fragrant, salty, savory, and slightly spicy.

Tender shredded beef quickly stir-fried with crisp gai lan (Chinese broccoli), seasoned with shacha sauce or soy sauce. A classic Taiwanese stir-fry.

Tender beef slices are stir-fried with fragrant yellow chives. The beef is tender, the yellow chives are sweet, and the texture is smooth.

Shredded dried tofu and beef are combined. The dried tofu absorbs the meat juices and seasoning, making it savory and good with rice.

Beef shreds are stir-fried with large pieces of scallions over high heat. The scallion aroma is rich, and the beef is tender and juicy.

Sichuan style, beef slices are stir-fried with dried chilies, Sichuan peppercorns, and peanuts. Spicy and slightly numbing.

Beef slices are seasoned with an oyster sauce-based sauce. The flavor is savory and has a sweet aftertaste, with a thick sauce that coats the meat.

Tenderized beef brisket is served in a heated pot, similar to the preparation of "Five-Geng" intestines and tofu, with a slightly spicy sauce to keep it hot.

Shredded beef stir-fried with onions and black pepper sauce. Spicy and appetizing, suitable for those who prefer strong flavors.

Shredded dried tofu and beef stir-fried with shredded red peppers, adding color and a mild spicy flavor.

Steamed cod topped with crispy fried soybeans (soy products). The fish is delicate, and the soybeans are salty and crispy, offering a rich texture.

Fresh cod is steamed, usually with scallion and ginger shreds and soy sauce, preserving the fish's original sweetness and tender texture.

A famous traditional dish. Carp is braised with spicy fermented bean paste. The sauce is bright red and rich, and the fish absorbs the savory sauce. Tofu can be added for extra flavor.

A Hunan specialty dish. Whole perch is steamed with a generous topping of chopped chili peppers. The fish is tender, and the flavor is spicy, salty, and fragrant.

A large fish head is steamed with chopped chili peppers. The fish head is rich in collagen and has a strong flavor with the spicy chopped chili.

Whole perch steamed, with tender and elastic flesh. The taste is fresh, delicious, and refreshing.

Perch is steamed with preserved tree seeds (shuzi). The sweet and salty flavor of the tree seeds enhances the fish's natural sweetness, offering a unique Taiwanese steamed fish.

Peeled shrimp are stir-fried with dried chilies and peanuts. The shrimp are crisp and tender, with the characteristic "kung pao" spicy and numbing flavor.

Shrimp is braised in tomato sauce and doubanjiang until the sauce thickens and coats the shrimp. The flavor is sweet and sour with a hint of spice, and the color is bright red.

A refreshing stir-fried shrimp dish with crispy cashew nuts, offering a delightful contrast in texture and aroma.

Shrimp are quickly stir-fried with simple seasoning, allowing you to best appreciate their original sweetness and crisp texture.

A popular Taiwanese dish. Fried shrimp balls are served with pineapple slices and drizzled with mayonnaise. Sweet, sour, and appetizing, suitable for all ages.

A classic Lu cuisine dish. The sea cucumber is soft and chewy, with a rich scallion aroma and a thick, mellow sauce.

Squid seasoned with "three cups" of sesame oil, soy sauce, and rice wine, with basil added for aroma. Intensely fragrant.

Prawns are butterflied and steamed, topped with a generous amount of minced garlic. The prawn meat is firm, and the garlic flavor is rich and fresh.

Fresh oysters are cooked with fermented black beans. The flavor is savory and very good with rice. The oysters are plump and tender.

Similar to the "Cod with Crispy Soybeans" dish, crispy fried soybeans are sprinkled over steamed fresh oysters, adding a crunchy texture.

A Sichuan dish of vermicelli stir-fried with minced meat. The small meat particles cling to the vermicelli, resembling ants climbing a tree. The flavor is moderately salty and spicy, and the vermicelli absorbs the sauce.

A classic home-style dish. The sweet and sour taste of tomatoes combines with the tender texture of scrambled eggs, creating a visually appealing red and yellow dish that stimulates the appetite and pairs well with rice.

Tender scrambled eggs with fresh, crisp shrimp mixed in. Rich in texture and refreshingly savory.

A thick baked egg is drizzled with a "fish-flavored" sauce that is sour, spicy, sweet, and salty. The baked egg is fluffy and absorbs the sauce, with a rich flavor.

A specialty stir-fry dish, typically containing dried tofu, shredded meat, squid, and chili peppers. Similar to Hakka stir-fry but with potentially different flavors; salty and appetizing.

Braised large intestines are cooked or stir-fried with bitter melon. The intestines are soft and chewy, and the bitter melon has a refreshing aftertaste, offering a unique flavor.

A spicy hot pot dish combining large intestines and stinky tofu. The stinky tofu absorbs the soup, creating a complex aroma of stinky and savory flavors, with a heavy spicy taste.

A classic Sichuan dish. Shredded meat is stir-fried with ingredients like wood ear mushrooms and bamboo shoots, seasoned with "fish-flavored" sauce made from pickled chilies, vinegar, and sugar, offering a balance of sweet, sour, salty, and spicy.

A Northern home-style dish. Sliced meat is stir-fried with eggs, wood ear mushrooms, and cucumber or bamboo shoots. Rich in texture and with a strong egg flavor.

Fresh clams are cooked with ginger shreds. The soup is clear and delicious, with a hint of ginger, warming the stomach and cutting through richness.

A rich soup with abundant ingredients, including tofu, wood ear mushrooms, and shredded bamboo shoots. The flavor is hot and sour, with a thick gravy.

A light soup, primarily containing enoki mushrooms, shredded meat, and shredded vegetables. Refreshing taste.

A traditional Taiwanese soup. The salty and sour taste of pickled mustard greens perfectly combines with the chewy texture of pork tripe, resulting in a mellow broth.

A soup loved by adults and children alike. Sweet corn kernels are combined with shrimp and other seafood in a rich and sweet broth.

The sweetness of oysters and the slight sourness of pickled mustard greens blend together for a refreshing and palate-cleansing soup.

Various ingredients such as meat, seafood, and vegetables are stewed in a clay pot. The broth is delicious, and the ingredients are abundant.

Beef brisket is stewed for a long time in a clay pot until tender and flavorful. The broth is rich and suitable for mixing with rice.

A classic Sichuan dish. A large fish head is slowly stewed in a spicy broth in a clay pot. The flavor is rich, and the fish is tender.

A Northern-style hot pot with a pickled mustard green broth and thinly sliced pork belly. The broth is sour and appetizing, and the pork belly is rich but not greasy.

Steamed rice for dine-in, charged per person, unlimited refills.

Steamed white rice, priced per bowl, for takeout.

A fried pastry made from flour, with a stringy interior. Usually deep-fried until golden brown and crispy, it is crispy on the outside and soft on the inside, with a faint aroma of flour.

A set meal for 6 to 8 people, including several classic seafood, meat, and soup dishes. Economical and practical.

A lavish banquet for 8 to 10 people, with upgraded dishes including richer seafood and specialty "kung fu" dishes.

Premium 10-person banquet menu, including a platter, high-end seafood, and specialty hot pot, suitable for gatherings and entertaining guests.