Since its operation in 1950, the restaurant is considered to be a time-honored restaurant serving Sichuan cuisine in Beijing. Its chief chef has created the "Emei Sichuan Cuisine" that has its own characteristics.

Speaking of the Emei Restaurant, the first thing that comes to your mind is Kung Pao Chicken. It is the chef's special. The taste is slightly sour and sweet at the same time. The chicken is guaranteed to be between "medium well" and "just cooked". It takes the chef's ability to perfectly control the heat. Devoting 67 years to one dish is really not easy.

Steamed chicken with chili sauce here is also quite authentic. The chicken is tender but not overcooked, and soaked in the moderately saliva-inducing red chili oil.

Mapo Tofu is another one of the famous dishes. The combination of Sichuan pepper and chili is so perfect that you cannot be more satisfied after you taste the numbing, spicy, hot, fragrant, crisp, tender, and fresh flavors and qualities of the food.

Generally, in the list of dishes that you cannot miss, the Kung Pao Chicken ranks No. 1 and the Cold Noodles with Chicken Shreds rank No. 2. Noodles are elastic and the amount of chicken shreds is also adequate. In addition to the sour, sweet and spicy flavors, you can also feel the strong flavor of mustard. It is quite easy for a single person to eat up the whole plate of noodles.

Address: No. 58, Lishi North Road, Xicheng District, Beijing 北京市西城区北礼士路58号