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Emei Jiujia (Wangjing Store)

川菜 · ⭐ 4.7

No. 66, Xiangbin Road, Laiguangying Area (420 meters on foot from Exit C Southeast of Laiguangying Metro Station)

Dishes

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  Emei Chicken Noodles

  E Mei chicken noodle salad features shredded cooked chicken breast, boiled thin noodles, and vegetables like cucumber and carrot. Tossed with a sauce made from soy sauce, vinegar, sesame oil, garlic, and chili oil.
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  Emei Tofu

  Emei tofu is a dish featuring soft tofu as the main ingredient, typically served with greens, minced meat, or shrimp. The tofu is cubed, blanched to remove odor, then stir-fried or stewed with accompaniments and seasoned to absorb the savory broth.
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  Spicy and Savory Yellow Croaker

  Spicy-flavored yellow croaker made with fresh fish, marinated, deep-fried until crispy, then drizzled with a special sauce combining sweet, salty, sour, spicy, numbing, and savory flavors. Careful heat control ensures tender meat and rich taste.
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  Spicy and Savory Shrimp

  Spicy shrimp dish made with fresh shrimp, fried or boiled, then stir-fried with peanuts, scallions, ginger, and garlic. Seasoned with a blend of soy sauce, vinegar, sugar, chili oil, Sichuan pepper powder, and sesame paste for rich, layered flavors.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Sea Cucumber Mapo Tofu

  Sea cucumber mapo tofu is a dish that blends seafood with traditional Sichuan cuisine. Tender tofu and premium sea cucumbers are stir-fried with doubanjiang (fermented broad bean paste), then enhanced with minced meat and garlic-ginger paste for flavor, before being thickened with a cornstarch slurry to finish. The freshness of the sea cucumber complements the spicy and numbing flavors of mapo tofu perfectly.
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  Premium Kung Pao Chicken

  Premium Kung Pao Chicken is made with chicken breast as the main ingredient, combined with peanuts, dried chili peppers, and Sichuan peppercorns, along with葱段 (scallion segments), ginger slices, and garlic slices for seasoning. The chicken is cut into cubes, marinated, then stir-fried together with the fried chili peppers and Sichuan peppercorns. A pre-mixed sauce—containing soy sauce, vinegar, sugar, cooking wine, and starch—is added and quickly tossed to coat evenly. Finally, deep-fried peanuts are sprinkled on top for a rich and satisfying texture.
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  Premium Maoxuewang

  Premium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
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  Sesame Sauce Sweet Pancake

  Sesame paste sugar cake is a traditional snack made primarily with sesame paste and sugar. The dough wraps around a sweet sesame sugar filling and is cooked by pan-frying. The crust is golden and crispy, while the filling is sweet and delicious, with a rich sesame aroma.
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  Garlic Stir-Fried Vegetables

  Garlic stir-fried seasonal vegetables feature fresh ingredients like garlic, greens, broccoli, and carrots. Vegetables are washed, cut, blanched or quickly stir-fried, then sautéed with minced garlic and mixed well. The dish retains the crisp texture of vegetables and rich garlic aroma.
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  Spicy Frog Legs

  Delicious frog legs stir-fried with green pepper, red pepper, onion, and seasonings like doubanjiang, garlic, ginger, and dried chili. Tender frog meat locked in moisture by quick high-heat cooking, delivering a fresh, fragrant, and chewy texture.

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