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Emei Restaurant (Píngyǔ Television Tower Branch)

川菜 · ⭐ 4.7

No. 2, Xinggu West Road, Buildings 1–3

Dishes

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  Traditional Mao Xue Wang

  Traditional Mao Xue Wang is a Sichuan dish featuring duck blood, tripe, beef intestine, bean sprouts, and spam, boiled in spicy broth with Sichuan peppercorns and chili oil.
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  Millet Cold Cake

  Xiaomi Lingao is a traditional sweet made primarily from millet. After soaking, millet is ground into flour, mixed with water to form a paste, steamed, cooled, and cut into small pieces. It can be enjoyed with syrup or honey, offering a soft, chewy texture and a refreshing taste.
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  Stir-Fried Noodles with Seasoning

  Stir-fried noodle soup is made with noodles, vegetables, and meat. It features aromatics like scallions, ginger, and garlic first stir-fried in oil, then simmered with broth or water, followed by adding noodles and cooking until done.
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  Grilled Lamb Ribs

  Grilled lamb chops is a dish made primarily from lamb chops, prepared by roasting. After marinating, the lamb chops are placed on a grill and slowly roasted over moderate heat until the exterior turns golden and crispy while the meat remains tender and juicy.
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  Bamboo Shoots and Chinese Yam Stir-Fried with Shrimp

  A dish featuring fresh shrimp, fresh lilies, and Chinese yam. Shrimp is blanched and stir-fried with sliced yam and lilies, seasoned and quickly cooked. Crisp, smooth texture with rich nutrition.
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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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  Premium Roast Duck

  Premium roast duck is made from tender ducks, carefully marinated and cooked using a unique roasting technique, resulting in crispy skin and tender meat with a bright red color.
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  Meat Patty

  Meat pie is a traditional delicacy primarily made with pork. Typically, the pork is minced and mixed with seasonings until well blended, then spread onto a flatbread and cooked by baking or pan-frying. The flatbread turns golden and crispy, while the meat filling remains tender and juicy—these two elements combine perfectly, creating an unforgettable taste.
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  Mustard Duck Feet

  Mustard duck feet is a dish primarily made with duck feet and mustard. The duck feet are carefully processed to remove the bones while maintaining their intact shape, then paired with a specially prepared mustard sauce, creating a unique texture.
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  Eggplant from That Autumn

  Eggplant sliced and deep-fried until golden, then stir-fried with garlic, green onions, soy sauce, sugar, and a touch of vinegar.
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  Black Pepper Beef Cubes

  Black pepper beef cubes is a dish featuring beef as the main ingredient. The beef is cut into small pieces, marinated with seasonings, then stir-fried with black pepper, onions, and green peppers. Common marinades include soy sauce, cooking wine, and starch to make the beef tender and flavorful.

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