Emei Juhua (Former Men Xianyu Koutan)
川菜 · ⭐ 4.2
No. 74, Xianyu Kou
Dishes
Loofah Tips with Tofu Skin SaladMain ingredients are loofah tips and fermented black beans. Blanch the loofah tips, drain, soak and cut the fermented black beans, then mix and season.
Emperor Qianlong's Cabbage乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
Spicy Beef and Ox Tripe Slices夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
E Mei Spicy TofuE Mei Ma Po Tofu is a dish made with soft tofu and minced beef or pork, seasoned with doubanjiang, Sichuan peppercorns, chili powder, garlic, and ginger. The tofu is blanched first, then simmered with the meat and seasonings, thickened with cornstarch, and garnished with green onions.
Crispy Black Pork MeatballsCrispy black pork meatballs made by mincing black pork, seasoning, shaping into balls, coating lightly with starch or flour, then frying until golden and crispy outside while tender inside.
Crispy Roast DuckPeking duck is made from Beijing ducks, processed through slaughtering, gutting, inflation, hooking, skin blowing, sugar water coating, drying, then roasted in a special挂炉 with fruit wood fire. The skin is crispy, meat tender, and color bright red.
Sichuan Boiled Pork SlicesSichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
Chongqing Mao Xue WangCiqikou Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and tofu skin. Ingredients are blanched or cooked, then stir-fried with chili, Sichuan pepper, and doubanjiang, simmered in broth, and finished with hot oil for aroma.
Fava Bean Soup with Pea ShootsA dish made by cooking fresh pea shoots in soybean or mung bean soup, featuring a delicate flavor and tender texture.
Crispy Eggplant PastryCrispy eggplant is a dish featuring eggplant as the main ingredient. Sliced eggplant is coated in a batter made from flour, starch, and eggs, then deep-fried until golden and crispy. It's tossed with or drizzled over a seasoned sauce, emphasizing a perfect balance of crunchy exterior and tender interior.
Spicy Beauty Pig TrottersSpicy beauty pig trotters are made with pig trotters as the main ingredient, blanched and then stewed with chili, Sichuan peppercorns, ginger slices, and green onions to make them tender and flavorful. Soy sauce, cooking wine, and rock sugar are added during cooking for a glossy red color and rich taste.
Chicken Noodle SaladChicken丝凉面 is a cold noodle dish made primarily with noodles and chicken breast, supplemented by various vegetables and seasonings. The chicken breast is shredded into strands, mixed with boiled noodles that have been rinsed under cold water, then combined with a sauce and garnished with cucumber ribbons and carrot ribbons. Mix thoroughly to serve.