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Emei Jiujia (Pingyu Binhe Dian)

Sichuan cuisine · ⭐ 4.7

West Side of Building Jia-29, Binhe Residential Community, Pinggu Road; Opposite Xisi Qu Morning Market, Pinggu District

Dishes

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  Sichuan-style tofu with spicy skin

  Sanpi Emu tofu is a dish made with tofu and ginseng skin (or slices). Tofu is blanched, then simmered with ginseng skin in broth or water until flavorful. The tofu becomes soft and tender, infused with the ginseng aroma for a rich taste.
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  Signature Braised Pork Belly

  Signature braised pork belly is a traditional delicacy made primarily with pork belly. The pork belly is cut into cubes, first pan-fried until slightly golden, then simmered slowly with caramelized sugar, cooking wine, soy sauce, and other seasonings until the meat becomes tender and the sauce thickens.
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  Seafood Vermicelli Stew

  Sea Emperor Vermicelli Stew features fresh shrimp, squid, clams, and other seafood with rehydrated vermicelli, seasoned with ginger and scallions, simmered in broth or water. The ingredients slowly cook until flavorful, with the vermicelli absorbing the seafood essence, resulting in a soft, chewy texture and rich seafood taste.
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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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  Sweet and Sour Meatballs with Fried Dough Sticks

  Sweet and sour meatballs with crispy fried dough sticks, made from pork filling, deep-fried and stir-fried with a sweet and sour sauce, served with crunchy fried dough sticks.
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  Scallion-braised乾隆 Fish Head with Fried Dough Sticks

  Made with Thousand Island lake fish head as the main ingredient, stir-fried with scallions and ginger, then stewed in water to infuse flavor. Finished with a special sauce for rich taste. Served with crispy fried dough sticks for a contrast of freshness and crunch.
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  Steamed Red Shrimp with Garlic and Vermicelli

  Steamed red shrimp with garlic and vermicelli, using fresh red shrimp and vermicelli. Soak vermicelli, place in a dish, add cleaned shrimp, top with sautéed garlic, then steam until cooked.

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