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Emei Jiujia (Kede Jingpin Dian)

Sichuan cuisine · ⭐ 4.2

Unit 2F-30, 2nd Floor, CapitaMall Jingpin, Fuxing Road

Dishes

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  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.
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  E Mei Palace Chicken

  E Mei Palace Chicken features chicken breast, peanuts, dried chili peppers, and葱姜蒜. The marinated chicken is stir-fried with fried chilies and Sichuan peppercorns, then tossed in a sauce of soy sauce, vinegar, sugar, rice wine, and starch, finished with crispy fried peanuts.
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  E Mei Roast Duck

  E Mei roast duck is made from tender Peking ducks, marinated and roasted in a hanging oven. The skin is crispy while the meat remains juicy, typically served with lotus leaf pancakes, sweet bean sauce, scallions, and cucumber strips.
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  Emei Tofu

  E Mei Tofu is made primarily from soft tofu, combined with ingredients such as chicken, ham, and mushrooms, and carefully prepared. The tofu is cut into cubes and stewed together with seasonings and配料 until fully flavored, then the sauce is reduced to create a rich, layered taste.
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  Sichuan-Chongqing Spicy Chicken

  Sichuan-Chongqing spicy chicken is a cold dish made from chicken thighs or whole chicken, boiled, cooled, and sliced. Tossed with Sichuan pepper, chili oil, garlic, ginger, green onions, and cilantro for a fresh, tender texture and rich flavor.
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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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  Classic Sichuan-style Boiled Fish

  Fresh carp is the main ingredient, paired with bean sprouts and cabbage. Fish slices are marinated with wine and starch, blanched, then cooked with spicy fermented broad bean paste, chili, Sichuan pepper, and other seasonings.
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  Tremella Soup

  Tangyuan soup is a dessert made primarily from silver ear fungus, which is gently simmered to perfectly blend the nutrient-rich and delicious qualities of the fungus. The soup has a delicate texture, with the gelatinous substance from the silver ear giving it a smooth, silky mouthfeel. When combined with an appropriate amount of rock sugar, it offers a sweet taste without being overly rich, making it both nutritious and satisfying.
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  Chicken Noodle Salad

  Chicken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.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.
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  Sesame Sauce Sweet Pancake

  Sesame sauce sweet cake is a traditional Chinese pastry made primarily from flour, seasoned with sesame paste and sugar. It is crafted through steps including kneading the dough, rolling it flat, spreading the sesame-sugar mixture, rolling it up, flattening it, and then pan-frying. The finished product has a golden, crispy outer crust with a rich sesame aroma and sweetness inside, offering distinct layers.

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