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Emei Jiujia (Dianan Branch)

Sichuan cuisine · ⭐ 4.1

No. 155 Di'anmen Outer Street, Shichahai Subdistrict (northwest corner of the intersection of Di'anmen Outer Street and Di'anmen West Street)

Dishes

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  Spicy Chicken with Chili Sauce

  Spicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
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  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.
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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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  Crispy Fried Meatballs

  Dry-fried meatballs is a traditional Chinese dish made primarily from minced pork, seasoned with葱姜末 (scallion and ginger paste) and other spices. The preparation involves mixing the minced pork with seasonings, shaping it into small balls, and then deep-frying them in hot oil until golden and crispy.
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  Dan Dan Noodles

  Dan Dan Noodles is a noodle dish primarily made with noodles, mung bean sprouts, and minced pork. After boiling the noodles, they are mixed with stir-fried mung bean sprouts and seasoned minced pork, then topped with specially prepared chili oil and Sichuan pepper powder, and finally garnished with chopped green onions and crushed peanuts.
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  Signature Kung Pao Chicken

  Signature Kung Pao Chicken is a Sichuan dish made with chicken breast, peanuts, chili peppers, and green onions. It is stir-fried and has a spicy and slightly sour flavor with a unique numbing taste.
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  Meishan Beef

  Meishan beef is a dish primarily made with beef, typically using beef shank or beef brisket. After blanching, the meat is stewed together with fermented broad bean paste, chili peppers, Sichuan peppercorns, ginger, and garlic until the meat becomes tender and fully infused with flavor.
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  Premium Kung Pao Chicken

  Premium Kung Pao Chicken features chicken breast, peanuts, dried chilies, and aromatics like green onions, ginger, and garlic. The marinated chicken cubes are stir-fried with spicy chilies and Sichuan peppercorns, then tossed in a sauce of soy sauce, vinegar, sugar, rice wine, and starch, finished with crispy fried peanuts for crunch.
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  Sauced Fish Slices

  Stir-fried fish slices are made primarily with fish slices and seasoned with fermented rice wine brine and other condiments. After marinating, the fish slices are cooked with the brine and other seasonings, resulting in a tender texture and rich fermented aroma.
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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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  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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