EMei
EMei
Spice Level: 3/3. One of our most popular dishes! Crispy, boneless pieces of chicken are tossed in a zesty combination of fiery dried chiles, tingly peppercorns, and smoky crushed red pepper, topped with sesame seeds and chopped wok-fried scallions.
Spice Level: 3/3. One of the most celebrated dishes in Sichuan, named, 'Mother Chen's Bean Curd' , mapo tofu is a fiery and delicious combination of soft tofu squares and crispy minced pork simmered in a saucy broth of baby leeks, fermented chili bean paste, dried chiles, tingly peppercorns, and smoky chili flakes. For a vegan alternative, order mapo tofu with minced pork.
[Vegan] Not spicy. Wok-blistered, tender-crisp green beans seasoned with salt, pepper, minced garlic, and zesty Chinese pickles. (Already Gluten Free)
Spice Level: 1/3. This sweet, savory, and spicy chicken dish is a famous Sichuan speciality. So famous, it sparked an entirely new cuisine-type in Sichuan province--stir-frying proteins with chiles and peanuts. Bite-sized pieces of boneless chicken are wok-fried with dried chiles, peanuts, garlic, and Chinese celery, before being lightly dressed in a soy sauce-based glaze.
Spice Level: 1/3. Deep fried pieces of bite-sized chicken are tossed with steamed broccoli and a zesty, semi-spicy sauce.
Can't be GFVegetable Lo Mein belongs to [Vegan]
Not spicy. White rice is stir-fried with scrambled egg, peas, carrots, onions, and scallions, lightly seasoned with soy sauce, salt, and pepper. Choice of protein or vegetable. "Fried Rice with Egg" Default Gluten Free.
Spice Level: 3/3. Choice of protein dry-fried in a zesty combination of dried chiles, tingly peppercorns, salt, and zesty, smoky crushed red pepper with sliced lotus roots, cauliflower florets, potatoes, and scallions. Served sizzling in a tabletop wok.
Not spicy. Deep fried pieces of bite-sized chicken are tossed with steamed broccoli and a savory brown sauce, topped with sesame seeds and chopped scallions.
Spice Level: 3/3. Thin slices of lamb are heartily seasoned with cumin, salt, pepper, and smoky chili flakes and wok-fried with bell peppers, onions, and dried chiles, topped with chopped cilantro.
Spice Level: 3/3. Thinly sliced pieces of tender beef shank and tripe are tossed in a vibrant chili oil along with chopped peanuts, cilantro, and scallions. Served chilled.
Not spicy. Tender, braised slices of beef shank, lightly smoked. Served chilled. (Already Gluten Free)
Spice Level: 2/3. Can't be GFSlow cooked slices of pork belly are tossed in a sweet soy sauce seasoned with sesame, garlic, ginger, scallions, tingly peppercorns, and crushed chiles. Served chilled.
Spice Level: 3/3. Can't be GFBone-in, bite-sized pieces of soy sauce-poached chicken are seasoned with a fiery blend of crushed chiles, chili oil, and tingly peppercorns tossed with chopped peanuts and scallions. Served chilled.
Not spicy. Thinly sliced pieces of crunchy and springy jellyfish are tossed in a tangy vinegar dressing and served with chopped cucumber and scallions. Served chilled. (Already Gluten Free)
Spice Level: 3/3. Bite-sized pieces of pork kidney, artfully prepped to resemble flower blossoms, seasoned with chili oil, tingly peppercorns, and crushed chiles and tossed with scallions and cucumber. Served chilled
Spice Level: 3/3. Beef shank is slowly simmered in an aromatic broth before being dried and heartily seasoned with smoky chili flakes, tingly peppercorns, garlic, orange peel, and cilantro. Served chilled. (Already Gluten Free)
[Vegetarian] Spice Level: 2/3. Tender pieces of eggplant are seasoned with chili oil and tossed with fresh long hot peppers and scallions. Century eggs are a treasured ingredient made by preserving duck eggs in salt, ash, and tea leaves, concentrating the egg's flavor (not aged for centuries, more like a couple of months). Served chilled.
[Vegan] Not spicy. Refreshing cucumber slices are tossed in smashed garlic, scallions, and sesame oil. Perfect to pair with those extra spicy dishes. (Already Gluten Free)
[Vegan] Spice Level: 1/3. Earthy and springy wood ear mushrooms are seasoned with pickled peppers, vinegar, cilantro, and scallions. Served chilled. (Already Gluten Free)
[Vegan] Not spicy. Can't be GFFlour noodles tossed in a sesame-peanut sauce seasoned with vinegar, and topped with sesame seeds and scallions.
[Vegan] Spice Level: 2/3. Can't be GFFlour noodles tossed in a sesame-peanut sauce seasoned with chili oil and vinegar, topped with sesame seeds and scallions.
[Vegan] Spice Level: 2/3. Can't be GFFlat and springy mung bean noodles topped and sauced with umami-rich fermented soybean paste, smashed garlic, vinegar, tingly peppercorns, chopped scallions.
Spice Level: 1/3. Can't be GFHandmade dumplings filled with a savory combination of ground pork, steamed, served in a fragrant smashed garlic, savor sugar, and chili oil.
Not spicy. Can't be GFHandmade dumplings filled with a savory combination of ground pork, napa cabbage, and scallions, served with a sweet soy sauce and vinegar dumpling sauce. Choose between either steamed dumplings or fried dumplings.
[Vegetarian] Not spicy. Can't be GFHandmade dumplings filled with carrots, cabbage, onion, ginger, scallions, garlic and egg, served with a sweet soy sauce and vinegar dumpling sauce. Choose between either steamed dumplings or fried dumplings.
Not spicy. Can't be GFHandmade wontons filled with ground pork, seaweed and dried small shrimp, served in a fragrant and savory broth.
Spice Level: 1/3. Can't be GFHandmade wontons filled with ground pork served in a fragrant, smashed garlic, sugar and savory chili oil.
Not spicy. Can't be GFHand rolled egg roll filled with ground pork, peanut, cabbage, ginger, scallions,. (1 egg roll per order)
Not spicy. Can't be GFShrimp, Cabbage, Snow Pea, Scallion, Carrot, Mushroom, Sesame Oil. (1 spring roll per order)
[Vegan] Not spicy. Can't be GFCrispy, flaky, and scallion studded pancakes served with a sweet soy vinegar dipping sauce.
Spice Level: 2/3. Dan Dan Noodles are an iconic Sichuan street food. Flour noodles and wok-crisped ground pork are served in a spicy, garlicky, peppercorn tingly, sesame-peanut sauce. (Also available without ground pork).
Not spicy. Can't be GFFlour noodles and wok-crisped ground pork are served in a garlicky sesame-peanut sauce, topped with chopped scallions. (Also available without ground pork).
Spice Level: 3/3. Can't be GFTender beef shank and flour noodles served in a dried chili pepper and tingly peppercorn-infused broth topped with chopped scallions and cilantro. Can be made with rice noodles instead of flour noodles.
[Vegan] Spice Level: 3/3. Clear and springy sweet potato vermicelli noodles are simmered in a chili oil and vinegar-infused broth with roasted soybeans, topped with scallions.
[Vegan] Spice Level: 1/3. Fried tofu slices are stir-fried with springy wood ear mushrooms, bamboo shoots, and bell peppers, tossed in a semi-spicy soy sauce-based glaze.
[Vegetarian] Not spicy. The college-student staple, this classic homestyle dish is well-known amongst China's youth. Soft scrambled eggs are stir-fried with fresh tomato pieces and lightly seasoned with salt and pepper, sprinkled with chopped scallions. (Already Gluten Free)
[Vegan] Not spicy. Fried Firm Tofu, Black Mushroom, Bamboo Shoot, Bell Pepper
Not spicy. Tea Smoked Duck is a Sichuan delicacy, prepared by smoking a whole, bone-in marinated duck over tea leaves. The resulting duck is tender, rich, and fragrant with a mildly smoky finish and aromas of jasmine and wood. Choose between either a whole or half duck. (Already Gluten Free)
Spice Level: 3/3. Made by coagulating the blood and poaching until soft and flavorful. Duck blood curds are simmered in a zesty, brothy, pickled chili sauce seasoned with soy sauce, garlic and ginger, topped with chopped scallions.
Spice Level: 3/3. Flash fried chicken livers, gizzards, wood ear mushrooms, cucumbers, and scallions are well seasoned with fragrant and flavorful garlic, ginger, crushed red pepper, dried chiles, and pickled chiles in a succulent sauce.
Not spicy. Bite-sized pieces of chicken are stir-fried with roasted cashew nuts and bell peppers, dressed in a garlicky soy sauce-based brown sauce.
Not spicy. Tender slices of white-meat chicken are stir-fried with steamed broccoli and served in a garlicky brown sauce.
Not spicy. Deep fried pieces of bite-sized chicken are tossed with fragrant orange slices, orange peel, dried red chiles, and a zesty brown sauce.
Spice Level: 1/3. Tender slices of white-meat chicken are stir-fried with steamed broccoli, bell peppers, and snow peas, served in a semi-spicy, garlicky brown sauce.
Spice Level: 1/3. Bell Pepper, Black Mushroom, Broccoli, Fermented Soybean, Spicy
Not spicy. White Sauce, Broccoli, Snow Pea, Carrot, Mushroom, Bamboo Shoot
Not spicy. Brown Sauce
Spice Level: 2/3. Seared, marinated lamb chops are seasoned with cumin and topped with a stir-fried assortment of bell peppers, onions, garlic, ginger, and crushed red pepper. Choice between 4 or 8 lamb chops.
Not spicy. Stir-fried, tender pieces of lamb, bell peppers, broccoli, and onions seasoned with salt, garlic, and cracked black pepper. Served sizzling in a tabletop wok.
Spice Level: 2/3. These thin slices of steak are simmered in spicy, vinegar-flavored broth along with baby enoki mushrooms, lotus root, and shirataki noodle bundles, topped with chopped cilantro and fresh chiles. (Already Gluten Free)
Spice Level: 2/3. Portions of beef tendon are slowly simmered for hours to achieve that perfect tender-chew. The tendons are combined with wok-crisped minced pork, flavorful garlic, ginger, crushed red pepper, dried chiles, and pickled chiles in a succulent sauce.
Spice Level: 3/3. Can't be GFThin slices of steak are double-fried (deep fried and wok fried), coated in breadcrumbs, and seasoned with tingly peppercorns, dried chiles, smoky crushed pepper flakes, and salt, topped with chopped cilantro and peanuts.
Not spicy. Stir-fried slices of steak, bell peppers, broccoli, and onions seasoned with salt, garlic, and cracked black pepper. Served sizzling in a tabletop wok.
Spice Level: 1/3. Can't be GFTender pieces of beef brisket braised until tender and simmered with large pieces of earthy-sweet bamboo shoots. This rich and hearty stew is served hot and bubbly in a tabletop ceramic pot.
Spice Level: 2/3. Tender, chopped pieces of steak are stir-fried with thin slices of spicy long hots in a savory soy sauce.
Not spicy. Thin slices of steak are stir-fried with onions, scallions, garlic, and ginger before being dressed in garlicky, soy sauce-based brown sauce.
Spice Level: 3/3. Thin slices of steak are heartily seasoned with cumin, salt, pepper, and smoky chili flakes and wok-fried with bell peppers, onions, and dried chiles, topped with chopped cilantro.
Not spicy. Tender slices of steak are stir-fried with steamed broccoli and served in a garlicky brown sauce.
Not spicy. Bell Pepper, Onion, Brown Sauce
Not spicy. Mushroom, Bamboo shoot, Brown Sacue.
Spice Level: 3/3. Choice of spareribs dry-fried in a zesty combination of dried chiles, tingly peppercorns, salt, and zesty, smoky crushed red pepper. Choice between cumin flavor or barbecue flavor.
Spice Level: 2/3. Well-loved, homestyle dish. Slow cooked pork belly is sliced and then wok-fried with long hot peppers.
Spice Level: 3/3. Bite-sized pieces of sliced pork and flounder are simmered with spoonfuls of rich duck blood, pieces of slow cooked pork chitlins, and tender-crisp pieces of napa cabbage. The broth infused with fiery chile peppers and tingly peppercorns.
Not spicy. Can't be GFBite-sized pieces of pork belly are braised in a flavorful soy sauce broth until tender, then wok-seared and lightly sauced in reserved braising liquid before coming to the table.
Spice Level: 3/3. Deep fried and crispy pork chitlins are tossed with fresh green chiles, garlic slivers, dried chiles, and scallions.
Spice Level: 2/3. Can't be GFPork chitlins are slow-braised in a fragrant and spicy sauce studded with whole garlic cloves and chili peppers.
Spice Level: 3/3. Twice-cooked springy pork skins are stir-fried with fresh chiles, garlic, ginger, and topped with chopped scallions. (Already Gluten Free)
Spice Level: 3/3. Bite-sized pieces of pork kidney, artfully prepped to resemble flower blossoms, are stir-fried with wood ear mushrooms, cucumbers, fresh chiles, and pickled red and green chiles in a savory sauce.
Not spicy. Tender pieces of sliced pork are simmered in a savory, semi-brothy sauce seasoned with garlic, sugar, salt, and pepper. Crispy squares of white rice cakes are provided for a fun crunch.
Not spicy. Can't be GFThe tart pickles provide balance, pairing well with the succulent pork belly, and the tender-crisp, steamed bok choy add a textural touch.
Not spicy. Thin slices of smoked pork belly are stir-fried with leeks and lightly dressed with garlic, and ginger.
Spice Level: 2/3. Well-loved, homestyle dish. Slow cooked pork belly is sliced and then wok-fried with leeks and long hot peppers, seasoned with spicy fermented bean paste for an umami bite.
Spice Level: 2/3. Stir-frying thin pork slices and leeks in a savory sauce made using spicy fermented bean paste and soy sauce.
Spice Level: 2/3. In China, this dish translates to "ants climbing a tree" and refers to how the well-seasoned pieces of minced pork cling to the clear, springy mung bean vermicelli noodles. Wine, soy sauce, pickled chili peppers, chili bean paste, and scallions act as the main flavorings.
Not spicy. Dried tofu is a smoky, spingy, extra firm-style of tofu, perfect for adding flavor and texture to homestyle stir-fries. Tender, chopped pieces of pork, along with the dried tofu, are stir-fried with Chinese celery and scallions, dressed in a light and flavorful soy sauce.
Spice Level: 2/3. Tender, chopped pieces of pork and bite-sized slices of long hot peppers are stir-fried with garlic and ginger, dressed in a light and flavorful soy sauce.
Spice Level: 3/3. Chopped and tender-crisp pickled long beans are stir-fried with crispy, browned pieces of minced pork. A very tasty dish, sour-zesty with a bright spiciness.
Not spicy. Flour dusted and deep-fried crispy pieces of pork are tossed in our homemade sweet and sour sauce and topped with chopped scallions.
Spice Level: 1/3. Tender, chopped pieces of pork are stir-fried with springy wood ear mushrooms along with bamboo shoots, tossed in a savory, mildly-spicy garlic sauce.
[Vegetarian] Not spicy. Golden crispy corn kernels coated in a rich and savory salty egg yolk sauce, offering a delightful combination of crunchiness. (Already Gluten Free)
[Vegan] Not spicy. Snow pea leaves are tender leafy greens with a flavor cross between spinach and arugula. The snow pea leaves are stir-fried with thin slivers of garlic and lightly seasoned with salt and pepper. (Already Gluten Free)
[Vegan] Spice Level: 1/3. One of our most popular dishes. Soft, crispy-skinned eggplant is stir-fried in a zesty, semi-spicy garlic sauce and topped with chopped scallions.
[Vegan] Not spicy. Mushrooms and tender-crisp bok choy are stir-fried and tossed in a savory garlic sauce. (Already Gluten Free)
[Vegan] Spice Level: 1/3. Tender-crisp pieces of white cabbage are stir-fried with dried red chiles and seasoned with salt. (Already Gluten Free)
[Vegan] Spice Level: 1/3. Tender slivers of potato are stir-fried with thin slices of long hot pepper, lightly seasoned with salt and pepper. One of our more popular vegetable dishes. (Already Gluten Free)
[Vegan] Not spicy. Tender-crisp pieces of broccoli, carrots, wood ear mushrooms, snow peas, bamboo shoots, and cucumber are stir-fried and lightly seasoned with garlic, salt, and pepper. (Already Gluten Free)
[Vegan] Not spicy. (Already Gluten Free)
[Vegan] Spice Level: 1/3. Tender slivers of potato are stir-fried with thin slices of long hot pepper, lightly seasoned with salt and pepper, and tossed in a semi-spicy sour sauce. (Already Gluten Free)
[Vegan] Not spicy. (Already Gluten Free)
[Vegan] Not spicy. Chinese squash shares some similarity between heartier winter squash and cucumber in flavor and texture. The squash is cut into bite-sized pieces and stir-fried with thin slivers of garlic, lightly seasoned with salt and pepper. (Already Gluten Free)
[Vegan] Not spicy. Springy and earthy wood ear mushrooms and tender-crisp Chinese squash are stir-fried and tossed in a savory garlic sauce. (Already Gluten Free)
Spice Level: 3/3. Your choice of protein simmered in a zesty, chili oil, dried chili pepper, and tingly peppercorn-infused brothy sauce along with napa cabbage, Chinese leeks, and garlic, topped with fresh chopped scallions and cilantro. Highly recommended served with bowls of rice to help transfer the flavorful morsels from the platter.
Not spicy. Slow simmered, bone-in pork trotters and tender white beans are served in a hearty pork broth seasoned with salt, pepper, and ginger, sprinkled with chopped scallions. (Already Gluten Free)
Not spicy. West Lake soup is a classic and popular Chinese comfort food. Broth simmered minced beef, tender tofu, and soft swirls of egg white are seasoned with wine, ginger, salt, and pepper, topped with chopped cilantro. (Already Gluten Free)
Not spicy. A homestyle soup made with broth simmered minced chicken, sweet yellow corn, and soft swirls of egg white seasoned with ginger, garlic, sesame oil, salt, and pepper. (Already Gluten Free)
Not spicy. A hearty, clear soup made with baby shrimp, scallops, and white fish simmered with soft swirls of egg white. Lightly seasoned with ginger, garlic, salt, and pepper. (Already Gluten Free)
Spice Level: 1/3. A homestyle, brothy soup made with bite-sized, bone-in pieces of tender duck simmered with white radishes, and seasoned with wine, ginger, vinegar, pickled chiles, tingly peppercorns, sugar, and salt. (Already Gluten Free)
Not spicy. A hearty, brothy soup made with slow-simmered, bite-sized slices of tender pork belly and white radishes, seasoned with wine, ginger, vinegar, salt, and pepper, topped with chopped scallions. (Already Gluten Free)
Not spicy. Can't be GFHandmade wontons filled with ground pork and garlic, served in a savory broth, topped with chopped scallions.
[Vegetarian] Not spicy. A homestyle soup seasoned with sesame oil, salt, sugar, and pepper to highlight the soft swirls of egg. (Already Gluten Free)
[Vegetarian] Spice Level: 1/3. Can't be GFA hearty, homestyle soup made by simmering and seasoning the broth with soy sauce, vinegar, ginger, salt, and a light sprinkling of black pepper, along with wood ear mushrooms, bamboo shoots, and soft swirls of egg whites.
[Vegan] Not spicy. A hearty soup with tender tofu pieces and mixed vegetables, seasoned and simmered with garlic, ginger, salt, and pepper. (Already Gluten Free)
[Vegetarian] Not spicy. The traditional fried egg soup ingredients simmered in a sweet and savory tomato-infused broth (seasoned with sesame oil, salt, sugar, and pepper to highlight the delicious flavor of egg), topped with chopped scallions. (Already Gluten Free)
Spice Level: 3/3. Leshan is a Sichuan city located in the valley below the famous EMei mountain. Three, mountain-fed rivers run through the city, making it a lush location for specialty fresh water ingredients (frog being an exceptional ingredient in Leshan). Tender, bite-sized pieces of frog are simmered in a fiery, brothy sauce with tingly peppercorns. Fresh cilantro helps cool and balance the palate in between bites. Highly recommended served with bowl of rice to help transfer the flavorful morsels from the bowl.
Spice Level: 2/3. This brothy and hearty style of soup is a legendary dish in Sichuan. Bite-sized pieces of tender flounder are simmered with zesty pickled mustard greens, mushrooms, springy mung bean vermicelli noodles, garlic, ginger, scallions, and tingly peppercorns. A couple slices of fresh tomatoes are added for flavor balance. (Already Gluten Free)
Spice Level: 2/3. This entree uses pickled green peppercorns, a very unique and tasty Sichuan ingredient. Green peppercorns have a fresh, citrusy flavor, perfectly paired with the bite-sized pieces of flounder in this dish. Joining the flounder and green peppercorns are bean sprouts and springy mung bean vermicelli noodles, all simmered in a spicy and savory white fish broth. (Already Gluten Free)
Spice Level: 3/3. Tender pieces of flounder are served in a tabletop simmering pot with wood ear mushrooms and clear, springy sweet potato vermicelli noodles, topped with chopped scallions. The broth is seasoned in spicy trifecta of chili oil, dried chiles, and tingly peppercorns. Highly recommended served with bowls of rice to help transfer the flavorful morsels from the platter.
Not spicy. Tender pieces of flounder are dusted in flour and deep fried crisp before being tossed in our homemade sweet and sour sauce, and garnished with snow peas. (Already Gluten Free)
Spice Level: 3/3. Fish maw is the dried air bladder from larger saltwater fish and a prized ingredient in Chinese cuisine. When rehydrated it is especially adept at absorbing the flavors of the dish. In this dish, the fish maw is well seasoned with garlic, ginger, salt, and pepper. Wok-fried fresh green chiles add a vibrant pop to this dish as do the chopped scallions. (Already Gluten Free)
Spice Level: 3/3. The fried fish is tossed in a zesty combination of fiery dried chiles, tingly peppercorns, and smoky crushed red pepper, topped with chopped wok-fried scallions.
Not spicy. Beautifully scored and wok-crisp pieces of squid are tossed with red and green bell peppers, green chiles, onions, and crispy garlic. (Already Gluten Free)
Not spicy. Tender pieces of squid are scored and simmered in a savory, semi-brothy sauce seasoned with garlic, ginger, salt, and pepper. Crispy squares of white rice cakes are provided for a fun crunch. (Already Gluten Free)
Spice Level: 3/3. Cleaned and shelled blue crabs are wok-fried in a savory and spicy chili pepper blend, topped with chopped scallions.
Not spicy. Cleaned and shelled blue crabs are wok-fried in a savory and fragrant garlic and ginger sauce, topped with chopped scallions. (Already Gluten Free)
Spice Level: 3/3. Large, shell-on shrimp, lightly dusted in flour, and wok-fried with dried chiles and scallions.
Not spicy. Large, shell-on shrimp, lightly dusted in flour, and wok-fried with bell peppers, garlic, and onions, seasoned with salt and pepper. (Already Gluten Free)
Not spicy. Lightly dusted and deep fried jumbo shrimp are tossed in a caramelized walnut and honey sauce, served with crispy, fried rice noodles. (Already Gluten Free)
Spice Level: 1/3. Jumbo shrimp are stir-fried with bell peppers, snow peas, and broccoli, tossed in a zesty, semi-spicy garlic sauce.
Spice Level: 1/3. Bite-sized baby shrimp are wok-fried with dried chiles, peanuts, garlic, and Chinese celery, before being lightly dressed in a soy sauce-based glaze.
Not spicy. Jumbo shrimp and steamed broccoli are stir-fried in a savory white sauce. (Already Gluten Free)
Not spicy. Tender-crisp pieces of napa cabbage are stir-fried with dried, super-umami pieces of shrimp and served in a savory broth surrounded by quarter slices of century eggs. Century eggs are a treasured ingredient made by preserving duck eggs in salt, ash, and tea leaves, concentrating the egg's flavor (not aged for centuries, more like a couple of months). (Already Gluten Free)
Not spicy. This rich and saucy stew consists of baby shrimp, flounder fillet pieces, white fish pieces, soft tofu, bamboo shoots, and mushrooms simmered in a brothy garlic and ginger sauce, served hot and bubbly in a tabletop ceramic pot. (Already Gluten Free)
Not spicy. Baby shrimp and soft squares of tofu are simmered in a silky, luscious preserved egg yolk sauce, seasoned with ginger, scallions, salt, pepper, and slivers of garlic. (Already Gluten Free)
Not spicy. Cashew Nut, Bell Pepper, Celery
Not spicy. Peanut
Spice Level: 3/3.
Spice Level: 2/3. (Already Gluten Free)
Not spicy. Can't be GFLong egg noodles are stir-fried with baby shrimp, chopped pork, chopped chicken, and oodles of vegetables (carrots, scallions, cabbage, bean sprouts, bamboo shoots, and mushrooms) before being tossed in a garlicky oyster sauce.
Not spicy. aka. Singapore Mei Fun is a noodle dish made with thin strands of rice noodles stir-fried with onions, bell peppers, scallions, baby shrimp, and chopped pieces of chicken, seasoned with salt, pepper, and curry powder.
Not spicy. Thin slices of steak are wok-seared along with onions, snow pea, carrots, beans sprouts, scallions, and wide rice noodles, seasoned with salt, pepper, and soy sauce.
Not spicy. White rice is stir-fried with baby shrimp, tender chopped pork, chopped chicken, scrambled egg, peas, carrots, onions, and scallions, lightly seasoned with soy sauce, salt, and pepper.
Not spicy. Chopped pieces of ham, baby shrimp, and chicken are stir-fried with white rice, scrambled egg, peas, onions, and scallions, lightly seasoned with soy sauce, salt, and pepper. (Already Gluten Free)
Not spicy.
Please order rice separately. Sorry that we no longer provide free rice anymore.
Please order rice separately. Sorry that we no longer provide free rice anymore.
Not spicy. A spectacularly delicious and visually stunning Sichuan dish. A whole sea bass is filleted, scored, and wok-fried until crisp and golden before being dressed in our homemade sweet and sour sauce, sprinkled with toasted pine nuts and topped with thin ribbons of chopped scallions.
Not spicy. A whole, butterflied sea bass is steamed tender and seasoned with soy sauce. Fragrant ribbons of thinly sliced ginger and scallions accent the fresh flavors of the fish.
Spice Level: 3/3. A whole, butterflied sea bass is gently boiled in a chili pepper and tingly peppercorn infused broth along with tender-crisp pieces of napa cabbage and bean sprouts. Highly recommended served with bowls of rice to help transfer the flavorful morsels from the bowl.
Not spicy. A whole, butterflied sea bass is steamed tender and simmered in an umami-rich sauce made from fermented black beans, topped with chopped scallions. Fermented black beans are a salty and mushroomy-flavored condiment, very tasty.
Spice Level: 2/3. A whole, butterflied sea bass is steamed tender and simmered in a spicy umami-rich sauce made from fermented beans and red chiles, topped with chopped scallions. Spicy bean paste is a savory and spicy condiment, with a balanced salty flavor.
Spice Level: 3/3. A whole, butterflied sea bass is served on a sizzling tabletop platter with a choice of 2 preparation styles; Spicy Peppercorn Preparation or Pickled Chili Pepper Preparation. Spicy Peppercorn Preparation is a sizzling sauce using Chef's special blend of over 20 Szechuan ingredients, all savory, spicy, and fragrant, including those tingly peppercorns. Pickled Chili Pepper Preparation is a sizzling sauce made using pickled red and green chiles, ginger, garlic, and scallions. In addition to the preparation style, you can add additional ingredients to your dish; noodles, yuba (tofu sheets), potatoes, cucumbers, lotus root, baby enoki mushrooms, or wood ear mushrooms. Highly recommended served with bowls of rice to help transfer the flavorful morsels from the platter.
Spice Level: 2/3. (Already Gluten Free)
Spice Level: 2/3. Lotus Root, Seafood Mushroom, Konjac Knot, Cilantro in Sour and Spicy Broth (Already Gluten Free)
[Vegan] Not spicy. This classic Sichuan sweet treat is made by compressing cooked rice, slicing into dense rectangles, deep frying until crisp, and served with soybean powder and a sweet brown sugar dip.
[Vegan] Not spicy. Our Mama made these! Sweet rice flour dough surrounds finely ground, sweet sesame-peanut filling. The rolls are steamed tender and soft and served in a small dish of warm water (to keep our Mama's hard work from sticking together).
[Vegan] Not spicy. This slightly anise-tasting jelly is meant as an after dinner refresher, served chilled in a sweet brown sugar syrup. With sesame.
[Vegan] Not spicy. Small, springy, sweet glutinous rice balls floating in a sweet rice wine broth seasoned with goji berries and little wisps of egg whites.
spicy fish fillet
Chongqing Spicy Chicken
cocktails：Bontanical Mix
Lamb W. Cumin
chili wantons
Refreshing Cold Cucumber with Garlic Sauce
Homemade Shrimp Spring Roll, Smoked Beef Shank Slices, tea
Spicy Lamb Chop, Kung Pao Chicken, White Rice
Stewed Pork Cubes
Spicy Cold Noodle with Spicy Sauce
a plate of food on a table
cocktails：2023 Walker Smokey
outside
noodle dish, ramen, ramen and noodles, noodle soup, noodles, food
ramen and noodles, food
Description of cocktail: 2023 Walker Smokey
drink
cocktails：Drunken Rabbit
food, soup, chowder, soups and chowder
Another view inside
noodle dish, food, ramen and noodles, noodle soup, ramen, noodles
Phylicia H.
Sep 8, 2024
Amazing restaurant and I can't wait to return and take more people! Great spot to go with a group. My friends and I ordered a few dishes to share and everything was outstanding!We ordered the Dan Dan noodles, dry fried green beans, pork wontons in hot chili, homemade scallion pancakes, stir fried spicy eggplant, and spicy lamb with cumin. Each dish was flavorful and plenty. My favorites were the Dan Dan noodles and green beans. Highly recommend!They have a full bar, but I'm not sure if they do happy hour. Will definitely be back soon to try more dishes!
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Gabriel S.
Aug 21, 2024
Two of my colleagues and I decided to try this place for dinner. I started off with the cucumber garlic appetizer. The cucumbers were cut lengthwise and had a light garlic flavor and not too overbearing. I enjoyed them. Next I ordered the Chongqing Spicy Chicken. The portion was very large. The chicken was crispy. The spice was hot as advertised. This dish is better shared with others than to eat on its own. I found after you continue to eat this dish the crunchiness, texture, and spices of the chicken starts to irritate/scratch the upper part of your mouth. It's a good dish but in a small quantity with other softer textured food. A negative thing that did happen was my colleague ordered a Coors Light bottled beer to drink and he thought the beer tasted bad. He read the date of the beer on the bottle and it read brewed in year 2018! They did exchange out the bottle beer for a Modelo free of charge and the date was checked and it was ok. Small things like that make you question their attention to detail.
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Matthew H.
Jul 27, 2024
I came by for dinner with a friend on a weekday; we had reservations but around 5:30 there were still plenty of tables available. (It did fill up a bit more as we ate, but I don't think the queue/wait time would have been too long regardless.)We ordered a bunch to share:- chongqing spicy chicken 重慶辣子雞: oh man this was so good. My friend said that we must order this, and for good reason - and now this is definitely my top rec here, too haha. The chicken was so flavourful and the spices were super authentic - really and truly numbing (very hot!) throughout. All in all just a very delicious dish, and it was enough for us to both take some home as leftovers as well.- dandan noodles 擔擔麵: a bit of a mixed bag here. I know it's not common for the sauce to be mixed in (it's part of the fun to do it yourself), but as a consequence the noodles were kind of all stuck together in a blob when it was served (and given that, the bowl was not exactly big enough for us to mix it easily). The ground pork sauce was deliciously savoury and considerably spicier than expected, but it was just (physically) rather hard to eat well.(Ironically, this was much easier to do when reheated at home LOL)- stir fried cabbage with dried chillies 手撕包菜: I always find cabbage to hit or miss in restaurants; usually it's pretty meh, but when the chef knows what they're doing, it's fantastic. Fortunately, this dish fell into the latter category. I loved how well the fresh, slightly sweet cabbage paired with the slightly savoury and spicy flavours throughout, and it was a great lighter complement to the spicy-spicy-spicy other dishes we ordered. I would say that the cabbage (especially the stem-my pieces - is that the word?) could generally have been cut smaller since it was sometimes difficult (again, physically) to chew the harder, non-leafy parts (or maybe it wasn't cooked long enough to soften sufficiently. either way,)- wok simmered pork with crispy white rice cake 鍋巴肉片: nothing about this dish came anywhere close to how we envisioned it, and I mean that in terms of composition, not quality. The pork was really tender and served in slightly. sweet, mostly savoury, thick/"soup"-y sauce (very Cantonese flavour) along with a bunch of veggies (OK, the veggies were probably not that notable). The crispy rice cakes were yummy at first but because it's sitting in the sauce, it gets soggy and unappetising quite quickly. Still, a lovely dish overall (and it's a great non-spicy option).Portion sizes were big, too! We both took home enough for ~one more meal each.All in all, the food was great, and at such an excellent price point. Shame that I'm not in Philadelphia ordinarily, but I could imagine myself coming back often if I did haha
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Rachel S.
Aug 23, 2024
Stopped in Philly Chinatown for lunch and EMei exceeded expectations. The pork belly was melt-in-mouth tender and the noodles had the perfect chewy QQ texture. All the flavors were well-executed. The service was decent as well and the interior and ambiance was clean and nicely decorated. Would definitely return as the prices were great for the quality and quantity!
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Iris Z.
Aug 27, 2024
Incredible Szechuan food. It is Ma and La! I've been to many places that have the spice, but not the numbing from the peppers. This place has both. I highly recommend the green beans. The portion is huge and they are well flavored. We had the lamb dry hot pot, chongqing chicken and Mapo tofu. Surprisingly, the Mapo tofu was the spiciest (so good). The chongqing chicken was also fried to perfection. Service was also good.
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Alicia J.
Jul 21, 2024
Came here for the first time just recently after hearing that this was one of the best slots in Chinatown, and I can't believe I slept on it for so long! The restaurant looks deceptively small when you just walk in, but it stretches pretty deep inside and is split into several rooms so that your seating area feels quite intimate despite the actual size of the restaurant - pretty clever.I was with a group of four and one of my friends was already a fan of EMei and suggested some orders. We ended up getting the dan dan noodles, scallion pancakes, wontons in chili oil, mapo tofu, and cumin lamb, with two sides of rice. All the dishes were great renditions - the spicy items didn't pull any punches in spice and had all of the fragrance I expect out of Sichuan food without being watered down. Speaking of water, I'm glad the table was provided with a full pitcher that was regularly replaced, because I was chugging a lot!The three apps and two entrees filled up the four of us with enough of the mapo tofu leftover for another meal. And the bill came out to be just around $20 per person - a super reasonable price for the quality of the food and the number of dishes we ordered. I'm glad to call EMei my new go-to for Sichuan food and I'm looking forward to taking my Chinese family here sometime!
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Adina S.
Apr 20, 2024
I came to EMei for a quick lunch with coworkers and it was great! We let our waiter know we had to be back at the office for a meeting soon and he was very accommodating. Even on a weekday, it was fairly busy, but not overwhelmingly so. The vibes were modern and the restaurant was very clean.For food, I ordered the Stir-Fried Spicy Eggplant with Garlic Sauce. It was absolutely delicious. My coworkers enjoyed their meals as well. I'd recommend sharing, especially if you're not too hungry, as the portions are pretty big. I'd recommend for anyone looking for a range of dishes!
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Spencer W.
May 9, 2024
"holy brrsh"The best restaurant in Chinatown. Absolutely stunning dishes everywhere and not even expensive. The layout and space of the restaurant can be wonky but wear a blindfold and enjoy.Recommend the chongqing spicy chicken and chilled sesame noodles.Enjoy the hot tea and iced water.
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Elaina M.
Jul 15, 2024
Yelp led us to EMei while we were walking around China Town in Philly. It was definitely not your typical Asian restaurant you find down in that area. This was more modern and seemed to have a young staff. The loud music was definitely modern. We didn't mind but possibly some patrons might. We were a little pressed for time and the service was a bit slow. However saying that our food was delicious.
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Bill M.
Mar 3, 2024
If you know me on Yelp then you've probably dined on tantalizing spicy Sichuan cuisine with me at a spot like Han Dynasty and know how much I enjoy dining with a group at spots like it. So when a friend suggested getting a group together to meet in Chinatown for a meal at EMei it was something that didn't take me long to say hell yes to. And when I read about it being among Philly Mag's top 50 restaurants of 2024, and Yelp's top places to eat of 2023 list, I was even more sold on this decision!As soon as I walked in it didn't take long to understand why it was so well received as soon as I made note of perfect dining spots for all-size parties, a well-stocked bar that served Asian & US beers, wines, and tantalizing-sounding cocktails, exceptional service, and then some. They even had a robot that delivered takeout orders from the back to the front of the house!While having take-out food delivered to you by a robot is a perk, going with a group of four or more so you can share as much food as you can family style is definitely the way to go! And our group enjoyed the following:Dan Dan Noodles w/ Pork - not as good as the ones that you'd find at Han Dynasty or DanDan, but still a satisfyingly spicy dish!Cucumbers in Garlic Sauce - the perfect cold vegetable dish in a pungent sauce to counterbalance all the incoming heat with!Homemade Dumplings in Hot Chili Oil - perfect spicy pillows filled with pork.Beef & Vegetable Chow Fun Noodles - HUGE sauced noodles with shreds of beef and vegetables. So good!Hot & Spicy Flounder Filet Bowl - Flounder perfectly cooked in a double chili and peppercorn broth with napa cabbage, Chinese leeks, garlic, scallions, and cilantro!Stir-Fried Steak Slivers with Long Hot Peppers - Finely sauteed slivers of beef cooked with long hots to provide just the right tinge of spice.Smoked Pork Belly Slices with Chinese Leeks - perfectly cooked smoky fatty slivers of sweet pork belly cooked with leeks for just the right bit of succulent funk.With a great first impression like that, I'll definitely be back for more!
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