Founded in 1950, Emei Restaurant is definitely a powerful player in the time-honored Sichuan restaurant in Beijing. Emei Restaurant is helmed by Wu Yusheng, a national treasure Sichuan cuisine master invited by Zhou Enlai from Hong Kong, and it is famous in Beijing as soon as it opens. Prior to coming to Beijing, Mr. Ng hosted many dignitaries, from Chiang Kai-shek to General Marshall, Chennault, Du Yuesheng, and the Governor of Hong Kong and Macao in the 40s. While inheriting the traditional Sichuan cuisine, Wu Yusheng has also created many new Sichuan cuisine products, known as Emei Pai Sichuan cuisine, which has become one of the components of today's Sichuan cuisine. Crowded diners are the norm at Emei Restaurant, and many celebrities have also come here. Mei Lanfang is a loyal fan of Emei Restaurant, and famous restaurants such as Guo Moruo, Lao She, Zhao Puchu, and Qi Baishi are also regular customers of the restaurant. There are many old dishes in Emei Restaurant, and there are many famous dishes. Braised shark fin, homemade sea cucumber, garlic roasted eel, and watercress prawns are among the best; Kung Pao shrimp balls, gold medal Buddha jumping over the wall, camphor tea roast duck, and spicy cod fish sticks are award-winning dishes. The special recommendation is Kung Pao Chicken, which is simply the top dish of Emei Restaurant. Kung Pao Chicken is a favorite of Peking Opera master Mei Lanfang, and current Executive Chef Mao Chunhe talks about this dish, saying that an ordinary home-cooked dish is actually very elegant. The chicken should be selected from Northeast Liaoning, because the skin is thin and the meat is thick, which is particularly suitable for this dish. Kung Pao Chicken is a compound flavor type, and the five flavors of sweet, sour, salty, spicy and hemp are indispensable, and it is better to have a lychee mouth. The chicken thigh meat must be marinated for 12 hours, and the side dish should be made of Shandong Zhangqiu green onions, and only the green onion core should be picked, which is particularly tender and sweet. Use a separate pan and spoon and oil for sautéing. The kung pao chicken that comes out of this way is sweet and spicy, and it is delicious. It is true that as a state-owned time-honored brand, Emei Restaurant once declined. However, Emei Restaurant boldly innovates, and specially opens a window in the store to sell cooked food and staple food, such as Kung Pao Chicken Buns, Fish-flavored Shredded Pork Buns, Sprouts Pork Buns, Sauce Pig's Trotters, Sauce Elbows, Spicy Duck Neck, Shredded Chicken Cold Noodles and other foods are very attractive, and there are often people who do not dine in the store, and queue up to buy cooked food. In addition, opposite the head office, a new brand of Emei Restaurant Ding Gongbao was also launched, focusing on affordable fast food, only 35 yuan a set of Gongbao chicken, with soup and vegetables, just in the middle of the urban white-collar lunch demand. Emei Restaurant has many branches in Beijing, with different degrees of new and old, but they are basically old-fashioned old buildings. The exterior of the main store is magnificent, and the three-story building is particularly atmospheric, and it is very lively as soon as you arrive at the meal. However, there is no elevator, so the elderly and children should pay attention to safety when going up and down the stairs. Most of the branches are bustling with people as soon as they arrive at the meal, and they start waiting for a table at 5 p.m. The service is worth criticizing, although the food is served quickly, but the waiter is in a hurry, and he has not experienced any service. Due to the scattered location of the branches, which basically cover the whole city, customers can choose to dine at the nearest branch.