The term "eating the emperor" is derived from the Tujia folk saying, which means that eating is more important than the emperor. Named after this saying, the Eat Emperor Restaurant belongs to Changsha 57 Degrees Xiang Company, focusing on Tujia cuisine in western Xiang. With its creative cooking, Tujia cuisine and ethnic minority customs, the Emperor has established a position in Hunan cuisine, and has more than 20 branches across the country. Just a few months after its opening in Xi'an, the distinctive Dining Emperor has gained high popularity and become a new popular Hunan cuisine brand.

The great creativity of the dining emperor is reflected in the on-site cooking, the restaurant embeds the induction cooker into the table, and the waiter cooks some of the dishes in front of the customers, which attracts a lot of attention. For example, the little scalper in Maoershan, the waiter serves the ingredients, stir-fries the special barbecue sauce in the casserole, adds the yellow beef, and then supplements it with parsley, mushrooms and other side dishes, and finally pours in rice wine, stir-fry and simmer for a few minutes. The beef is tender and mellow, heavy and spicy and refreshing, but the appearance is average, although the on-site stir-fry is more interesting, but the heat is insufficient, and there is a lack of pot gas. The spicy content of the little yellow beef is quite high, and diners who don't like spicy food can choose the fresh bamboo shoot slices in Tujia thick soup. Most Hunan restaurants are not good at soup, but the emperor takes fresh bamboo shoot soup as a must-order dish, and the products are excellent. Tujia soup is based on chicken broth boiled in a large pot, and the sweetness of the bamboo shoots is integrated into the chicken soup, the soup is golden and attractive, rich and mellow but not greasy, and the bamboo shoots are thin and crispy, which is loved by Xi'an diners.

Chopped Pepper Fish Head is the best-selling dish in the store, and it is firmly in the position of the main signature dish, but it is slightly flawed, and the fish is not firm enough, so it is better than the unique shape and authentic flavor. Different from the common halve-cut along the longitudinal axis, the emperor of the meal separates the fish head from the fish belly cross-cutting, and the four-catty big fish head stands on the central pillar of the dinner plate, showing a posture of standing tall, and the red and green peppers are stacked and mixed, which is quite imposing. The spicy flavor of chopped pepper and the acid of soy pepper penetrate into the fish, and the perilla is paved with the bottom, and the fish is dipped in red soup and eaten. The taste is passable, but the taste is slightly lacking, and the fish is a little loose, powdery, and not smooth enough. There are three flavors of fish head in the dining emperor, the restaurant said that the sauce pepper fish head is the most spicy, the chopped pepper fish head is the second, and the double pepper fish head is slightly spicy, but in fact, there is not much difference in the spiciness of the three. Overall, the chopped pepper fish head is at the middle level of Xi'an Hunan cuisine, and it is not amazing. Throughout the major Hunan restaurants in Xi'an, most of them are mainly promoted by chopped pepper fish heads, but the level is uneven, with Xi Fan, who ranks sixth on this list, is the most outstanding, and its chopped pepper fish heads are excellent in terms of meat quality, condiments, taste and taste, and there are no flaws.

The Emperor emphasized that the difference between Tujia Hunan cuisine and other Hunan cuisine schools is reflected in the treatment of oil. Hunan cuisine is always shown with the image of heavy oil and heavy salt, and the Tujia method of eating the emperor's big is heavy salt and light oil. For example, stir-fried fat intestines, most Hunan restaurants will first fry the fat intestines in oil and then fry them in the pot, and the emperor will marinate the fat intestines directly into the pot after eating, omitting the fried intestine link, because the fat intestine itself has more oil, and if it is fried again, it will make the taste too greasy. Another classic dish of Hunan cuisine, Mao's braised pork, is a favorite of many diners, but being too greasy is a common problem in many restaurants. After eating, the emperor first squeezed the pork belly out of the oil, then steamed it, then fried it and then stewed it. The first is to press the oil to remove part of the fat of the pork belly itself, and the second is to shorten the frying time and reduce the fat intake, so as to truly achieve oil but not greasy.

The decoration of the dining emperor is very recognizable, the restaurant embeds the sloping roof and wooden attic of the Tujia dwelling above the restaurant, and the walls and floor tiles are printed with phoenixes, totems and other patterns, and the bamboo fences and bamboo baskets used by the Tujia people are arranged around it, with strong ethnic customs. In addition, the waiters are dressed in Tujia ethnic costumes and have a warm attitude, but they are understaffed, and they appear to be rushed and busy during peak hours, and the serving speed is slow.