EMei Menu

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

[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.

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)

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. Can't be GFHandmade wontons filled with ground pork and garlic, served in a savory broth, topped with chopped scallions. (2 wontons per order)

[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, tofu, 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)

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. (Already Gluten Free)

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)

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.

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. 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.

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

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: 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. 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.

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.

[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. Small, springy, sweet glutinous rice balls floating in a sweet rice wine broth seasoned with goji berries and little wisps of egg whites.