EMei has been serving Szechuan cuisine in Philadelphia's Chinatown since 2011, led by Master Chef Zhao, who has spent close to five decades working in the style. The kitchen builds its dishes around heat-packed chili oils and aromatic Sichuan peppercorns, applied across cuts of fish, meat, and produce.
The menu includes Chongqing spicy chicken, dan dan noodles, mapo tofu, and a Sichuan spicy offal stew, alongside seared Sichuan lamb chops and two takes on sea bass — one spicy and sizzling, the other crispy with a sweet-and-sour glaze and pine nuts. Dan dan noodles have developed a following as a standout order.
EMei sits within Chinatown's dense cluster of Chinese restaurants and has a sister restaurant, TingTing's. Demand runs high enough that regulars often book weeks out.
The menu includes Chongqing spicy chicken, dan dan noodles, mapo tofu, and a Sichuan spicy offal stew, alongside seared Sichuan lamb chops and two takes on sea bass — one spicy and sizzling, the other crispy with a sweet-and-sour glaze and pine nuts. Dan dan noodles have developed a following as a standout order.
EMei sits within Chinatown's dense cluster of Chinese restaurants and has a sister restaurant, TingTing's. Demand runs high enough that regulars often book weeks out.