E mei Restaurant is a time-honored brand offering Sichuan food in Beijing. It was set up in 1950. The chief cook, Wu Yusheng, dedicated himself to making Sichuan food. Before coming to Beijing, he stayed in Shanghai, Hong Kong and Macao serving celebrities and distinguished politicians and earned great fame. After 40 years work in E mei Restaurant, he established E mei-styled Sichuan food which stands out of others and made the restaurant well-known for Sichuan food.

E mei Restaurant has its dishes delicately made and cooks Sichuan food in Chengdu style which highlights color, fragrance, flavor and shape. The dishes are various, rich, strong and mellow in flavor, and focus on cutting and shaping. Foods made here meet Beijing people' s taste, and is popular in the city.

Peking Opera master Mei Lanfang preferred Sichuan food made in E mei Restaurant. In May 1960, he wrote a poem after a meal in the restaurant that goes: "After the dinner in E mei, we are full and satisfied, in such a well-ordered time, a good chef makes wonder in the kitchen." He also painted a picture of plum blossom as a gift to the restaurant.

Featured dishes: Sauted Diced Chicken with Peanuts and Chili (Gongbaojiding), Braised Prawns with Soy Bean Paste, Braised Pork, Sauted Shredded Beef with Chili Sauce Plain Boiled Chinese Cabbage.