The E'mei Restaurant serves delicately made dishes of Sichuan food which are cooked in the Chengdu style highlighting the color, fragrance, flavor and shape. The dishes are various, rich, strong and mellow in flavor and focus on the cut and shape. Foods made here meet the taste of the Beijing people and this is a popular city restaurant.

Peking Opera master, Mei Lanfang, preferred the Sichuan food made at the E'mei Restaurant. In May 1960, he wrote a poem after a meal in the restaurant that stated: "after 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 blossoms as a gift to the restaurant.

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