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Emei Restaurant was founded in 1950 and opened in a courtyard house on the north side of West Chang 'an Street. It is known as the "No. 1 Sichuan cuisine restaurant in Beijing". After moving to Xidan Shopping Mall, Yuetan North Street and other places, it moved to No. 58 Beilishi Road, Xicheng District in 2000. It was rated as one of the first batch of "Chinese time-honored brands" by the Ministry of Commerce of the People's Republic of China in 2006. It is a large-scale backbone enterprise under Jude Huatian Holdings Co., Ltd.

The Sichuan cuisine of Emei Restaurant adheres to the true inheritance of Wu Yusheng, a national treasure level Sichuan cuisine master. It pays attention to color, aroma, taste and shape. It is characterized by variety, breadth, thickness and mellow in taste. It is based on local traditional Sichuan cooking techniques and combines the eating habits and taste needs of people in the north and south. Adjust and innovate to form a unique Emei Sichuan cuisine. The dishes are exquisite and are good for their taste, making it more people-friendly. For decades, he has been deeply loved by celebrities and people from all walks of life in the capital. The famous dish of the town store "Kung Pao Chicken Diced" is a dish that wins the world.

Peking Opera master Mei Lanfang only loved Emei Restaurant's cuisine. In 1960, Master Mei Lanfang praised Emei Restaurant's cuisine on behalf of celebrities and diners. He happily wrote a letter and presented a painting of "Plum Blossom Blossom" and wrote a poem: "Emei is beautiful and beautiful, and everyone is drunk yet to stop. It should be clear about the times and cultivate extensively, and there are many ways to do good things."

In the mid-1950s, Emei Restaurant moved to a small door on Taipingqiao Street in Xicheng, which could only accommodate five or six tables. Mr. Mei Lanfang often came here to order Master Wu Yusheng's dishes, especially having a special liking for Kung Pao Chicken Dins, and even packed them and took them home. At that time, Emei Restaurant had poor facilities, and Master Wu always felt sorry. Once Mr. Mei came back for dinner and saw that Old Man Wu was uneasy, he said,"I came to eat vegetables, not tables and chairs." In fact, when Mr. Mei lived in Shanghai, he had heard of Master Wu's dishes. After Emei Restaurant opened in the north of West Chang 'an Street in 1950, Mr. Mei paid more attention to it and became a loyal diner and "famous ticket" of Mr. Wu. In 1960, after a feast, Mr. Mei was still not satisfied, so he wrote a poem and presented it to him: "The spirit of Emei is beautiful, and everyone is drunk. Be knowledgeable and cultivated widely at the right time, and be able to do everything well." Mr. Mei praised the beautiful dishes on the plate, Master Wu's character and cooking skills for his elegance of Mount Emei. The "Emei School Sichuan Cuisine" that Mr. Mei praised has since become even more famous. Famous guests such as Guo Moruo, Lao She, Zhao Puchu, and Qi Baishi are all frequent guests and guests at Emei Restaurant.

Since its opening, Emei Restaurant has always served "Kung Pao Chicken Diced" as the first dish, and it is one of the dishes that Master Wu praises. In the 1950s, Beijing hotels had high-class banquets, and they would send cars to Emei Restaurant to invite Master Wu for an "outside party." The dish "Kung Pao Chicken Diced" was praised as the "No. 1 Cuisine" by leaders of the State Council at that time. In 1996, Emei Restaurant reopened at No. 309 Zhao Dengyu Road, Xicheng District, and hung a plaque inscribed by Mei Lanfang himself. Mr. Mei Baojiu was invited to unveil the plaque that day. In 2000, he moved to the current address: No. 58 Beilishi Road, Xicheng District, bringing the unique "Emei School Sichuan Food" to its former glory.

The inheritance of time-honored brand skills and the development and growth of enterprises are inseparable from the cultivation of high-skilled talents. Sincethe first apprentice recruitment and apprenticeship activity in 2012, we have used the platform of the Master Studio to teach apprentices by words and deeds. We not only carefully teach apprentices the skills and skills of cooking and service, but also teach them the principles of being a person and cultivate their noble character. At present, these apprentices have become the backbone talents of Emei Restaurant who are independent and have both moral and artistic qualities, laying a solid talent foundation for the rapid development of Emei Restaurant.

Emei Restaurant's Kung Pao Chicken Dice uses first-class sour chicken leg meat, artificially hand-peeled peanuts, brown-red color, loose seeds and bright oil, small lychee has a strong taste, smooth, tender and refreshing, and only the red oil but not the juice. This is Emei Restaurant's unique loose seeds and bright oil method.

Kung Pao Chicken Diced is the famous dish of Emei Restaurant. The magic weapon of the town store lies in the five flavors of "sweet, sour, salty, spicy and hemp". They are sweet first and then slightly sour, with a slight pepper aroma, salty and fresh with a little bit of hemp. People can't stop taking a bite. No wonder Mr. Mei Lanfang only had a soft spot for "this bite" back then!

As the "representative inheritor of Emei Restaurant's Sichuan cooking skills", Comrade Mao Chunhe has done a lot of fruitful work in inheriting and developing Emei Restaurant's Sichuan cooking skills.

Comrade Mao Chunhe has always been diligent and conscientious in his work. Repeated research has been conducted on the standardization of the production process of flavor dishes to standardize the production of specialty dishes such as "Kung Pao Chicken","Dry Roast Fish","Mao Xuewang","Fish-flavored Shredded Pork","Emei Tofu","Emei Cold Noodles", and "Shuishui Chicken". It has won widespread praise from consumers with its stable dish quality, allowing the company to reap good economic benefits.

Comrade Mao Chunhe not only passed on the traditional and famous dishes of Emei Restaurant, but also committed himself to innovative research on special dishes and achieved remarkable results. He took the initiative to comply with the requirements of the times and worked hard to practice the concept of "low-carbon, environmentally friendly, and healthy" in dish innovation. He successively created "Luohan Buddha Jumps Over the Wall","Sugarbazhen Black Tofu","Shiguo Wild Mushrooms","Spicy Cod Strips","Kung Pao Herinaceus" and other new specialty dishes, which are deeply loved by consumers and increase the company's income by hundreds of thousands of yuan every year.

Comrade Mao Chunhe has represented the company in various cooking competitions in Beijing City and the country many times, and has achieved good results. In 2004 and 2005, he was successively awarded the "National Outstanding Chef Award"; in 2006 and 2009, he was awarded the honorary title of "Master of Chinese Culinary" by the China Hotel Association and the China Cuisine Association respectively; in 2008, he was awarded a senior assessor of Chinese cuisine and a national restaurant and hotel. Member; In 2010, he was named "Representative Inheritor of Sichuan Cooking Skills of Emei Restaurant, a Xicheng District Intangible Cultural Heritage Project in Beijing City"; In 2012, he was awarded the title of "Outstanding Chief Employee" by the Xicheng District Federation of Trade Unions; in 2016, Comrade Mao Chunhe was awarded a special allowance from the Beijing City Government.