EMei Restaurant

Name: EMei Restaurant
Address: 915 Arch St, Philadelphia, PA, 19107, US
Telephone: 215-627-2500

Szechuan Chinese

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Mon-Thu and Sun 11am-9pm; Fri-Sat 11am-10pm

915 Arch St, Philadelphia, PA 19107
215-627-2500
Last verified: September 2026
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EMei Chongqing spicy chicken with dried red chiles and scallions

Featured Dishes

Chongqing Spicy Chicken
- Signature
- Spicy
$19.95
Dan Dan Noodles (w or without Pork)
- Spicy
$9.95
Famous Mapo Tofu
- Signature
- Spicy
$19.50
Famous Sichuan Spicy Offal Stew
- Spicy
$32.95
Seared Sichuan Lamb Chops
Not found under this exact name on the current Yelp menu (closest match is Dry-Fried Spicy Lamb Slices Seasoned with Cumin, $25.95); price left unassigned to avoid mismatching a different dish
Spicy and Sizzling Sea Bass
- Spicy
$44.95
Crispy Sweet and Sour Sea Bass with Pine Nuts
- Signature
$42.50
General Tso's Chicken
$19.95

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Szechuan-style (American menus): The older Wade-Giles spelling of Sichuan. On American-Chinese menus "Szechuan beef" or "Szechuan chicken" signals a spicy garlic-chili sauce with vegetables; on a Sichuan restaurant's menu the same word means the real thing, so expect Sichuan peppercorn and real heat. On this menu as: Famous Sichuan Spicy Offal Stew · Seared Sichuan Lamb Chops.
Dan dan noodles: A Sichuan street dish: wheat noodles under a sauce of chili oil, Sichuan peppercorn, sesame paste and preserved vegetable, topped with crumbled fried pork and stirred together at the table. Numbing, nutty and savory rather than simply hot. On this menu as: Dan Dan Noodles (w or without Pork).
Mapo tofu: Soft tofu in a glossy red sauce of fermented broad-bean paste (doubanjiang), chili and ground Sichuan peppercorn, traditionally with a little minced beef or pork. The name honors the pockmarked (ma) old woman (po) said to have invented it in Chengdu; a vegetarian version is common. On this menu as: Famous Mapo Tofu.
Chongqing chicken: Bite-sized fried chicken buried in a mound of dried red chilies and Sichuan peppercorn. The chilies are for aroma, not eating, so pick through them for the crisp, numbing-hot chicken. On this menu as: Chongqing Spicy Chicken.
General Tso's chicken: Battered, deep-fried chicken chunks glazed in a sweet, tangy, mildly hot sauce with dried chilies and broccoli on the side. Created by Hunanese chefs in Taiwan and New York in the 1970s; the general it is named for never tasted it. On this menu as: General Tso's Chicken.
Sweet and sour: Battered pork, chicken or shrimp in a bright glaze of vinegar, sugar and ketchup or hawthorn, with pineapple, onion and bell pepper. The Cantonese original (gu lao rou) is tangier and less neon than the takeout version. On this menu as: Crispy Sweet and Sour Sea Bass with Pine Nuts.

How these dishes compare

Sweet and sourtypically $15.73 across 196 menus
Mapo tofutypically $15.95 across 169 menus
Chops & lamb chopstypically $28.99 across 163 menus
General Tso's chickentypically $16 across 117 menus
Dan dan noodlestypically $12.95 across 88 menus
Chongqing chickentypically $18 across 32 menus

EMei Restaurant on our other sites

WokMenusChinese menus, with a glossary of Chinese dishes

EMei Restaurant

Menu

Featured Dishes

How these dishes compare

EMei Restaurant on our other sites

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