Close

Tai Er Sour Fish (Huadu Lai You Lai Branch)

Sichuan cuisine · ⭐ 4.4

Shop No. 4051, 4th Floor, Lai You Lai Plaza, No. 39, Longzhu Road

Dishes

• 

  Clear Soup Baby Bok Choy

  Upper broth baby bok choy is a dish made primarily with baby bok choy, cooked together with ingredients such as century eggs and shrimp. The preparation typically involves washing and cutting the baby bok choy, then simmering it with century eggs, shrimp, and other ingredients in a rich broth until tender, followed by seasoning.
• 

  Non-spicy Perch Sour Cabbage Fish

  Fresh perch slices stewed with sour cabbage, seasoned with ginger and garlic, cooked slowly in water or broth. Highlights the tender fish and tangy cabbage.
• 

  Wuchang Rice

  Wuchang rice, made from high-quality rice grown in the Wuchang region and finely processed. It has a glossy appearance, soft and sticky texture when cooked, and a rich aroma. To prepare, simply rinse the rice, add an appropriate amount of water, and cook until ready to enjoy.
• 

  Five-Finger Balsamwood Roast Chicken

  Five-Finger Balsamwood Roast Chicken is a dish made with fresh chicken and seasoned with Five-Finger Balsamwood. The chicken is tender and juicy, with a rich aroma and unique herbal flavor.
• 

  Kids Meal

  Children's meals typically include steamed chicken breast pieces, boiled carrot cubes, and potato cubes, served with soft rice or noodles. The ingredients are simply cooked to ensure a tender and easy-to-chew texture, making them suitable for children.
• 

  Ice Cream Glutinous Rice Ball

  Ice cream zongzi is made by frying glutinous rice balls until crispy outside and chewy inside, then filling them with ice cream for a sweet treat that combines cold and hot flavors. Main ingredients include glutinous rice flour, oil, and ice cream. The dough is formed into small balls, deep-fried until golden, then cooled before adding ice cream.
• 

  Signature Bitter Orange Fish with Pickled Cabbage

  Fresh perch slices stewed with sour cabbage, seasoned with ginger, garlic, chili, and other spices, slowly cooked in hot water or broth. Main ingredients are perch and sour cabbage, accompanied by scallions and bean sprouts.
• 

  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
• 

  Spicy Mapo Tofu

  A classic Sichuan dish made with soft tofu, minced meat, and spicy seasonings like doubanjiang, chili, and Sichuan peppercorns. Known for its bold, numbing heat and savory flavor.
• 

  Tomato Fish Soup

  Fresh fish slices are marinated, lightly fried, then stewed with tomatoes, onions, and carrots in broth until the sauce thickens.
• 

  Stir-Fried Fresh Beef

  A dish of fresh beef stir-fried quickly with vegetables, known for its tender texture and rich aroma.
• 

  Old Jar Sichuan-style Fish in Sour Cabbage Sauce

  Old jar sour cabbage fish features tender fish meat and pickled sour cabbage as main ingredients, carefully cooked with various spices and seasonings. The fish is smooth and tender, the sour cabbage is refreshingly tangy, and the broth is rich and flavorful—a traditional dish that excels in color, aroma, and taste.
• 

  Mustard Shrimp Balls

  Mustard Shrimp Balls is a dish featuring fresh shrimp as the main ingredient, seasoned with mustard sauce. The shrimp are carefully prepared to maintain their tender texture, then paired with a unique mustard dressing that adds a spicy and refreshing flavor to the dish.
• 

  菜籽油爆炒鲜土鸡

  菜籽油爆炒鲜土鸡是一道充满锅气的家常菜。选用散养土鸡切块，用菜籽油高温爆炒，加入姜片、蒜瓣、干辣椒等香料一同煸炒至鸡肉金黄紧实。成菜鸡肉鲜嫩弹牙，表皮微焦，充分吸收了菜籽油独特的香气和香料的浓郁滋味，口感咸鲜香辣，锅气十足，是一道下饭的硬菜。
• 

  Spicy Squid

  Spicy squid is a dish primarily made with squid, stir-fried with chili peppers and various spices. The squid is sliced into rings and quickly cooked with chili, garlic, and other seasonings to retain its tender texture while allowing the spicy flavor to penetrate deeply.
• 

  Spicy Squid Tentacles

  Spicy squid tentacles is a dish made primarily from squid tentacles, stir-fried with chili, garlic, ginger, and other seasonings. The tender, crisp texture offers a smooth mouthfeel, enhanced by the rich spicy flavor.
• 

  Fresh Meat Cabbage

  Fresh meat cabbage is a Chinese dish made with fresh pork and cabbage, usually stir-fried together. It has a tender texture and a mild flavor.
• 

  Fresh Green Sichuan Pepper Fish

  Fresh green Sichuan pepper fish is made with fresh carp and seasoned with fresh green Sichuan pepper, dried chili, ginger, garlic, and other spices. The fish is tender and the dish has a rich numbing-spicy flavor.
• 

  Egg Stir-fried Tofu Skin

  Egg stir-fried tofu skin is a Chinese stir-fry dish made with tofu skin and eggs. The tofu skin is cut into pieces and stir-fried with beaten eggs, resulting in a crispy texture and delicious flavor.
• 

  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

Reviews