Close

Tai Er Sour Fish (Nanshan Laifushi Plaza Branch)

Sichuan cuisine · ⭐ 4.7

Unit 04-25/29, Level 4, Raffles City Shenzhen, No. 2163 Nanhai Avenue

Dishes

• 

  Unstoppable Crispy Pork Strips

  The irresistible crispy pork slices are made primarily from pork. After marinating, they are coated with a special frying powder and deep-fried until golden and crunchy. The finished dish has an appealing color, tender and juicy meat, and a crispy, delicious outer layer.
• 

  Finger-Licking Chicken Wings

  Finger-Licking Chicken Wings is a popular dish made from chicken wings marinated and then fried or grilled, served with a sweet and spicy sauce for an irresistible flavor.
• 

  Grand Slam Snack Platter

  The Grand Slam Snack Platter features a variety of Chinese snacks, with main ingredients including fried spring rolls, braised chicken wings, pan-fried dumplings, sticky rice in lotus leaf, crispy pork slices, and cold cucumber salad. The preparation methods include frying, steaming, braising, and cold mixing, offering a flavorful combination of different snacks.
• 

  Kung Pao Sweet and Sour Chicken

  Kung Pao Sweet and Sour Chicken is a Chinese dish made primarily with chicken breast, complemented by peanuts, scallions, ginger, garlic, and a specially prepared sweet and sour sauce. The chicken is cut into cubes and stir-fried until golden brown, then combined with fried peanuts and the seasoned sweet and sour sauce, quickly tossed to create a dish with a bright red color and tender texture.
• 

  Dry-Loaded Rice Noodles with Shrimp

  Dry tossed rice noodles with shrimp features fresh shrimp and rice noodles, soaked and mixed with cooked shrimp, seasoned and stir-fried without broth for rich flavor and texture.
• 

  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.
• 

  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
• 

  Sugar-coated Brown Sugar Ice Jelly

  A sweet dessert made with ice jelly, brown sugar syrup, and powdered sugar for a crunchy topping. Refreshing and flavorful.
• 

  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.
• 

  Crispy Pepper and Century Egg

  Crispy chili egg is a dish made primarily with small preserved eggs, enhanced with crispy chili peppers and spices. After peeling, the preserved eggs are cut into bite-sized pieces and stir-fried together with the crispy chilies until fragrant and the outer surface of the eggs turns slightly golden brown.
• 

  Homemade Fish Balls with Loofah

  Homemade fish balls stewed with loofah, mainly made from fish meat, loofah, and scallions. Fish meat is minced and mixed with seasonings to form balls, then boiled together with blanched loofah slices. The broth is clear and fresh, with a smooth, tender texture.
• 

  Cheesy Spicy Shrimp

  Fresh large shrimp are fried and stir-fried with spicy sauce and melted cheese. The shrimp is tender and juicy, coated with rich cheesy flavor and spicy sauce, delivering a delicious aroma and complex 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.
• 

  Garlic Noodles with Shrimp

  Garlic shrimp with rice noodles is made primarily with fresh shrimp and rice vermicelli. The shrimp are deveined with tails left intact, then stir-fried with minced garlic, scallions, ginger, and other seasonings until fragrant. Softened rice noodles are added and tossed together to absorb the savory flavor of the shrimp and the aroma of garlic.
• 

  Shrimp with Baby Bok Choy

  Shrimp and Baby Bok Choy is a dish primarily made with fresh shrimp and baby bok choy. Wash and cut the baby bok choy into segments, and prepare the shrimp by peeling and removing the intestinal vein. Boil water in a pot, blanch the baby bok choy, then drain and set aside. Heat oil in a wok, sauté minced garlic until fragrant, add the baby bok choy and stir-fry, then add the shrimp and continue stir-frying. Season with salt, chicken essence, and other seasonings until fully cooked.
• 

  Lime Sweet and Sour Shrimp

  Fresh shrimp is marinated and quickly stir-fried with lime juice, sugar, and salt. The dish features a refreshing taste with balanced sweet and sour flavors and a bright lime aroma.
• 

  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.
• 

  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.
• 

  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