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Tai Er Sour Fish (Yuyao Wucai City Store)

Sichuan cuisine · ⭐ 4.3

Level L5, Yuyao Wucailou City, No. 888 Chengdong Road

Dishes

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  Sliced Beef with Two Chilies

  Beef strips stir-fried quickly with green and red peppers, using a choppy cutting technique to maintain tenderness, seasoned simply.
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  Erge's Favorite Chicken Wings

  Erges Ai Ji Chi is a dish primarily made with chicken wings. After marinating, the wings are grilled until golden and crispy on the outside, while remaining tender and juicy inside. Paired with a specially crafted sauce, it adds depth and complexity to the dish.
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  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.
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  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.
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  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.
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  Joyful Brown Sugar Ice Jelly

  Xifan Sand Red Sugar Ice Jelly is a dessert made primarily with ice jelly, combined with red sugar syrup cooked from red sugar, and garnished with crushed peanuts, sesame seeds, mango pieces, and other ingredients. The ice jelly is extracted from sea lettuce or mesona herb, offering a smooth and refreshing texture. The red sugar syrup adds sweetness and aroma, while the toppings enhance the overall flavor complexity.
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  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.
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  Dry Onion and Mushroom Stir-fried Bok Choy

  A dish featuring stir-fried bok choy with dried onions and mushrooms, offering a fresh, savory taste.
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  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.
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  Spicy Braised Pork Intestines

  Hot braised pork intestines is a dish featuring pig intestines as the main ingredient, cleaned and simmered slowly in a seasoned broth with various spices to absorb rich flavors. The finished product is tender yet chewy with a deep taste.
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  Spicy Chicken Feet in Stone Pot

  A dish of chicken feet simmered in a stone pot with spicy chili and Sichuan peppercorns, offering a rich, numbingly spicy flavor.
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  Classic Black Fish with Sour Cabbage

  Classic black fish sour cabbage fish features fresh black fish with pickled mustard greens, ginger slices, garlic cloves, and dried chilies. Marinate fish slices in rice wine and salt, then blanch in boiling water with pickled mustard greens until cooked. Garnish with green onions and coriander.
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  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.
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  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.
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  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。
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  Crispy Egg Soft Glutinous Rice Balls

  Egg-crusted glutinous rice balls are made from glutinous rice flour, with the outer layer coated in egg liquid and deep-fried until golden and crispy, while the inside remains soft and chewy. To prepare, mix glutinous rice flour with water to form a dough, shape it into small portions, flatten them, then fry in hot oil until the surface becomes crispy. Next, pour egg liquid over them and continue frying to create a thin, crispy egg crust on the outside.
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  Watermelon Coconut Ice Jelly

  Watermelon coconut ice jelly is a cold beverage made primarily from watermelon and ice jelly. Watermelon is cut into pieces or juiced, then mixed with ice jelly and flavored with coconut milk or young coconut water. It is served chilled. No additional seasonings are added during preparation, preserving the natural flavors of the ingredients.
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  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.
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  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.
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  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.

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