Tai Er Sour Fish (Baiyun Airport T2 Terminal Store)
Sichuan cuisine · ⭐ 4.2
Shop T23D74, Domestic Terminal Level 3, Terminal 2, Guangzhou Baiyun International Airport, Airport East Avenue
Dragon Mate tips
If you are traveling in China to visit Guangzhou, this restaurant is worth a stop for great food. This restaurant is located at Shop T23D74, Domestic Terminal Level 3, Terminal 2, Guangzhou Baiyun International Airport, Airport East Avenue. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Non-spicy Perch Sour Cabbage Fish, Finger-Licking Fried Wings, Signature Bitter Orange Fish with Pickled Cabbage.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Guangzhou
- Category: Sichuan cuisine
- Rating: 4.2
- Address: Shop T23D74, Domestic Terminal Level 3, Terminal 2, Guangzhou Baiyun International Airport, Airport East Avenue
- Popular dishes: Non-spicy Perch Sour Cabbage Fish, Finger-Licking Fried Wings, Signature Bitter Orange Fish with Pickled Cabbage, Maoxuewang, Garlic Noodles with Shrimp
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Dishes
Non-spicy Perch Sour Cabbage FishFresh perch slices stewed with sour cabbage, seasoned with ginger and garlic, cooked slowly in water or broth. Highlights the tender fish and tangy cabbage.
Finger-Licking Fried WingsSpicy fried wings are a deep-fried dish made with chicken wings, marinated and coated in starch or batter before frying until golden and crispy on the outside while tender inside.
Signature Bitter Orange Fish with Pickled CabbageFresh 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.
MaoxuewangMaoxuewang 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.
Garlic Noodles with ShrimpGarlic 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.
Delicious Beef Stir-fry for RiceStir-fried beef with青椒, red pepper, and onion; marinated beef slices quickly stir-fried, then seasoned and cooked with vegetables, finished with a thickened sauce, perfect with rice.
Mapo TofuMapo 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.