Tai Er Sour Fish (Jinbo Tian Di Branch)
川菜 · ⭐ 4.3
Shop 408, 4th Floor, Building S2, Jinbo World, No. 33 Jianshe Avenue
Dishes
Sliced Beef with Two ChiliesBeef strips stir-fried quickly with green and red peppers, using a choppy cutting technique to maintain tenderness, seasoned simply.
Erge's Favorite Chicken WingsErges 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.
Ice Cream Glutinous Rice BallIce 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.
18-Second Stir-Fried Fresh Pork LiverFresh pork liver sliced and stir-fried for 18 seconds with green onions, ginger, garlic, and cooking wine, resulting in tender, crisp, and fragrant texture.
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.
Sichuan Boiled BeefSichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
Boneless Chicken FeetBoneless chicken feet, made from fresh and tender chicken feet carefully deboned and marinated with a special seasoning. During cooking, the chicken feet fully absorb the essence of the seasonings, presenting an appealing color and aroma. The finished product has a chewy and smooth texture, making it a delicious snack perfect for leisure time.
Hibiscus Tangerine Peel TeaHibiscus and tangerine peel tea is made primarily from hibiscus and aged tangerine peel. Wash ingredients, then steep in hot water or boil briefly before drinking. Simple preparation, no complex cooking required.
Stir-Fried Fresh BeefA dish of fresh beef stir-fried quickly with vegetables, known for its tender texture and rich aroma.
Spicy Chicken Feet in Stone PotA dish of chicken feet simmered in a stone pot with spicy chili and Sichuan peppercorns, offering a rich, numbingly spicy flavor.
Old Jar Sichuan-style Fish in Sour Cabbage SauceOld 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 EggCrispy 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.
Mustard Shrimp BallsMustard 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。
Sichuan Pepper Crispy PorkPeperrind small crispy pork slices are made from pork, sliced thin and marinated to absorb flavor, then lightly coated with starch and deep-fried until golden and crispy. Finally, crushed Sichuan pepper and a适量 of salt are sprinkled on top to add a refreshing aroma and spicy numbing taste.
Shrimp with Baby Bok ChoyShrimp 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.
Crispy Egg Soft Glutinous Rice BallsEgg-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.
Lime Sweet and Sour ShrimpFresh 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.
Stir-Fried Fresh Meat with Shredded PotatoesMade from fresh pork and shredded potatoes, stir-fried quickly after slicing. Crisp and tender with a savory, slightly salty taste.
Fresh Meat CabbageFresh 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.