Tai Er Sour Fish (Xingye Taigu Hu Store)
川菜 · ⭐ 4.0
Unit LG139, Basement Level 1, Xingye Taikoo Hui, No. 288 Shimen Yi Road, Nanjing West Road Subdistrict
Dishes
Non-spicy Black Fish Sour Cabbage FishA mild version of the classic sour cabbage fish dish, featuring tender black fish fillets simmered in a tangy broth with fermented cabbage and aromatic spices.
Unstoppable Crispy Pork StripsThe 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.
Grand Slam Snack PlatterThe 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.
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.
Shrimp and Broccoli SaladA refreshing cold dish featuring fresh shrimp and broccoli, blanched and mixed with seasonings for a light, nutritious meal.
Hibiscus Tangerine Blossom TeaA refreshing herbal tea made from hibiscus flowers and dried tangerine peel, known for its tangy flavor and digestive benefits.
Carefully Cooked RiceCarefully cooked rice is a staple dish made primarily from high-quality rice, which is washed, soaked, and slowly steamed. It has a soft and sticky texture with a rich aroma, making it a common base dish in daily meals.
Classic Black Fish with Sour CabbageClassic 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.
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.
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.