Embed Notice

I think they changed my mind on sauerkraut fish.

As a person who prefers southern Chinese food which doesn’t have any sour flavors or vinegar at all really, I’ve never been able to have a few bites of a sauerkraut dish fish. It was always so overwhelmingly sour at every place I’ve tried it, the soup wasn’t enjoyable to me (I love all soups but sour soups don’t work for me). I really think Tai Er has managed to strike a very fine balance between sour and savory that I prefer. The fish was great quality and the soup was the best I’ve had. There’s something I appreciate about this obsessive take on flavors here, even if my usual southern Chinese food flavor profiles are totally different.