Tai Er Lao Tan Zi Suan Cai Yu (Festival Walk Branch)

The restaurant's signature dish. Sliced perch is cooked with secret recipe pickled cabbage from the old cellar. The fish is tender and smooth, the soup is sour and spicy, and the pickled cabbage is crisp and appetizing, making it a great dish with rice.

A large portion of the signature pickled cabbage fish, suitable for sharing among multiple people. Sliced perch is cooked with secret recipe pickled cabbage. The flavor is sour and slightly spicy, and the fish is delicate and boneless.

Classic Sichuan dish. Duck blood, tripe, ham, and other ingredients are cooked in a spicy red oil broth. It is麻辣鲜香 (numbing, spicy, fresh, and fragrant) with a rich variety of textures.

Beef slices are stir-fried with a large amount of green and red chilies over high heat. The beef is tender and flavorful, with a rich chili aroma, making it a very appetizing spicy dish.

Creative dish combining slow-cooked tender beef brisket with tomatoes and cheese. The flavor is rich, sweet, and sour, with a creamy aroma and a tender texture.

Classic Hunan stir-fry. Minced beef is stir-fried with chilies and cilantro over high heat, giving it a strong wok aroma. It has a spicy, savory, and fresh flavor, perfect for pairing with rice.

Chicken pieces are deep-fried until crispy, then stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is crispy on the outside and tender on the inside, with a strong numbing and spicy flavor, making it a great dish to pair with drinks.

A famous Sichuan dish. Tender tofu is stewed in a spicy and numbing sauce, usually with minced meat and broad bean paste. It has a smooth texture and a numbing, spicy, hot, and fragrant flavor.

A special set menu composed of selected dishes, including main course and side dishes.

Traditional Sichuan cold dish. Poached chicken is drizzled with a rich red oil sauce and sesame seeds. The chicken is tender, and the sauce is a combination of numbing, spicy, fresh, and fragrant.

Boneless chicken feet, convenient to eat. Soaked in a special spicy sauce, they have a crisp and springy texture, making them a popular appetizer.

Century eggs (preserved eggs) are cut into pieces and served with pickled chilies. The unique flavor of the century egg complements the spiciness of the chilies, with a soft and slightly spicy texture.

Classic Sichuan cold appetizer. Thinly sliced beef and ox tongue (or offal) are drizzled with red oil, Sichuan peppercorn powder, and braising liquid. It has a rich, numbing, and spicy flavor with a chewy texture.

Pork trotters are stewed for a long time and then cooled, resulting in a chewy skin and meat. Usually served with a spicy dipping sauce, it is rich in collagen.

A refreshing salad appetizer. Blanched broccoli and shrimp, served with salad dressing. It has a light flavor, is refreshing, and healthy.

A cold mixed dish of seafood and chicken, served with a sauce made from minced garlic and chili. It has a fresh and delicious taste with a rich garlic aroma and a hint of spice.

Fried chicken wings, golden and crispy on the outside, juicy on the inside. Moderately seasoned, it's a snack suitable for all ages.

Sichuan specialty snack. Marinated pork belly strips are battered and deep-fried until crispy, then sprinkled with chili powder and Sichuan peppercorn powder. Crispy on the outside, tender on the inside, with a numbing, spicy, and savory flavor.

Traditional dessert. Glutinous rice cake coated in egg and deep-fried, resulting in a crispy exterior and a soft, stretchy interior. Served with brown sugar syrup, it is sweet and delicious.

A platter featuring a selection of the restaurant's popular fried snacks. Ideal for diners who want to try multiple flavors at once.

Large prawn balls deep-fried until crispy, served with a special mustard sauce. The slight pungency of the mustard perfectly balances the sweetness of the shrimp, with a springy texture.

Balls made from mashed sweet potato, filled with cheese. Fried to a slightly crispy exterior, the filling is sweet and has a molten cheese aroma.

Tender baby cabbage stir-fried or braised with shrimp in superior broth. It has a sweet flavor, retaining the original taste of the vegetables and the freshness of the seafood.

Stir-fried Chinese flowering cabbage (Cantonese style), flavored with shallots and mushrooms. It has a crisp texture with a light aroma of shallot oil.

Delicious perch noodles, the broth is usually stewed with tomatoes, giving it a sweet and sour appetizing flavor. The fish is tender, and the noodles are chewy.

Sichuan-style dumplings with shrimp filling. Drizzled with a special red oil sauce, it has a slightly spicy and sweet taste, with thin wrappers and large fillings.

Chongqing specialty noodles. Dry mixed noodles served with soft peas and savory minced meat (zajiang). Mix well before eating for a rich and complex flavor.

Steamed white rice. It is an essential staple to accompany pickled cabbage fish and other spicy dishes.

A small portion of steamed white rice, suitable for customers with smaller appetites.

Famous Sichuan dessert. Transparent and smooth ice jelly drizzled with rich brown sugar syrup. It has a cool and refreshing taste, perfect for relieving spiciness.

Fruity flavored ice jelly. Mixed with fresh watermelon and coconut milk, it has a fresh and sweet taste with a tropical flair.

Refreshing fruit tea. Combines the sweet and sour flavors of starfruit, passion fruit, and lemon, with a fragrant tea base, it is very refreshing and cuts through richness.

Classic Chinese sweet soup. Smooth red bean paste paired with silky milk jelly. Moderately sweet with a delicate and warming texture.

Traditional Cantonese dessert soup. Contains coconut milk, water chestnuts, and other cooling ingredients. It has a rich texture and is effective in clearing heat and relieving summer heat.

A meal set designed for children. Usually includes non-spicy main courses, snacks, and vegetables, with mild flavors and balanced nutrition.