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Tai Er Sichuan Cuisine | Richmond
Sichuan restaurant · City Centre ·
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The 22 Best Restaurants in Richmond, BC | Eater
"Amid all of Richmond’s hot pot restaurants and their endless choices of broths and add-ins is the quirky Too Two Chinese Sauerkraut Fish. At the entrance is a display of large clay jars storing pickled mustard greens that ferment for 30 days. This constitutes the “sauerkraut” for orders of suan cai yu, big bowls of hot-and-sour broth containing chunks of fish topped with chile peppers and Sichuan peppercorns. Diners decide the size of their fish orders (from small to “the feaster”) as well as what else to put in the broth. [$$$ - $$$$]" - Jay Friedman
Eater
