"We’re not really sure why there are cartoony bear-fish creatures on Yao Yao’s light blue walls, but we do know their specialty pickled fish is fantastic. This Chinatown Sichuan spot is often packed with friends and families digging through giant bowls of their vibrantly green signature dish. The pieces of bass filet are light, tender, and float in a tart and slightly spicy broth full of peppercorns and mustard greens. If you want more variety, split bowls let you order a second broth-filled dish like spicy boiled beef or fish in tomato broth. We also love the cold sides, like smacked cucumber salad and spicy chicken." - john ringor, adrian kane
John Ringor
