Wait an hour and review the new pickled fish in Boston with tears

🐟 Bu Er Jia (No.2 Family) Sour Fish Soup: Boston’s New Sichuan Spot—Is the Hype Worth the Wait? This new spot’s vibe and logo scream "Tai Er" (a popular Chinese sour fish chain)—and the lines? Just as crazy. On a cold weekday night, we waited 50 minutes… to eat in 30. Spoiler: The fish is solid, but the sides? Not so much. 🌟 The Main Event: Sour Fish Soup Sichuan Pepper & Sour Cabbage Versions 🌶️ • Both taste similar—tangy, savory, and slightly spicy, with the Sichuan pepper adding a mild numbing kick. • Fish: Advertised as "fresh hot spring fish," but it’s just tender, boneless black fish fillets (still good—flaky and slippery). • Add-ons: Thinly sliced veggies (bok choy, tofu) soak up the broth perfectly. • Best part: The broth over rice—sour, salty, and addictive. Worth the visit for this alone. ❌ The Disappointing Sides Chicken Gizzards 🐔 • Rubbery, not crispy—tastes like it’s been sitting out. Worse: Found a hair in the dish. Yikes. Kung Pao Chicken Wings 🍗 • Mediocre—dry meat, basic sauce. Nothing to write home about. Spicy Saliva Chicken 🌶️ • Sauce is good (tangy, spicy), but the chicken is tough and tastes old. Crispy Fried Pork (Xiao Su Rou) 🐷 • Heavy on the batter, light on the meat—but the spicy dipping powder saves it. Osmanthus Lotus Root 🌸 • Sweet, sticky, and refreshing—the only side worth ordering to balance the spice. 📍 The Verdict Vibe: Tiny, cramped, and loud (not ideal for chatting). Wait: 50 minutes is way too long—go only if there’s no line. Value: ~$45/person (fair for the fish, but the sides feel like a ripoff). #BostonSichuan #NewRestaurantsBoston #SourFishSoup #BostonEats