TAI ER SICHUAN CUISINE 太二酸菜鱼 (ARCADIA) — Restaurant in Arcadia

Put your name on the waitlist if it’s busy! They’ll text you and you’ll have to confirm. We sat inside but there were still flies inside. We were constantly swinging our arms over the water/food when it arrived.

Non-spicy sauerkraut fish - I came twice. 1st time (weekend), we got the big one, there was glass noodle in it. Lots of fish! We had a table of 4. This is the 2nd time (weekday), we got the big bowl because they had a deal of adding 2 addition items to put into the bowl. We got the flat noodle and bean curd.. We didn’t get the bean curd… and there weren’t any of the glass noodle. We did get our flat glass noodle though. I will say, there weren’t as much fish as my first time. I’m assuming they don’t do it by weight but by feel of how much they put in? or look at our table size? I’m not too sure but I was disappointed with the amount of fish.

Tofu skin - cold dish - it will come really quick. Within 5 minutes of ordering. It a salty dish. It’s delicious though! Would recommend to try if you haven’t had before!

Braised spinach with shrimp - I made the mistake of eating the fish bowl then this dish. There was absolutely no taste. So if you get this dish. Eat this dish first, or taste it first!

Spicy squid - it comes with shrimp crackers - it’s a must get for me! I like the crispness and the spices.

String beans - delicious! A bit crispy and lots of flavor. Highly recommend!

Servers: very attentive. I do believe If table needs to have their food taken to go. Since they package it for us, I would prefer a guy do it as the women didn’t have enough strength to pick up the fish dish or the gloves didn’t help with the grip. Liquid splashed everywhere and the to go container was wet on the lid/sides. They still proceeded to put it into our bag without wiping it down. it was a mess when I got home. Their bag is...

Tai Er Sichuan Cuisine was my first real dive into traditional Chinese flavors, and it was an experience I won’t forget anytime soon. The staff was welcoming and friendly, and quickly brought tea and water. Ordering took longer than expected only because the online menu was in Mandarin, but nothing google translate couldn’t fix.

The star of the show was the sour and spicy fish soup (Suan Cai Yu) a bold, aromatic broth layered with floral and herbal notes, filled with tender white fish. The heat was not overwhelming , but it was the Sichuan peppercorns that took things to another level. It wasn’t just a fiery burn more like a numbing, almost electric sensation.

The mapo tofu was another standout, silky cubes of tofu floating in a deep, umami-rich sauce. The dumplings were another highlight. They had a juicy filling and were topped with a sweet bean sauce, which added a nice contrast to the savory flavors.

Tai Er delivered an experience that was both exciting and unfamiliar, but in the best way possible. The bold spices, the unique textures, the way the heat and numbness played against each other yet worked together. It’s the kind of place that invites you to step outside your comfort zone, and I’ll definitely be back to explore more of what the menu...

I didn’t know what to expect at this restaurant, this sauerkraut fish is phenomenal. It’s addictive, nice and spicy with peppercorns to add numbness. Unlike anything I have ever had. My wife and I loved this restaurant. The calamari is a must, nice dry herb seasoning and green beans are good too. Spoke to the manager Jay, said they have 600 restaurants around the world and only two in usa, in nyc and la. Said that it’s hard doing a single serve meal because this dish is meant to be eaten family style and people are not used to fish skin and fish in general. I told him to stick to what works and you can not accommodate everyone, it’s a great product and...