""People often assume Sichuan food is all about spice, but there's so much more. We built this concept around showing the richness and depth of Sichuan - that it can be balanced, elegant, and still unforgettable.""
""Virtually every table of diners orders the Sauerkraut Fish, which has become a signature dish for Tai Er, highlighting the restaurant's focus on unique and flavorful offerings.""
Tai Er Sichuan Cuisine has launched its second Bay Area location in Santa Clara's Westfield Valley Fair mall, currently in soft opening. The grand opening is scheduled for the week of April 20. Known for its signature dish, poached fish with house-fermented sauerkraut in pork bone broth, the restaurant also offers specialties like Chongqing Spicy Crispy Chicken and Tofu with Golden Salted Egg Yolk. Exclusive dishes for the Valley Fair location include Lime-Glazed Sweet & Sour Shrimp and Truffle Vegetarian Fried Rice. The restaurant aims to showcase the richness of Sichuan cuisine beyond just spice.
Read at The Mercury News
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