The common pickled fish is grass carp, while the Taier pickled fish is about a catty and a half of bass. The biggest advantage is that it has no small thorns, but it also pays attention to the skill of the master. Although the fillet of perch is tender, it is easy to disperse firewood after being sliced, which is very well handled. Fish fillets are thin and tender, and the key is to keep a whole piece of fish when they are clamped, so that they will not be scattered all over the floor!

The fish soup of Taier pickled fish is another feature, with moderate acidity and sourness, which is more in line with Cantonese tastes. Probably just when you feel sour and spicy, it just stops! It's really rare to stop at a critical point that you can accept! Just like tickling, it just tickles your heart, which is particularly comfortable and satisfying!

Taier's dish of pickled fish is also quite creative. Compared with ordinary pickled fish, it has less red oil, and more pickled vegetables, sour radishes and pickled peppers are mixed together, with a yellowish green color and a few fresh chrysanthemum petals on the surface, which makes this big dish look like a painting!

The other two dishes are exquisite, attractive in appearance and delicious. Especially this broccoli, golden soup base, with some sour bamboo shoots, tastes particularly fresh!