TAI ER uses perch to make Suancai & Fish, the essence of which is selected, and tastes elastic and delicious. Perch is very delicate, and needs to be raised in 20 ℃ ~ 30 ℃ unpolluted water. Although the cost of raising it is higher than grass carp and snakehead, the meat is firmer and more tender. Such good ingredients are also more suitable for making Suancai & Fish.


We use of real pottery jar to pickle cabbage, compared with others, our Suancai retains moisture content in the pickling process, without much loss to ensure a crisp taste. In this way, our Suancai is crisp and delicious, truly making Suancai that is generally considered very common taste better.


Egg Coated Glutinous Rice Rolls With Brown Sugar
Crispy egg coat outside soft glutinous rice cake. A different experience with brown sugar syrup
Non-stoppable Fried Crispy Pork
Crispy outside and tender inside. One bite and you will be really impressed
Tasty Fried Chicken Wings
Crispy on the outside and soft on the inside.You will love our delicious chicken wings
Fried Crispy Prawn Topped With Mustard
Crispy shrimp with refreshing mustard sauce. You will definitely love it
Spicy Boneless Chicken Feet
Boneless chicken feet, spicy and delicious
Tender Beef With Chili Sauce
Tender beef in chili oil, so appetizing
Preserved Quail Eggs With Chili Pepper
Quail preserved egg in salty sweet sauce, a perfect match for rice