Sichuan chain built around one standout dish: sour cabbage fish
Based on 123 reviews
excellent sour cabbage fishauthentic Sichuan flavorsgood value for quality
limited menu variety beyond the fishweekend waits without reservations
$40/person
Best for: Sichuan fans craving authentic pickled fish in the South Bay · Groups splitting a whole fish and a round of cold starters · A quick weekday dinner near Valley Fair with no reservation needed · Spice-seekers who want to calibrate their heat level on a focused menu
Busiest: Weekend dinner (6–8pm)
Reservations: Not needed
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Menu
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What to Order
3 dishes
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Sour Cabbage Fish (酸菜鱼)
Silky fish fillets poached in a tangy, Sichuan-peppercorn-numbing broth piled with pickled mustard greens — the dish the entire restaurant is built around
Cold Appetizer Plate
Rotating selection of chilled starters — typically including sliced cucumbers, marinated wood ear mushrooms, or cold tofu — sharp and bright against the rich main
Steamed White Rice
Essential order — the plain rice is the only thing that fully absorbs and balances the intense pickled-fish broth
