Sichuan style restaurant that specializes in spicy whole fish cooked in a spicy broth made with sour pickled vegetables (aka Chinese sauerkraut), dried red chiles, and Sichuan peppercorns. The dish is can be quite spicy depending on the level of heat you choose. We went with Medium Spice level, and it was quite spicy for our table. The Sichuan peppercorns gave that nice numbing effect that somewhat neutralizes the burn from the chiles. Unfortunately, the dish was quite salty. In fact, almost all of their dishes were over-seasoned.
The fish used was tilapia. In our Extra Large sized order, the used 2 loosely filleted tilapia. I say “loosely filleted” because the skin is not remove, and you would definitely encounter bones that are still inside each chunk of fish meat. So, eat with care.
Pricing here seemed rather high for the quality of the dishes, and their sizes. Even a bowl of steamed white rice costs $2 per bowl.
Service here is typical of restaurant from Mainland China. The staff is nice, but other than serving you your dishes, and provide you with the basics, they don’t do anything extra, such as refilling water glasses.
The best dishes of the night were the chicken feet and the vegetable dishes as well.
We did enjoy quirky English names given for their dishes, almost literal translations from the quirky Chinese names.