"Tai Er has built a global reputation with over 500 locations by obsessing over details like its hallmark 23-day house-fermented sauerkraut fish."
"The spacious restaurant features an open kitchen where skilled chefs execute high-heat wok dishes that capture authentic smokiness and aroma."
"Standouts on the expanded menu include location-exclusive creations such as lime-glazed sweet and sour shrimp and truffle vegetarian fried rice with mushrooms and seasonal vegetables."
"Diners will also savor wok-seared black pepper beef, house special beef fried rice, fresh appetizers, and desserts like fried mochi cubes served with ice cream."
Tai Er Sichuan Cuisine is set to open its second Bay Area location at Westfield Valley Fair in Santa Clara, following its success in San Mateo. The restaurant, known for its 23-day house-fermented sauerkraut fish, aims to provide bold flavors in a modern dining environment. The menu features exclusive dishes like lime-glazed sweet and sour shrimp and truffle vegetarian fried rice, alongside favorites such as wok-seared black pepper beef and fried mochi cubes. The grand opening is scheduled for the weekend of May 1st.
Read at Thesanjoseblog
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