TAI ER SICHUAN CUISINE

Experience house-fermented sauerkraut fish from this global Sichuan sensation.

Tai Er gives its San Mateo menu a clear centerpiece: sauerkraut fish. Sliced fish is poached in pork-bone broth with fermented greens, chili, and Sichuan peppercorns, bringing together sour, savory, and spicy elements. We like that the restaurant also lists a non-spicy version, making the signature dish more approachable for different preferences. The surrounding menu offers plenty of ways to build a shared Sichuan meal. Wok-seared spicy beef, beef with wild matsutake mushrooms, and stir-fried spicy pork belly provide substantial alternatives, while garlic vegetables and salted-egg-yolk tofu add variety. House-special beef fried rice can accompany the table or form the basis of a simpler order. Tai Er's appeal is its focused specialty paired with a useful range of wok-cooked dishes, so a meal can revolve around the fish while still giving everyone something else to explore.