LAOLAOSUANCAIYU

"Grandma's sauerkraut fish" that has been passed down for 30 years. Grandma is extremely particular about the selection and production process of ingredients. The indispensable soul "Sauerkraut" is fermented and marinated through natural lactic acid bacteria. In the process, only salt is used and no other additives are used to pass on the secret process of 30 years. After a month, it is necessary to wait for 20 days to mature. This most natural fermentation method makes the sour taste very mild, while retaining the fresh sweetness of cabbage.

The classic taste of sour and sour in memory

When I was a child, my grandma always cooked a large pot of pickled fish soup. After school, she would rush to the table and ate it with rice and tender fish meat. The pickled vegetables were sour and refreshing, and when I remembered, I would only have a long aftertaste.
Grandma's sauerkraut fish inherits the exclusive secret of grandma's thirty years of sauerkraut, and is accompanied by fresh and tender fish fillets, which are sour and sweet and fragrant. It also finely adjusts the taste of various traditional home-cooked Sichuan cuisine to match the taste buds of Taiwanese people, perfectly delivering classic dishes, which is definitely worth trying again and again.

【姥姥酸菜魚】姥姥酸菜魚（辣）

招牌酸菜魚從食材到烹調過程都十分講究！嚴選產地直送的新鮮大白菜，在醃製的過程中僅加入鹽，沒有加入其他的添加物，呈現出天然溫和、回甘的風味。

【姥姥酸菜魚】白湯酸菜魚（不辣）

不吃辣的人也別擔心，可以選擇湯頭濃郁鹹香的「白湯酸菜魚」，入口感受酸菜的清爽回甘，再搭配鮮嫩魚片，真的讓人忍不住一口接一口。

【姥姥酸菜魚】姥姥乾麵

主食則推薦大家試試Q彈筋道的「姥姥乾麵」，加入多種辣椒、辛香料煉製的辣醬，微辣鹹香吃味越吃越開胃。