Wei’s opened a few months ago in the old Korean fried chicken space. They serve classic pickled fish soups from the Sichuan, Hubei provinces.
We got their top two fish soups. A flavorful, aromatic, highly satisfying meal.
Old pot sauerkraut fish soup (large) with snakehead fish, and 4 included ‘side dishes’ that actually went into the pot itself- yuba, sweet potato glass noodles, baby cabbage and tofu. The yuba and glass noodle was made for taking in all the flavors from the soup. the fish soup was seasoned. Tanginess from the pickled vegetables and the snakehead was delicate and went well with the broth. We all liked it.
Sauerkraut was more of a convenient translation for them but the vegetable wasn’t really sauerkraut.
Green sichuan pepper sauerkraut fish soup (small) with snakehead fish and 2 sides dishes- wood ear and lotus root. This one has a bit of ma la from the peppercorn, and shared the same broth from the other pot. The two side had more crunch to it but didn’t soak in the soup as well. They said its a bit spicier, but its not very spicy, which was totally fine.
Classic Crispy-coated chicken tender. Nicely fried. Tender.
Came with unlimited jasmine rice which also went very well with the tangy broth.
I don’t know if its a good thing or bad thing that they have, according to them, 1800 branches. But this is their first one in California, apparently.