Even your most adventurous foodie friends might turn their nose up at the thought of eating "sour fish soup." If they do, they will be missing out. The "sour" comes from pickled mustard greens, and this rich, sour, oily, velvety and spicy dish is nothing short of spectacular. The broth is full of ribbons of pickled mustard greens, ginger, dried chiles and Szechuan peppercorns. Delicious fresh chunks of fish (flown in live each morning from a farm in Iowa) or beef rise to the top of the broth. To order, choose the flavor of the soup: classic, spicy or vine pepper numb. Next, choose the size (S, M, L) and your main ingredient: tilapia, largemouth bass, wagyu beef or a combination of tilapia and beef. Then pick the add-ons, which include options like tofu, potato slices, enoki mushrooms, lotus root, rice noodles, luncheon meat, bean curd sticks or chewy cellophane noodles. The bowl arrives with a side of rice and you spoon the soup on top of the rice and get ready for the party to start in your mouth.