Ba Yu Sauerkraut Fish: The Taste of Classic Delicacy.

Ba Yu Sour-Fish – The Space-Sized Powerhouse

Remember the last time you queued 30 minutes for a pricey, family-style hotpot?

Ba Yu tore up that playbook: single-serve clay bowls, lightning-hot, sour-plum broth, still bubbling when it hits the counter.

•  One dish = a thousand stories

– Staple-lean Northeast cabbage + farm-raised fish fillet

– DIY spice level from mellow-citrus to “face-melt” chilli oil

•  Packed out daily: every 100 ft² kiosk averages 1,000 bowls and clears five-digit USD profit each month.

•  Fly-in fans confess “worth every mile” after their first spoon of lip-smacking gravy.

Franchise Snapshot

Footprint: 10 ft² — fits in a food-court wedge

Staff: 3 people, zero-chef pipeline

Menu: core sour-fish, plus nine rotating mini-dry-pots, lion’s head meatballs, seasonal crawfish & lamb to keep the line cycling.

Small box, big numbers. If you like the sound of “90-second order-to-serve” and “cash-on-counter,” talk