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Beer Fish is a signature dish of Guilin's Yangshuo county, and its taste is difficult to replicate elsewhere.
Both the ingredients and cooking techniques are essential aspects of the dish. Chefs in Yangjiang usually fish a live carp weighing about 1 to 1.5 kilograms from the Lijiang River and cut it without scraping the scales.
The fish is then fried with local camellia oil until it becomes golden brown on both sides. Next, it is garnished with Guilin-produced beer, peppers, tomatoes, and celery. The dish is done cooking once the soup has been reduced to 20 percent of its original volume.
The fresh and tender meat should feel thick and silky when eaten.
Yangshuo Beer Fish. [Photo/guilin.gov.cn]
