Beer Fish (Pijiu Yu)

Fresh grass carp or carp from the Lijiang River is first fried golden, then braised with beer, fermented black beans, tomato and pickled peppers; the result is tender fish in a thick, tangy-spicy sauce with a distinctive malty note.

Said to have been invented in Yangshuo in the 1980s, when a local cook combined Lijiang fish with domestic beer; the dish spread rapidly across Guilin and became the most-ordered dish for visitors to the region.

Served piping hot, the tender fish and tangy-spicy broth pair ideally with steamed rice; it is among the most popular local dishes on any Guilin table.

Defined by the beer-braising technique and the freshness of Lijiang river fish, beer fish is Guilin's most recognizable local specialty.