Li River Beer Fish

Li River Beer Fish

　　A vibrant culinary highlight in Yangshuo — you won’t know what you’re missing until you try it, and once you do, you’ll be amazed. The beer fish is somewhat similar to the hot pot fish style found in Sichuan cuisine: the fish is first pan-fried in oil, then cooked with beer and various seasonings. The cooking vessel is quite unique — the fish is placed on a flat-bottomed plate, which sits in a basin of water, and the heat source is below the basin, rather than directly under the pan as in Sichuan hot pot. This method prevents the fish from burning and ensures even heating. The taste is surprisingly fresh, spicy, and delicious, with none of the usual fishy odor. Oh, and make sure to get the version with the scales on — the authentic beer fish has them fried until super crispy, which is absolutely delicious.

　　Yangshuo’s “Beer Fish” is a famous local specialty. The fish is fresh, spicy, and delicious, without any of the usual fishy smell. The aroma of the beer and the fish itself is enough to whet anyone’s appetite. The beer fish in Yangshuo is made using plump, live carp from the Li River, first pan-fried in raw tea oil produced in the mountainous regions of northern Guangxi, and then braised with premium beer from Guilin. This creates a uniquely crispy, tender, and savory flavor. In May 2002, Yangshuo Beer Fish won a gold award at the “Qishan Cup National Mixed Cuisine Exchange Competition Seminar” for its fragrant exterior, tender interior, golden crust, rich sauce, and lingering aftertaste. Since then, Yangshuo Beer Fish has proudly “swum” its way into the capital city.

　　Ingredients:

　　Main ingredients: Fresh fish from the Li River — grass carp or carp

　　Side ingredients: Green and red bell peppers, tomatoes

　　Seasonings: Salt, cooking wine, peanut oil, beer, light soy sauce, dark soy sauce, oyster sauce, scallions, ginger, chicken essence

　　Cooking Method:

　　From ingredient selection to preparation, every step of making beer fish is done with care. The fish typically weighs around two to three pounds and is ideally a lively wild carp, hairtail, or mandarin fish from the Li River. The fish is not descaled but is split in half. A live carp is gutted but left unscaled, then pan-fried vigorously until both sides turn golden brown. The scales should become soft and slightly curled, the fish body golden and slightly charred, yet the shape remains intact and firm.

　　Once the fish is fried, add the pre-sautéed vegetables, drizzle in the soy sauce, toss in diced tomatoes and chopped red chili peppers. Then use Lijiang Beer (Li River Beer) instead of water — pour in half a bottle of beer, cook the fish through, and reduce the sauce until about 20% remains (this leftover juice is also amazing for soaking rice). At this point, the beer fish is ready. The key to cooking the fish lies in controlling the heat — start with high heat and then lower it, allowing the color to gradually turn golden and the pieces to hold their shape.

　　The cooking vessel is also quite special — the fish is placed on a flat-bottomed plate, which sits in a basin of water, and the heat source is below the basin, rather than directly under the pan as in Sichuan hot pot. This method prevents the fish from burning and ensures even heating.

　　Nutritional Value:

　　Grass Carp — commonly known as “huangyu.” It is a herbivorous fish and is considered a warming, nourishing food that benefits the spleen, warms the stomach, soothes the liver, and dispels wind. It is suitable for those with a cold stomach constitution, those recovering from prolonged illness, people suffering from headaches, or those with poor appetite. Grass carp is best cooked with ginger, scallions, and garlic...