Beer Fish, known as "pijiu yu" in Chinese, is a famous dish from Yangshuo, a scenic town in Guangxi Zhuang Autonomous Region. It is a signature of Guilin cuisine and has become a must-try for tourists visiting the area. The dish is said to have been created by local fishermen who used beer to cook freshly caught fish, giving it a unique, aromatic flavor. Today, it is one of the most iconic dishes of Guangxi, loved for its bold taste and comforting warmth.
Preparation Steps
Preparing the Fish: A fresh carp or grass carp is cleaned and cut into thick slices. The fish is lightly fried until the skin is golden and crispy.
Cooking: The fried fish is placed in a pot with a rich sauce made from beer, soy sauce, sugar, ginger, garlic, and chili peppers. Tomatoes and scallions are often added for extra freshness.
Simmering: The dish is simmered over medium heat for about 10–15 minutes until the fish absorbs the flavors and the sauce thickens.
Serving: The fish is served hot, often in a clay pot, garnished with fresh herbs.
Review and Appreciation
Beer Fish is loved for its tender, flaky fish and its rich, savory sauce with a hint of hoppy bitterness from the beer. The combination of chili and tomatoes adds a delightful tangy and spicy kick.