Yangshuo Beer Fish: A Riverside Delicacy of the Li River

Yangshuo Beer Fish stands as an iconic dish of Yangshuo, Guangxi, celebrated for its fresh-spicy aroma and rustic character. Born along the banks of the Li River, it features fresh carp from the river cooked in a unique broth made with local beer, tomatoes, chili, and fermented tofu. The fish is first pan-seared to crisp the skin, then simmered in the beer-based sauce. The flavor is vibrant and addictive—the sweetness of tomatoes balancing the chili’s heat, while the beer tenderizes the fish and adds a subtle malt aroma, all enhanced by the umami depth of fermented tofu.

What distinguishes Yangshuo Beer Fish is not only its unique cooking method but also its cultural connection to the local lifestyle. It is said the dish originated from local fishermen who used beer to neutralize the fishy odor while enhancing freshness—a perfect pairing with the scenic riverside dining experience. Today, it remains a must-try for visitors and a comfort food for locals, especially enjoyed in the cool evenings.

Now, Yangshuo Beer Fish is not just a local specialty but a culinary symbol of Guangxi’s landscape. From family-run eateries to upscale restaurants, it has also found its way into frozen packages for travelers to bring home. This dish is more than a meal—it’s a taste of the Li River’s freshness and the warm, straightforward spirit of Yangshuo.