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{{#seo:
|title=Beer Fish / Yangshuo Beer Fish (啤酒鱼) - Chinese Food Wiki
|keywords=Beer Fish,啤酒鱼,啤酒魚,Yangshuo Beer Fish,阳朔啤酒鱼,Guilin,Li River carp
|description=Beer Fish (啤酒鱼) is Yangshuo's signature dish of Li River fish fried with its scales on and braised in local beer with tomato and chili.
}}

{{Infobox chinese food
| image = Beer Fish.jpg
| caption = Beer Fish
| alternate_name = Pijiu Yu; Yangshuo Beer Fish; Guilin Beer Fish; Li River Beer Fish; 阳朔啤酒鱼; 啤酒魚
| pinyin = Pí jiǔ yú
| type = Pan-fried whole fish braised in beer with tomato and peppers
| course = Shared main / tourist specialty
| country = China
| region = Yangshuo County, Guilin, Guangxi (West Street restaurants); wider Guilin area and Guangxi-themed restaurants
| other = Yangshuo Li River fish braised in beer — not Beer Duck, not Sichuan boiled fish
}}

'''Beer Fish''' (Simplified Chinese: 啤酒鱼; Traditional Chinese: 啤酒魚; Pinyin: ''Pí jiǔ yú''; usually '''Yangshuo Beer Fish''' / 阳朔啤酒鱼) is the best-known local dish of Yangshuo in [[Guangxi Food|Guangxi]], near Guilin. A fresh river fish—classically a Li River carp, though grass carp and other species are common—is split, pan-fried with its '''scales left on''' until they crisp and curl, then braised in beer with tomato, green and red peppers, garlic, ginger and soy. It is usually brought to the table in a shallow pan kept warm over a burner. The dish is a fixture of Yangshuo's West Street tourist dining scene. Origin accounts differ: Guilin local press credits a 1990s Yangshuo food-stall cook with adding beer to an older braised Li River fish, while another story credits boatmen who topped up a drying fish pot with beer; both should be treated as '''soft, local''' origin stories. Beer Fish is '''not''' [[Beer Duck]] and '''not''' [[Sichuan Boiled Fish]].<ref name="glrb">[https://epaper.guilinlife.com/glrbpc/glrb/20240307/Articel0405004NR.htm Guilin Daily (2024-03-07): Yangshuo beer fish feature]</ref><ref name="qq">[https://news.qq.com/rain/a/20231114A08BF800 Tencent News (2023): Yangshuo beer fish report]</ref>

== Characteristics ==

Crisp, edible scales and browned skin; tender flesh; a tangy-savory, lightly malty sauce with tomato sweetness and chili heat; good with rice spooned into the pan juices.

== Ingredients (overview) ==

Whole river fish (carp, grass carp or similar); local lager; tomato; green and red chilies; garlic, ginger, scallion; soy sauce; oil (camellia or peanut in many descriptions). Overview only—not a recipe.

== History and culture ==

Became famous from the 1990s alongside Yangshuo's growth as a backpacker and tour-bus destination; local writing reports a 2002 national cooking-contest award that helped spread its reputation beyond Guangxi. Guilin's local press names individual restaurateurs connected with the dish; those claims are best read as local history rather than exclusive invention. English menus say "beer fish," "Yangshuo beer fish" or "Li River beer fish."<ref name="ys">[https://www.yangshuo.net/meishijie/tesemeishi/43-beer-fish.html Yangshuo.net: Li River beer fish]</ref><ref name="glrb" />

== Serving and variations ==

Tabletop pan main shared with rice and local vegetables. See [[Guilin Rice Noodles]], [[Grilled Fish]], [[Sweet and Sour Carp]] and [[Beer Duck]].

== See also ==

* [[Beer Duck]]
* [[Grilled Fish]]
* [[Sichuan Boiled Fish]]
* [[Guilin Rice Noodles]]
* [[Guangxi Food]]
* [[List of dishes (A-Z)]]

== References ==
{{Reflist}}

Beer Fish - Revision history

Admin: [CFWK] Create dish page (Infobox + Commons)