Guilin Beer - Braised Fish - A Carnival Feast on the Tongue

Guilin beer - braised fish is definitely a carnival feast on the tongue. This dish uses fresh and plump live fish from the Lijiang River as the main ingredient. The fish is killed and cooked immediately to ensure the tender taste of the fish. When cooking, first fry the fish until both sides are golden. At this time, the fish skin becomes crispy and fragrant. Then, pour the local special Guilin beer into the pot, allowing the beer to quickly blend with the fish at high temperature, removing the fishy smell and enhancing the aroma. The malt aroma in the beer slowly penetrates into every texture of the fish, making the fish more tender and juicy as it absorbs the mellow flavor of the beer. In addition to beer, a variety of side dishes such as tomatoes, peppers, ginger, and garlic are added. The sweet and sour taste of tomatoes adds a special flavor to the fish, the peppers bring a slight spiciness that stimulates the taste buds, and the ginger and garlic further enhance the overall aroma. The beer - braised fish after being served is attractive in color and fragrant. Pick up a piece of fish with chopsticks and put it in your mouth. The tender fish spreads on the tip of the tongue, and the mellow flavor of the beer and the rich flavors of the side dishes bloom together in the mouth, making people immerse in this deliciousness and fully enjoy this carnival on the tongue.