Guilin Lijiang River Dried Fish

Guilin Lijiang River Dried Fish is a "landscape flavor" gifted by the Lijiang River, made from wild small fish (such as stone moroko and groupers) using traditional drying techniques. Caught in the early morning, the fish are immediately washed, lightly salted in the abdomen, and hung on bamboo trays to dry in a ventilated place for 3-5 days until dry but still slightly flexible. The dried fish are golden in color, intact in shape, and emit a faint salty aroma and the scent of sunshine. They can be fried until crispy and sprinkled with salt and pepper as a beer snack, or stir-fried with pickled bamboo shoots and chili peppers, where the sourness and fish freshness enhance each other, making them perfect with rice. The clear water of the Lijiang River ensures the fish have firm flesh, and drying concentrates their umami. Every bite reflects the local wisdom of "living off the land and water." While cruising the Lijiang River, foreign visitors often see fishermen drying fish by the shore and can't resist buying a bag, enjoying the crispy fish while taking in the scenic views and feeling Guilin people's appreciation for nature's gifts.