Guilin pickled dried fish fry

Guilin Sour-Fried Dried Fishlets is a characteristic stir-fry full of Lijiang River flavor, known as a symbol of local street food culture. The protagonist of this dish is small native fish from the Lijiang River, which are caught by fishermen and dried on bamboo trays, preserving the firmness and freshness of the fish. When cooking, dried chili peppers are first stir-fried until fragrant, then added with "sour" side dishes loved by Guilin people, such as pickled cowpeas and pickled bamboo shoots, to stir-fry a rich sour aroma. Finally, the dried fish is quickly stir-fried. The sourness of pickled cowpeas is mellow after fermentation, and pickled bamboo shoots release a unique wild flavor, creating a wonderful taste layer with the salty and crispy dried fish. Biting into it, the dried fish makes a "click" sound between the teeth, and the hot and sour taste instantly hits the tongue, making it a perfect match with a bowl of white rice. This dish is not only a home-cooked meal on Guilin people's tables but also a highly ordered dish in street food stalls. Foreign visitors may be shocked by its strong hot and sour taste at first, but after careful chewing, they can appreciate the integration of Lijiang River fishing culture and street food wisdom.