Yangshuo's signature dish: what it costs per jin, which fish to pick, and how to order it without surprises.
Bottom line: Beer fish (pijiu yu) is Yangshuo's signature dish: a whole river fish braised with beer, tomato, and green pepper, priced by weight at roughly 50-90 RMB per jin. For two people, budget about 120-250 RMB - and always confirm the price per jin before the fish is weighed.
The dish is genuinely good and genuinely easy to overpay for. The fish is usually fried first to set the skin, then simmered in a shallow pan with beer, tomato, and mild chilli until the sauce reduces. It arrives at the table still bubbling over a small flame. The flavour is savoury-sweet rather than fiery, which makes it one of the more approachable dishes for visitors wary of Sichuan-level heat.
Despite the name, this is not beer-battered fish. Whole beer is poured into the braising liquid, where it tenderises the flesh and adds a faint malty sweetness that balances the tomato. The pan is typically finished with green pepper, onion, and a handful of coriander. It is a shared dish - one fish serves two people comfortably with a side of greens and rice.
| Location | Price per jin (500 g) | Typical total for two |
|---|---|---|
| West Street, Yangshuo town | 70-90 RMB | 180-280 RMB |
| Yulong River countryside restaurants | 50-70 RMB | 120-200 RMB |
| Xingping ancient town | 55-75 RMB | 140-220 RMB |
| Mid-range hotel restaurant | 80-120 RMB | 220-350 RMB |
The spread is wide, and almost all of it comes down to location rather than quality. A countryside restaurant ten minutes by e-bike from town frequently serves a better fish for two-thirds of the West Street price. Remember that side dishes, rice, and drinks are billed separately, so the fish is rarely the whole bill.
| Fish | Price per jin | Texture | Notes |
|---|---|---|---|
| Jian gu yu | 60-90 RMB | Fine, tender, few bones | The classic choice; mild and worth the premium |
| Mao gu yu | 50-70 RMB | Firm, slightly more bones | Good value everyday option |
| Common carp | 40-60 RMB | Coarser, more bones | Cheapest; better in the braise than grilled |
Ask to see the live fish in the tank and to have it weighed before it goes to the kitchen. Restaurants expect this and it is not rude - it is the normal way to buy a whole fish in China. If a shop refuses to show you the weight, walk on; there are dozens of alternatives within a few hundred metres.
If you are driving, the countryside restaurants along the Yangshuo self-drive routes have parking, which removes the taxi or e-bike logistics of a dinner out.
Point at the fish you want in the tank, confirm the per-jin price and the weight out loud, and specify the heat level. Then order one green vegetable and a bowl of rice each - the fish alone is rich and the greens cut through it. Most restaurants take WeChat Pay and Alipay; see our China digital setup guide if you have not set these up. Service is quick, and a beer fish dinner typically takes about an hour.
Source & verification: Prices are August 2026 typical ranges reported across Yangshuo town, Yulong River, and Xingping; holiday periods and riverfront terraces sit at the top of the range.
Fish is priced by weight, typically 50-90 RMB per jin (500 g) depending on species and location. A fish for two people is usually 2-3 jin, so expect 120-250 RMB for the dish before drinks and side dishes.
Mostly river fish from the Li River system - jian gu yu (a mild, fine-textured carp) is the classic choice, with mao gu yu and common carp as cheaper alternatives. Ask to see the live fish before it is weighed.
Mildly. The standard preparation uses beer, tomato, green pepper, and a little chilli. Most kitchens will adjust the heat if you ask when ordering - say 'bu la' for no chilli or 'wei la' for mild.
West Street is the most convenient but the most expensive. Countryside restaurants along the Yulong River and Ten Mile Gallery charge noticeably less and are where locals take visitors. Always check the price per jin before sitting down.
Confirm the price per jin and the fish weight before it is killed, check whether the menu price includes the broth and side vegetables, and avoid shops that quote only a total. Ask for the fish to be weighed in front of you.
Yes, beer is used in the braise, though most alcohol cooks off during simmering. A trace remains, so anyone avoiding alcohol entirely should choose a different dish.
Beer fish is the classic dinner after a day on the river.
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