Yangshuo hot pot of fish the fish are from the Lijiang River fish, is a good place for Chinese and foreign tourists enjoy local dishes. This dish of bright color, crisp and delicious, nutrient rich acid. Yangshuo become a famous name, have a style of one's own lai.

Yangshuo dry pot fish practice carefully, the first fish offal, dice, add ingredients flooded the system a few minutes, and then put into the pan fried, fried, boiled, with several families, on the table, with tomatoes, beans, cabbage, beans, water for leather, garlic and other side dishes. Colorful, be beautiful enough to feast the eyes, the taste of pickled cabbage, bean skin more pay too wonderful for words in the dishes.

Dry fried fish taste good, check (materials are used in the Lijiang River fish), complete varieties. Here to introduce several kinds of dry pot:

Dry pot sword fish bone (commonly known as sesame sword fish): the first two angle, scaleless, mouth wide, 3 -- 4 roots, BianTi gray. There are spots, measures about 50 -- 60 cm, weight about 2 -- 8 jins, generally live in the Lijiang river bottom waters, with fish, shrimp, and screws for food, this fish without thorns, and only one spine, meat tender, taste good, as the light of jiapin.

Dry fried carp: the fish mouth small, wide body shape, flake is fine, color variety, can be removed from two white bars, live in the Lijiang River water each water, to water plants for food, the body length of about 10 -- 500 cm, weight about 1 to 50 pounds, the fishbone, delicious meat, with fish hung male body men and women, since the fitness, the female body contains a large number of fish balls, ladies and eat can be beauty.

Dry pot black Grass Carp: This head mouth level, similarity, and a Grass Carp all black, scale equivalence, flesh and the stomach is small, about 10 -- 80 cm, weight about 1 -- 20 jins, generally live in the Lijiang River middle waters, with plankton as food. Meat fresh, delicious, high nutritional value.

Stewed crucian carp soup: the fish mouth small, smaller scale, more, smaller, ca. 10 -- 30 cm, weight about 1 -- 2 pounds, living in the Lijiang River water each water layer, with plankton as food, fresh meat. This fish stew, soup into a milky white, fragrant and tender taste. Tonic Jiapin lung.
阳朔干锅鱼所选用的鱼都是来自漓江的活鱼，是中外游客品尝地方美味菜肴的好去处。此菜色彩鲜艳、酸脆可口、营养丰富。成为阳朔一道别具一格、闻名遐尔的名莱。
阳朔干锅鱼的做法细致，先将鱼去内脏、切块，放入配料淹制几分钟，然后放入油锅中煎，炸，配以几种佐科煮成，上桌前，在配以西红柿、水豆付、酸菜、豆付皮、蒜子等配菜。色彩艳丽，秀色可餐，配菜中酸菜、豆付皮更有妙不可言的味道。
干锅鱼味道好、用料止(用的都是漓江的活鱼)、品种齐全。在此给大家介绍干锅几种鱼：
　干锅剑骨鱼(俗称芝麻剑)：此鱼头生二角、无鳞、嘴宽，有３——４根须，遍体灰色。有斑点，身长约５０——６０公分，体重约２——８斤，一般生活在漓江底层水域，以小鱼、虾、螺丝为食，此鱼无刺，仅有脊骨一根，肉味香嫩，口感极佳，为佐酒之佳品。
　干锅鲤鱼：此鱼头小嘴小、体形宽大、鳞片较细、颜色多样，可抽出两根白筋，生活在漓江水域各个水层，以水草为食，身长约１０——５００公分，体重约１－５０斤，此鱼刺少，肉味鲜美，雄鱼体内含鱼雄，男女自之可健身，雌鱼体内含大量鱼蛋，女士食之可美容。
　干锅乌草鱼：此鱼头小嘴平，与一股草鱼相似，通体黑色，鳞片中等量，肉厚且肚小，约１０——８０公分，体重约１——２０斤，—般生活在漓江中层水域，以浮游生物为主食。肉味鲜嫩、可口，营养价值极高。
　砂锅鲫鱼汤：此鱼头小嘴小、体形较小、鳞片较多，较细，约１０——３０公分，体重约１——２斤，生活在漓江水域各个水层，以浮游生物为主食，肉味鲜嫩。用此鱼炖汤，汤成乳白色，味香肉鲜嫩。是温补健肺的佳品。]