The History and Culture of Yangshuo West Street in Guilin

Guilin Yangshuo West Street was built at 1674. It is adjacent to Lijiang River in the east, directly to Dongling, to Frost Peak in the west, and to Lianbi Peak adjacent to it. Paved with local betel nut marble, it is dark and shiny, and the low brick house left over from the Qing Dynasty, with white walls and red windows, reveals the simplicity and elegance of Lingnan architecture.

The western section of the early West Street was surrounded by a city wall, so it didn't go directly under the Gaoze Peak beside the highway as it is today. Going out of the city from West Street, you have to go through a small street opposite Jiangxi Guild Hall, called Xiheng Street, and turn to the main west gate. So Xiheng Street is actually a part of West Street.

Later, after the road from Guilin to Lipu was built, in order to get out of the city from West Street, a direct road was demolished from the city wall, and the earliest bus station was built next to it.

At that time, in order to adapt to the trend, the section from east to west was renamed Xima Road. After the founding of New China, it was always called West Street. During the Cultural Revolution, it was renamed Dongfeng Road because it avoided the word "West", meaning "East Wind Overwhelms West Wind". It was not until 1982 that the old name was restored.

West Street is a perfect combination of Chinese and Western cultures. Historically, except for a few shops, most residents of West Street were farmers. For a long time, they have maintained a semi-commercial and semi-agricultural state of "semi-rural and semi-store, which can be used for business and farming", making Xijie people form a dual character of being open-minded in the city and loyal in the village. Although West Street has become the main tourist service street in Yangshuo, people in West Street still maintain their simple character.

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Yangshuo West Street Specialty: Beer Fish

Yangshuo is a beautiful food culture landscape. I don't know if I don't eat. If you eat it, you will be surprised. If you don't try, you will really waste your time coming here. Beer fish is a bit like hot pot fish in Sichuan cuisine. First fry the fish in oil, then burn it with beer and various seasonings.

Cooking utensils are very special. The fish is put in a flat-bottomed plate, with a pot under it, put some water, and then the fire below, unlike Sichuan hot pot, which directly puts the pot on the fire.

In this way, the fish on it is not easy to burn and heated evenly, and the entrance is really spicy and delicious, without the fishy smell of the fish itself. By the way, you must eat authentic scaly beer fish. Fish scales are crisp and delicious.

Yangshuo's "beer fish" is a famous local specialty in Yangshuo. The fish is tender, spicy and delicious, without the fishy smell of the fish itself. The smell of beer and fish can greatly increase people's appetite.

The beer fish in Yangshuo is made of fresh carp from Lijiang River in Yangshuo, fried with raw tea produced in the mountainous area of northern Guangxi, and stewed with fine beer produced in Guilin, which has a unique crisp and tender flavor.

Baidu Encyclopedia-Yangshuo West Street in Guilin