Chinese Guangxi Food: Hengzhou Raw Fish Feast!
Thin slices of river fish, paired with twenty vibrant toppings, create a taste adventure like no other.
In Hengzhou, part of Chinese Guangxi food culture, travelers can enjoy the famous Hengzhou Raw Fish. This dish is not only a star of Guangxi cuisine but also a symbol of hospitality and heritage. Often called a “fresh feast on the tongue,” it reflects the authentic flavors of Chinese Guangxi food.
For visitors, tasting Hengzhou Raw Fish is more than enjoying fresh flavors. It is a gateway into the traditions of Guangxi food, known for freshness, fragrance, and a hint of spice.
1. Origins: From Fishermen’s Wisdom to Guangxi Cuisine
The history of Hengzhou Raw Fish dates back thousands of years, when fishermen along the Yujiang River ate freshly caught fish raw for energy.
Over time, this survival food evolved into a banquet specialty. Today, it is a shining part of Chinese Guangxi food, marking the journey from simple meals to culinary art.
2. Cultural Meaning: A Gem of Guangxi Food Heritage
Hengzhou Raw Fish is recognized as an intangible cultural heritage of Guangxi. It embodies the “fresh, fragrant, sour, and spicy” style of Chinese Guangxi food.
In local culture, it is served during festivals and important banquets as the highest gesture of respect. Traditional rituals, such as the “first chopsticks” ceremony, bring wishes of luck and happiness.
3. Ingredients: Nature’s Gift to Guangxi Food
The secret to Hengzhou Raw Fish lies in six principles: fish variety, strength, whiteness, thinness, richness, and freshness.
The Yujiang River provides ideal fish species like mandarin fish and snakehead. Strong river currents give the fish firm texture, perfect for slicing into paper-thin, crystal-like pieces.
Guangxi herbs such as mint, perilla, and lemon enrich the flavors, while freshness remains the soul of this Chinese Guangxi food specialty.
4. Preparation: Mastery of Guangxi Cuisine
Chefs use four core cutting methods, creating slices just 1–2 millimeters thick. Every step, from bleeding the fish to delicate slicing, reflects the artistry of Guangxi food traditions.
5. Flavors: The True Taste of Guangxi
A bite of Hengzhou Raw Fish bursts with freshness. Herbs, peanuts, soy sauce, and wasabi blend with tender fish to create layers of flavor.
The result is fresh, sweet, aromatic, and lightly spicy—classic features of Chinese Guangxi food that keep travelers coming back.
6. Eating Style: The Guangxi Way
More than twenty toppings are used, from perilla and ginger to peanuts and sesame. Locals mix everything with soy sauce and peanut oil, ensuring each slice of fish is coated with rich flavors.
This balance of textures and aromas showcases the creativity of Chinese Guangxi cuisine.
7. Where to Try: Guangxi Restaurants
You can find Hengzhou Raw Fish in many Guangxi restaurants across Nanning, Guilin, and Liuzhou. Popular spots include “Gui Xiao Chu,” “Lao You Ji,” and “Chun Ji Roast Goose.”
Prices range from ¥88–188 per portion. Pair it with Li Quan Beer or Sanhua Wine for a true Guangxi food experience.
8. Tips for Travelers
Known as “Hengzhou Raw Fish” or “Guangxi Style Sashimi,” this dish is raw, so choose clean, reputable restaurants.
For adventurous eaters, it is a must-try highlight of Chinese Guangxi food, offering both flavor and cultural depth.
