One of the outskirt area that is not to be missed during the Guilin tour is Yangshuo阳朔. This is where the famous Li-River漓江 is located whereby it's recommended to take the bamboo raft to travel along this long river to enjoy the beautiful scenery of mountains in Guilin while you're relaxing in a slow and leisurely pace.
The most famous food in Yangshuo is called Beer Fish啤酒鱼. The river fish is cooked in Beer and added with some local vegetable or chili per your wish, then being served in whole with the scales are still attached to the skin. The whole fish is laid flat on the big plate, so it's kind of easy for us to remove the whole piece of skin that is full with the scales on top; but it's still a bit weird and abnormal to us to see the uncleaned fish scales. Frankly, we don't really taste the Beer and instead the sourness is stronger. According to a local here, the Chili is influenced more by sourness that is mainly due to the weather and topography in Guilin. I'm an extreme non-river fish lover that I've to eat the fish with a lot of sliced chili, in order to cover up the natural soil taste in the fish meat itself.
Our next dish is the Fried Green Beans with Chopped Pork干扁四季豆 and Claypot Meat-stuffed Tofu酿豆腐煲. Our favourite is the Green Beans; even it seems to be a little drier, but it suits our taste with a moderate sweetness, sourness and spiciness. The chopped pork has added up the aroma and refreshment that goes well with the beans. 
The Tofu that has been stuffed with blended pork is cooked with some tomatoes and capsicums in the sour Chili of Guilin. Even we dislike the Chili, but the Tofu itself is very smooth.
There's been plenty restaurants in Yangshuo that serve Beer Fish. 大师傅啤酒鱼 is one the restaurant that is recommended by the local people here. It's always an adventurous journey for us to try new dish even though the taste doesn't suit us.
Restoran Kampar Fish Jelly, a weird name to you? From the name, I've been wondering what they're selling and guess what, they're actually famous for its Hakka Noodle and also the 'Niang Tofu酿豆腐'. Hakka Noodle is a wide, flat noodle that is made mainly from flour and egg; that makes the noodle softer and tastier. Talking about 酿豆腐, it's actually the stuffed dishes whereby either the blended fish meat or meat are stuffed inside the vegetable, tofu or bean curd sheets before being fried or boiled in soup.
At Bagan Lallang in Butterworth, behind the housing area; it's located the Ong Cheng Huat Seafood王清发海鲜 or what the locals call it as Stall here. It's not a fancy restaurant and there's no air-conditioner, but it always packed with crowd especially during lunch hour or weekends. However, one good point is the efficiency or the speed of your food is served, within minutes... It's my turn to organize the eating trip and here we go to Ong Cheng Huat Seafood.
Talking about Stall, I love their signature drink of Coconut Tuak椰花酒. It's an alcoholic beverage that is made of fermented coconut flower dew. My favourite recipe is to mix the Tuak with Guinness Stout, because the bitterness of Guinness will neutralize the sweetness and sourness of the Tuak, resulting in a very smooth drink with a nice aroma. Anyway, not to drink too fast and too much... It's still an alcohol that can get you drunk ;)
Here comes our main character, the Steamed Red Snapper Head. The ingredients are just simpler the ginger, garlic and chili padi yet they've brought out the sweetness and freshness of the fish head perfectly. Moreover, we do enjoy the sourness of the soup that should come from the sour plum or the lime juice. It's the similar cooking method for the Kepah, but it's not as sweet as, as sour as and as delicious as the fish; I think partly is that the Kepah is too small and the meat is too thin.
Another famous dish here is the Spring Chicken. The meat is not only soft but the sauce to marinate the chicken has also absorbed into the chicken completely, leaving behind the aroma between your teeth. Anyway, this is not my plate as I don't think it really tastes very special or delicious and I definitely dislike the idea to eat the 'small-sized' chicken. The next dishes are the 
Sorry to say that we've to eat 'Paul'... Actually, our next order is the Octopus that is served with the Chili sauce that has been mixed with the grounded peanuts. The dish tastes normal but I do enjoy the chewiness of the octopus. 
When it's time to say Goodbye to a friend for her decision to join a new company, we've celebrated her farewell dinner in OXO Cafelab that is nearby Queensbay Penang.
What should we eat for our main courses? We've decided to do some sharing basis. The starter is the colourful Prawn Cocktail Salad. I like the crunchiness of the green apples, the fresh vegetables and the shell-less prawns that are perfectly dressed up by the thousand island sauce. We've taken two orders of pasta; the Fettucini A La Carbonara and the Chunky Pasta Chicken Bolognese Sauce that are in white creamy and red tomato sauces respectively. Just a quick remark: Don't put high expectation over the freshness of the seafood. The Fettucini is cooked in the white cream sauce with the slices of mushroom and ham but it somehow doesn't turn out to be over-creamy with a just-to-taste saltiness. I do prefer the Bolognese spaghetti that is full with the tiny, chopped chicken meat and the red tomato sauce has actually added a little sourness, to stimulate my appetite.
Another main character is the Hawaiian Chicken BBQ Pizza that I personally think it's tastier than Pizza Hut. I love the thin layer of bread dough that is not only crunchy but also being covered with chicken cubes, pineapples, capsicum; with a rich cheese spreads over the whole pizza. I can't recall the exact names of the next two dishes, but they should be sort of Fisherman Basket and the Chicken Thigh with Cheese in Indian Curry Sauce. 
