Guilin River Snails

Guilin River Snails are local - characteristic snacks. They are made from mollusks of the Viviparidae family in the Guilin area, mostly growing in paddy fields, ponds, or ditches. The cooking method of Guilin River Snails is unique. Special Guilin - made pickled peppers are used as the soul seasoning, and then various ingredients such as scallions, ginger, and Sanhua Liquor are added and stir - fried and boiled together. Before cooking the river snails, the tails of the snails need to be knocked off. This not only makes it easier for the snails to absorb the flavor during cooking but also convenient for diners to suck out the snail meat. Guilin River Snails are relatively large in size, with plump and delicious meat. When eaten, the hot and sour taste spreads instantly on the tip of the tongue, stimulating the taste buds and whetting the appetite. Eating river snails requires the skill of "sucking". Picking open the top cover of the snail and sucking hard with the mouth, the delicious snail meat slides into the mouth. After eating the snail meat, take a sip of the snail soup. The soup combines the freshness of the snails and the flavors of various ingredients, being spicy and fresh. The unique flavor is irresistible. Whether as a street snack or a delicacy on the dining table, Guilin River Snails are deeply loved by both locals and tourists.