Guilin Snail Rice Noodles

Guilin Snail Rice Noodles, less famous than Liuzhou's, have unique "Lijiang flavor"—with snail soup and pickled bamboo shoots as soul, spicy-sour-fresh. To make it, snails are simmered 6 hours with pork bones and spices into soup; rice noodles are blanched, topped with fried tofu skin, pickled bamboo shoots, cowpeas, peanuts, greens, then poured with snail soup and red oil. Guilin's version has milder pickled bamboo shoots and adds Lijiang dried fish for river freshness, with milder spiciness. First sip the soup for snail umami, bamboo shoot aroma, and chili heat; then the noodles—smooth, coated in broth, with crispy tofu skin and peanuts. Its aroma fills night markets; locals add a fried egg (soaking broth into a runny yolk). Foreigners may wonder at the bamboo shoot smell but often love the complex flavor, finding it like "spicy-sour noodle soup"—representing Guilin's bold tastes.