Guilin Stir-Fried River Snail Meat

Guilin Stir-Fried River Snail Meat is a "spicy little pleasure" for drinking and dining, with snail meat removed from shells for easy eating. The process involves repeatedly washing snail meat to remove sediment, blanching to remove fishiness, then stir-frying quickly over high heat with dried chili peppers, ginger, garlic, perilla leaves, and pickled bamboo shoots, seasoned with Guilin chili sauce and Sanhua Wine. The finished dish is bright red, with firm, elastic snail meat — perilla's freshness neutralizes fishiness, while pickled bamboo shoots' sourness and chili's spiciness enhance each other, making every bite spicy, fresh, and addictive. More convenient than shell-on stir-fried snails, it lets diners focus on the meat's freshness. At Guilin's night market stalls, a plate of stir-fried snail meat with ice-cold beer is a staple for locals' summer night gatherings. Foreign visitors are often drawn to the unique pairing of perilla and snail, sweating from spiciness but unable to stop eating, experiencing the bold charm of Guilin's spicy snacks.