The powder in snail powder is very thick. Snail soup is made of natural spices and seasonings, such as snail, kaempferia kaempferia, star anise, cinnamon, clove and various peppers. Snail powder is fresh, sour, cool and hot, and its spicy taste is also unique. Using unique soft glutinous and refreshing rice flour, with sour bamboo shoots, peanuts, fried yuba, day lily, dried radish, fresh vegetables and other ingredients, as well as rich and moderate hot and sour taste and boiled snail soup. Because of the peculiar and delicious snail soup, people can eat it for a while.
It's mouth-watering to see its color before you taste it. Red is a layer of Chili oil floating on it, green is seasonal vegetables, and delicious snail soup permeates every vermicelli. Chili oil in snail powder is different from ordinary spicy, aggressive, tender and crisp, which makes people forget their own standards.
Historical origin of snail powder
Pepper was introduced to China from America in the late Ming Dynasty. At first, it was only used as an ornamental crop and medicinal material, and it didn't take long to enter the menu of China. After the strong entry of Zanthoxylum bungeanum into China, it set off a moderate diet revolution. Liuzhou people mixed it into snail powder to give full play to its role, thus producing snail powder. Many people who have eaten snail powder question why there are no snails in snail powder. It is said that the snail soup with snail powder is made from folk secret recipes such as snail meat, pig bones, medicinal materials and natural spices, and the snail meat after boiling will be discarded because its essence is concentrated in the soup.
Snail powder first appeared in the late 1970s. Although the history is not long, snails and rice noodles have a long history in Liuzhou. Liu Wen, who has been engaged in cultural relics archaeology in Liuzhou for more than 40 years, believes that from a small perspective, the historical and cultural development track of Liuzhou is a history of collecting edible snails.