1. Red snail

Origin: Guangdong, Fujian

Suitable for boiling and sauce explosion, the shell is orange-red and smooth, extremely thin and light-transmitting. Snail meat is plump and delicate, delicious and nutritious, and has the reputation of "the pearl in the plate".

2. Coconut snail

Origin: Sanya, Hainan.

Suitable for cooking and soup, the shell is yellow-brown, like papaya, smooth with dark brown spots. It's delicious, tender and delicious, light and nutritious.

3. Emerald snail

Origin: Canada.

Suitable for boiling in water and adding salt fan, the appearance is white gray to bluish yellow. Snail meat is plump and delicate, delicious and nutritious, and has the reputation of "the pearl in the plate".

4.big rattlesnake

Origin: South China Sea and Deep Sea.

Suitable for charcoal roasting and stir-frying. The snail shell can be blown like a trumpet with a loud sound, so it is called a rattle snail. Mainly produced in the deep sea of the South China Sea, it is pure wild, fleshy and tastes like abalone.

5. Sweet snail

Origin: Guangdong, Fujian.

Suitable for boiling in water and frying in abalone sauce, long, round and thick, with flesh-colored shell and brown surface. The meat is tender and full, and the taste is delicate and smooth. High nutritional value.

conch

Origin: Hebei, Liaoning.

Suitable for boiling and sauce explosion, the edge of the shell is slightly square, large and thick. The meat is very delicious and chewy, and it is a typical natural food with high protein, low fat and high calcium.

7. Oncomelania hupehensis

Origin: Hubei.

Suitable for spicy frying, with a sharp cone on the outside. The shell surface is smooth or has thick and thin longitudinal ribs. The entrance is extremely fresh, big and full, neither fat nor greasy, and it tastes full of energy.

8.snail lion

Origin: Yunnan

Suitable for sauce explosion, sweet and spicy, conical or pyramidal in shape, with smooth and spiral edges. Small ones are tied with toothpicks one by one, and the taste is chewy and inelastic.

9.mud snail

Origin: Ningbo and Donggang.

Suitable for raw pickling and stir-frying, the body is rectangular, the head plate is large and thick, and the mantle is underdeveloped. Snail meat is refreshing, nutritious and especially delicious.

10. Cat-eye snail

Origin: Liaoning and Jiangsu.

Suitable for spicy frying and boiling. Named after it looks like a cat's eye. Its shell is thick, shiny, elastic, delicious and nutritious. It is a delicious conch that many people like to eat.

1 1. Hualuo

Origin: Guangdong coastal area.

Suitable for fishing juice and spicy frying, beige, relatively large, fleshy, neat texture, with black spots on it. The meat is delicious, crisp and refreshing, and it is a very popular high-quality marine shellfish in domestic and foreign markets.

12. snail

Origin: all over the country.

Suitable for spicy frying, the shell color is bluish brown, and the caudal vertebra is long and pointed. It is a delicious snail with very high nutritional value, tender and juicy meat, economical and practical, and is deeply loved by people.

13. Ampelopsis grossedentata

Origin: China, Japanese and Australian.

Suitable for boiling and sauce explosion, the shell top is purple-brown, the shell surface is yellow-brown, the taste is delicious, the nutrition is rich, and it contains many trace elements. It is a natural health food with high calcium, low fat and high protein.

14. Luo Hong

Origin: China, Japan.

Suitable for cooking, stewing soup and stewing soup. It belongs to large conch, with large and thick shell, grayish yellow or brown, rough shell surface, fleshy, yellow and strong fragrance.

15. Rainbow? Spiral shell

Origin: India.

Suitable for decoration, the shell surface is set in brown, pink, white or yellow background and decorated with spiral bands composed of stripes, spots or patches. Small shell, not much meat. Some places like to eat it as a snack and then put it away.