Snail powder is one of the special snacks in Liuzhou, Guangxi Zhuang Autonomous Region, which has a unique flavor of spicy, refreshing, fresh, sour and hot. [1] is a famous snack with the most local characteristics in Liuzhou. Snail powder is delicious because it has a unique soup. The soup is made up of natural spices such as snail, kaempferia kaempferia, star anise, cinnamon, clove, a variety of peppers, etc. On August 20th, 20 18, "Liuzhou snail powder" won the national geographical indication trademark [2]. In 2008, the hand-made skills of Liuzhou snail powder were selected into the second batch of intangible cultural heritage list of Guangxi Zhuang Autonomous Region. [3] In 2015, the official English name of snail powder was defined as "Liuzhou river snails rice noodle" in the third revised draft of Liuzhou snail powder local standard and pre-packaged Liuzhou snail powder local standard. [4] On March 2, 2019, the official of Liuzhou, Guangxi, the birthplace of snail powder, said that thanks to the concern of overseas friends, snail powder is an intangible heritage in Guangxi and is gradually applying for national and world-class intangible heritage [5]. Chinese name snail powder mbth Liuzhou River Snails Rice Noodle [4] classification of Guangxi cuisine, Guangxi snacks taste fresh, sour, cool, hot, spicy main ingredients snail, rice flour, sour bamboo shoots, vegetables, peanuts, fungus, yuba, day lily, dried radish, Chili oil snail powder smell smelly teacher's annual salary of 500,000. In 2020, Liuzhou snail powder became popular, and so did snail powder. 4 1 year-old Li Yongguo, known as the "Golden Nose", was hired urgently with a high salary of 500,000 yuan a year, and became a professional sour bamboo shoot smelly teacher, and his nose was also insured for 500,000 yuan. Baijiahao 2020- 10-27 Fast Navigation Production Process Flavor Features Nutritional Value Historical Origin of Nutritional Components Pepper was introduced to China from America in the late Ming Dynasty, initially as an ornamental crop and medicine, and it didn't take long to enter China's menu. After pepper entered China strongly, it set off a moderate diet revolution. Liuzhou people blended it into snail powder and brought it into full play, which led to snail powder. Many people who have eaten snail powder question why there is no snail in the snail powder. It is said that the snail soup of snail powder is made of folk secret recipes such as snail meat, pig bones, medicinal materials and natural spices, and the snail meat after the soup will be discarded because its essence is concentrated in the soup [6]. ***8 pieces of snail powder, the main ingredient of snail powder, first appeared in the late 1970s. Although the history is short, 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 aspect, the historical and cultural development track of Liuzhou is a history of collecting edible snails. More than 40 years ago, archaeologists in China discovered a large number of snail shell deposits in Bailiandong, Dalongtan Liyuzui and other sites. "About 20,000 years ago,' Liujiang people' living in Bailiandong began to catch snails for food and learned to use fire. Now there are still remains of primitive people' burning snails' in Bailiandong site." Jiang Jinyuan, director of the Bailiandong Cave Science Museum in Liuzhou, said. There are different opinions about the origin of snail powder, which can't be verified, but almost every legend has a strong "snail complex" and "rice noodle complex". In 2008, the hand-made skills of Liuzhou snail powder were successfully applied for the second batch of intangible cultural heritage list in the autonomous region. Huang Xiaoping, who was in charge of the application at that time, wrote in the application document: "The snail powder made by combining rice noodles with snails is a great creation of Liuzhou people, and its unique traditional handicraft skills are Liuzhou's precious intangible cultural heritage." [3] A bowl of snail powder, hot and sour, fresh and cool, whizzes past, which is the ecstasy of Liuzhou flavor. People praise 452 reading108,000 production process. Ingredients: rice flour (or dry-cut powder), snails, yuba. [7] Snail powder accessories: sour bamboo shoots, sauerkraut, pork spine, lettuce, fried peanuts, dried radish, black fungus, tsaoko, fennel, fragrant leaves and chopped green onion. Seasoning: salt, monosodium glutamate, rapeseed oil, cooking wine, sauce wine, pickled red pepper, pickled mountain pepper and Chili powder [8]. Snail powder is so smelly, why do some people love it more? One reading praise 229 reading 3. 1 10,000 production method Cut the lean meat from the pig bones and directly chop the spine. Soak snail in clear water for 1 hour to remove silt and earthy smell, and then wash it again. Cut the material into shreds and dices, pour some oil into the pot to fry the yuba slices (the oil should be hot when frying the yuba slices, but it should be fried away from the fire, otherwise it will be burnt), and then pour the remaining oil of the fried yuba into Chili powder to make Chili oil (pay attention to using the residual temperature of the fried yuba without adding fire). Boil the pork bones in a pot, add a tablespoon of rice wine to the water, fry shredded sauerkraut and diced sour beans in the pot, add a little oil, but don't put salt. Black fungus and pork (cut lean meat) are fried in a pot and added with a little salt. Put oil in the pan, add garlic and ginger slices to saute until fragrant, then add snails to fry, add one tablespoon of salt and half a tablespoon of spices to fry for 2 minutes, then add half a bowl of water, and boil them in bone soup. Cook the soup with snail meat for enough 1 hour, and then put the Chili oil prepared in advance into the pot (you don't need to add it if you don't like spicy food). Boil half a pot of water, add salt to the water (stir well to taste salty), scald the rice noodles in the water when the water is boiling, then pick them up, add the prepared ingredients, and finally add snail soup and snail powder to finish [9]. Note: If there are no snails, you can use other types of snails at will. The snail powder mainly depends on the soup base, and the taste of the soup must be adjusted [9]. The round rice flour prepared for making snail powder is not the usual fine rice flour, but rather coarse [1]. Accessories may not be added. Sour bamboo shoots, sauerkraut, fried peanuts, dried radish and chopped green onion can be added after the snail powder is ready. If the powder is dry-cut, the cross-section diameter is about 3 mm, it should be soaked in water in advance 1 hour, and cold water should be used, otherwise the powder will break after being cooked, and there is no elasticity [1]. If the snail powder is to be more delicious, it must be alive, soaked in water for 2 days, and put a piece of iron in the water to promote the snail to spit mud, which can not only inhibit the schistosomiasis parasitic in the snail body, but also ensure the sweetness of the snail meat [10]. Flavor characteristics Snail powder is fresh, sour, cool and hot, and its spicy taste is also its unique feature. It is made of soft and refreshing rice flour unique to Liuzhou, with sour bamboo shoots, peanuts, fried yuba, day lily, dried radish, fresh vegetables and other ingredients, rich and moderate sour and spicy 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 watch the color before you taste it. The red color is a layer of Chili oil floating on it, the green color is seasonal vegetables, and the delicious snail soup permeates every vermicelli. The Chili oil in snail powder is different from ordinary spicy, which is aggressive, tender and crisp, making people forget their standard.