Appearance: Although the appearance of adult Ampullaria gigas is very similar to that of river snail, its body shape is larger than that of river snail. Pomacea canaliculata is large in size because it eats a lot and has a wide variety of foods, so it destroys many crops and vegetables, and reproduces very quickly, so it is listed as a pest. The color of Ampullaria canaliculata is yellow, while the appearance of Ampullaria canaliculata is bluish brown. There is obvious color contrast in the following picture. Spiral tower: the spiral tower of Ampullaria gigas is low, with a blunt, flat and short tail, which is very round. The spiral tower of snail is higher and the tail is pointed. This is also an obvious contrast, which can distinguish the snail from the snail at once. Screw cover: the screw cover of Ampullaria gigas is flat and has a large opening, while the screw cover of Ampullaria gigas is round and has a small opening. If it is a fried snail, you can pinch the shell near the mouth of the snail. If it breaks with a loud bang and looks crisp and thin, it may be a snail. Meat color: the meat of Ampullaria gigas is yellow and white (above), while the meat of Ampullaria gigas is bluish brown (below). The flesh colors of Ampullaria canaliculata and Ampullaria canaliculata correspond to their shell colors respectively, which is easy to remember. But sometimes the difference between the two is not very obvious, and observing the color of snail meat is only an auxiliary way to judge. Stripe: Pomacea canaliculata has longitudinal stripes and the surface is shiny, while Oncomelania canaliculata has only horizontal stripes but no longitudinal stripes. If longitudinal stripes are found on the snail shell, it can basically be judged as Pomacea canaliculata. The longitudinal stripes of the unprocessed Ampullaria gigas are still obvious, but the surface of the fried Ampullaria gigas is covered with a layer of sauce, which is not obvious. You can erase the sauce and observe it. Taste: Although the flesh of Amphibia canaliculata is edible, and its shell is thin and fleshy, it is not good in taste, and it is hard to chew, which is far less tender than that of snail. Although the flesh of snail is few, it is plump, delicate and delicious, rich in protein, iron, calcium and so on, which has high edible value and is known as the "pearl in the dish".