Names and ways of eating common snails 1. Origin of red snails: Guangdong and Fujian. Suitable for boiling and popping in sauce. The shells are orange-red and smooth, extremely thin and translucent.

The snail meat is plump and delicate, delicious and nutritious, and is known as the "pearl on the plate".

2. Coconut snail origin: Sanya, Hainan.

Suitable for stir-frying and making soup, the shell is yellow-brown, shaped like a papaya, smooth and has dark brown spots.

It is delicious, tender and delicious, light in taste and very nutritious.

3. Emerald snail Origin: Canada.

Suitable for boiling and stir-frying with salt, the shell is white-gray to greenish-yellow in color. The snail meat is plump and delicate, delicious and nutritious. It has the reputation of "the pearl on the plate".

4. The origin of the giant snail: the deep sea of ??the South China Sea.

Suitable for charcoal grilling and stir-frying, the shell can be blown like a trumpet with a loud sound, so it is called ringing snail.

Mainly produced in the deep sea of ??the South China Sea, it is purely wild, has plump meat and tastes like abalone.

5. Xiangsnail origin: Guangdong and Fujian. Suitable for boiling or stir-frying with abalone juice. It is long, plump and thick. Its shell color is flesh-colored and its surface is earthy brown.

The meat is tender and plump, with a delicate and smooth taste.

High nutritional value.

6. Conch origin: Hebei, Liaoning. Suitable for boiling or frying in sauce. The edge of the shell is slightly square, large and thick.

The meat is very delicious and chewy. It is a typical natural food with high protein, low fat and high calcium.

7. Oncomelania origin: Hubei. Suitable for spicy stir-frying and boiling, and has a pointed conical shape.

The shell surface is smooth or has thick or thin longitudinal ribs.

It is very fresh in the mouth, big and plump, not fat or greasy, and tastes very energetic. 8. Origin of snails: Yunnan is suitable for stir-fried sauce, sweet and spicy. It is conical or conical in shape, with smooth snail edges and is small in size.

Prick one with a toothpick. The texture is chewy and not chewy.

9. Mud snail origin: Ningbo, Donggang.

Suitable for raw pickling and stir-frying, the body is rectangular, the head plate is large and plump, and the mantle is underdeveloped.

Snail meat is refreshing, nutritious, and particularly delicious.

10. Cat’s eye snail origin: Liaoning, Jiangsu.

Suitable for spicy stir-frying and boiling, it is named after its shape like a cat's eye. The shell is thick and shiny, the meat is plump and elastic, delicious and nutritious. It is a conch delicacy that many people like to eat.

11. Flower snail origin: Guangdong coast.

Suitable for cooking in sauces and stir-frying, it has a beige color, is relatively large, meaty, and has a neat texture with black spots on it.

The meat is delicious, crispy and refreshing, and it is a high-quality seafood shellfish that is very popular in domestic and foreign markets.

12.Original areas of snails: all over the country.

Suitable for spicy and stir-fry, the shell color is greenish brown and the tail vertebrae are long and pointed. It is a delicious snail with very high nutritional value. The meat is tender and juicy, economical and affordable, and is very popular among people.

13. Origin of flat jade snail: China, Japan and Australia.

Suitable for boiling and frying in sauce, the top of the shell is purple-brown and the surface of the shell is light yellow-brown. It is delicious, nutritious and contains a variety of trace elements. It is a natural health food with high calcium, low fat and high protein.

14. Red snail origin: China, Japan.

Suitable for stir-fry, braise, and soup. It is a large conch with a large and thick shell, grayish yellow or brown in color, rough shell surface, thick meat, firm yellow color and strong aroma.

15. Rainbow snail origin: India.

Suitable for decoration, the shell is on a brown, pink, white or yellow background and decorated with a whorl of stripes, spots or patches.

The shell is small and there is not much meat. Some places like to eat it as a snack and then store the shell.