The scientific name of yellow mud snail is mud snail, which is distributed along the coast of my country. The body is rectangular, the head plate is large and thick, and the mantle is underdeveloped. The lateral legs are well developed and cover part of both sides of the shell. The shells are oval in shape. The larval shells are thin and brittle. The adult shells are hard and white. The surface seems to be carved with spiral rings, and the inner surface is smooth with a yellowish-brown outer skin. There is no snail tower, navel, or hem.

Most mud snails are pickled and eaten. Wash the newly caught mud snails with sea water, put them into a container, add salt, stir quickly, and let it sit for a while. After the mud snails die, remove the water, add salt, add some wine, and seal the mouth of the container. , after one week, it can be eaten and the fragrance will be fragrant. As long as it is unopened, it will not go bad if stored for a long time, and the taste is very fresh, crisp and fragrant. There is a poem from the ancients that praises: "In the spring, the bad soil is stored in ice, and the boat moves thousands of jars into Guxu. After An Qi wrote the fairy admonition, the wine and ink became tadpole books." Fresh mud snails can be put into soup. If eaten before cooking, the meat will become smaller and browner, and its taste is as delicious as oyster soup. Mucus snails contain a toxin in their surface mucus and internal organs. Toxins can be eliminated after pickling. Some people who eat uncooked mud snails will suffer from facial swelling and stiff toes, which Ningbo people call "fat mud snails". The symptoms will disappear after a few days. Therefore, it is best to use vinegar when eating, which can not only sterilize but also increase the deliciousness.

There are different ways to eat mud snails, each with its own characteristics. Generally, it is suitable for frying and cooking in an iron pan, but locals prefer to pickle it with wine. The specific production method is: select a large and fresh yellow mud snail, sieve out the mucus on the surface of the mud snail, wash it, remove the water, put it in a container, add some salt and rice wine, and then seal the mouth of the container , marinated for about a week. When the time comes, take it out and the aroma will hit your nostrils.