Snail noodles are one of the specialty snacks in Liuzhou City, Guangxi Zhuang Autonomous Region. They have a unique flavor of spicy, refreshing, fresh, sour and hot.

[1] It is the most famous snack with local characteristics in Liuzhou.

The deliciousness of snail noodles is also due to its unique soup.

The soup is made from snails, kaempferol, star anise, cinnamon, cloves, various chili peppers, and other natural spices and seasonings.

On August 20, 2018, “Liuzhou Snail Noodles” obtained the National Geographical Indication Trademark [2].

In 2008, Liuzhou's snail noodle hand-making skills were selected into the second batch of intangible cultural heritage list of Guangxi Zhuang Autonomous Region.

[3] In 2015, in the third revised draft of the "Liuzhou Snail Noodles Local Standard" and "Prepackaged Liuzhou Snail Noodles Local Standards", it was stipulated that the official English name of the snail noodles was: "Liuzhou river snails rice noodle".

[4] On March 21, 2019, Liuzhou, Guangxi, the birthplace of snail noodles, officially stated that it would like to thank overseas friends for their concern. Snail noodles are Guangxi’s intangible cultural heritage and are gradually applying for national and world-class intangible cultural heritage [5].

The Chinese name of snail noodles and the foreign name of Liuzhou river snails rice noodle [4] are classified as Gui Cai, Guangxi snacks with fresh taste, sour, refreshing, hot and spicy. The main ingredients are snails, rice noodles, pickled bamboo shoots, green vegetables, peanuts, fungus, yuba, and day lily.

Dried radish, chili oil snail noodle smeller's annual salary is 500,000. 2020 is the year when Liuzhou snail noodle becomes popular. The popularity of snail noodle also brings about an indescribable profession - "smell smeller".

41-year-old Li Yongguo, known as "Golden Nose", was urgently hired with a high salary of 500,000 yuan per year and became a professional sour bamboo shoot smeller. At the same time, his nose was insured for 500,000 yuan.

Baijiahao 2020-10-27 Quick Navigation Production Process Flavor Characteristics Nutritional Value Nutritional Ingredients Historical Origin Chili peppers were introduced to China from the Americas in the late Ming Dynasty. At first, they were only used as ornamental crops and medicines, and it did not enter Chinese recipes for a long time.

After the chili pepper entered China, it set off a small dietary revolution. Liuzhou people integrated it into snail noodles and made use of it, thus creating snail noodles.

Many people who have eaten snail noodles question why there is not a single snail in the snail noodles. It is said that the snail soup of snail noodles is made from snail meat, pork bones, medicinal materials, natural spices and other folk secret recipes. After the soup, the snail meat will become

Discard as the essence is concentrated into the soup [6].

***8 Snail noodles, the main ingredient of Zhang’s snail noodles, first appeared in the late 1970s. Although it has a short history, snails and rice noodles have a long history in Liuzhou.

Liu Wen, who has been engaged in cultural relics and archaeology in Liuzhou for more than 40 years, believes that from a small perspective, the historical and cultural development trajectory of Liuzhou is a history of collecting edible snails.

More than 40 years ago, Chinese archaeologists discovered a large number of snail shell deposits at sites such as Bailian Cave and Dalongtan Liyuzui.

"About 20,000 years ago, the 'Liujiang people' living in Bailiandong began to catch snails for food and learned to use fire. There are still traces of the primitive people's 'burning stone snails' at the Bailiandong site."

Jiang Jinyuan, director of the Bailiandong Cave Science Museum in Liuzhou, said.

There are different opinions about the origin of snail noodles, which can no longer be verified, but almost every legend has a strong "snail complex" and "rice noodle complex".

In 2008, Liuzhou's snail noodle hand-making skills were successfully applied for the second batch of the autonomous region's intangible cultural heritage list. Huang Xiaoping, who was in charge of the application at the time, wrote in the application document: "The snail noodle made by combining rice noodles and snails is a Liuzhou folk

It is a great creation, and its unique traditional handicrafts are Liuzhou’s precious intangible cultural heritage.” [3] A bowl of snail noodles, hot and sour, fresh and hot, is the ecstasy of Liuzhou flavor Daily People 452.

Read 108,000 production techniques. Production materials. Main ingredients: rice noodles (dried cut powder can also be used), snails, and yuba.

[7] Snail noodle ingredients: pickled bamboo shoots, pickled cabbage, pork spine, lettuce, fried peanuts, dried radish, black fungus, grass fruit, fennel, bay leaves, chopped green onion.

Seasonings: salt, monosodium glutamate, rapeseed oil, cooking wine, soy sauce wine, soaked red pepper, soaked sansho pepper, chili powder [8].

Snail noodles are so smelly, why do some people love them the more they stink?

Yidu likes 229 views and reads 31,000. Production method: Cut off the lean meat from the pork bones and chop the spine directly into pieces.

Soak the snails in clean water for 1 hour to remove the sediment and earthy smell, then wash them again.

Cut the ingredients into shreds and dices, pour some oil into the pan and fry the yuba slices (the oil needs to be hot when frying the yuba slices, but it must be removed from the fire, otherwise it will burn), then pour the remaining oil from the fried yuba into the chili powder, and make

into chili oil (note that just use the remaining heat from fried bean curd sticks, no need to add fire).

Put the pork bones into a pot and boil the soup, add a tablespoon of rice wine to the water, put the shredded pickled cabbage and diced sour beans into the pot and stir-fry, add a little oil, but do not add salt.

Put the black fungus and pork (cut lean meat) into the pot and stir-fry until cooked and add a little salt.

Put oil in the pot, add garlic and ginger slices and sauté until fragrant, then add snails and stir-fry, add one tablespoon of salt and half a tablespoon of spices and stir-fry for 2 minutes, then add half a bowl of water, bring it to a boil, then add it to the bone soup and cook together.

Boil the snail meat soup for 1 hour, then add the chili oil you prepared in advance to the pot (you can omit it if you don’t like spicy food).

Boil another half pot of water, put salt in the water (stir it evenly, it will taste salty), when the water boils, blanch the rice noodles in the water, then scoop them up, add the prepared ingredients, and finally add the snail soup and snail noodles and you are done [

9].

Note: If you don’t have snails, feel free to use other types of snails.

The most important thing for snail noodles is the soup base, and the taste of the soup must be well adjusted [9].