Sour bamboo shoots are mainly produced by fermentation. During the process, most of the protein in raw bamboo shoots is degraded into amino acids and released. At the same time, a large amount of sugars are converted into organic acids through the action of microorganisms. As the fermentation proceeds, the amino acids, organic acids, sugars and other components will further react and transform into a variety of aldehydes, acids, phenols, esters, alcohols and other substances, including a variety of flavor-presenting substances, creating the unique flavor of sour bamboo shoots. For the sour bamboo shoots that give the soul of conch chili, the flavors produced during the fermentation process will make the food more tender and delicious, and this fermented sour bamboo shoots also have a very good flavoring effect. For people who like stinky food very much, the sour flavor of sour bamboo shoots can be exciting. Overall, conch chowder is a very tasty food.
Snail flour is one of the specialty snacks of Liuzhou, Guangxi Zhuang Autonomous Region. It has a unique spicy, refreshing, fresh, sour and spicy flavor. Liuzhou is the most famous local specialty snack. Snail Vermicelli is delicious because the soup is unique. The soup is made of snail, sanna, star anise, cinnamon, cloves, various chili peppers and other natural spices and seasonings.