The local product of Zhejiang-Longshan yellow mud snail, mainly produced in the Longshan area of Cixi, is a mollusk, with broad bean shape, crisp and tender meat, snail-like, thin shell and black sand as iron when swallowed. When it comes to peach blossoms, they are delicious and pickled. Famous scholars in Ningbo all wrote: "After the rainy season every year, ten thousand jars enter the valley." Every year in the peach blossom season, the iron in the belly of the mud snail is spit out, and the meat is fresh and tender without mud stalks. Fresh mud snail can be put into soup, which is called "peach blossom mud snail" as the top grade. The yellow snail produced in Longshan is particularly fat because there are a large number of low tide beaches along the coast of Cixi, which are formed by alluvial sediment from the Qiantang River, Cao 'e River and the Yangtze River estuary. The soil is fertile, especially in Longshan area, and the conditions are more superior. Bullacta exarata likes to grow on beaches covered with soft mud, rich in feed, pollution-free in water quality, active in salt and fresh water exchange, and relatively small in waves at low tide, and it is productive all year round.

Specialty breeding: The breeding of snail in Longshan was recorded as early as the Song Dynasty. According to historical records, when peach blossoms are in full bloom, the quality of yellow snails in Sanbei is the best. At this time, the mud snail just has long hair, and there is no mud and infertility in the body, which is especially delicious; Although the "osmanthus snail" produced in Mid-Autumn Festival is not as delicious as the peach snail, it is also big, fat and extremely delicious. The yellow snail produced in Longshan is particularly fat because there are a large number of low tide beaches along the coast of Cixi, which are formed by alluvial sediment from the Qiantang River, Cao 'e River and the Yangtze River estuary. The soil is fertile, especially in Longshan area, and the conditions are more favorable, so the quality of the produced snails is particularly good. Zhang Rulan, a scholar in Ming Dynasty, wrote in Song of Throwing Iron: "Soil is not soil, iron is not iron, fat as ze, fresh as crumbs. Originally from Ningbo, it looks like Jiayu Cave. There is agate in the plate and blood in front of the table. See the product, the drinker pinch it, raise a glass to eat it, all appropriate, fishy talk.

Special food: most snails are eaten after pickling. Wash the mud snail just caught with seawater, put it in a container, add salt, stir quickly and let it stand for a period of time. After the snail dies, remove the water, add salt and wine, and seal the container. You can eat it in a week, and it smells good. As long as it is unopened and stored for a long time, it tastes extremely crisp and delicious. An ancient poem praised: "In the second spring, the soil and ice were bad, and the boat moved into the ancient city." When you finish writing fairy tales in peacetime, wine and ink will become tadpole books. "

Fresh snails can go with soup. Soak in water for half a day before cooking. After spitting out the sediment, put it in a pot and add some soy sauce and chopped green onion. The meat becomes smaller and yellow, and it tastes as good as oyster soup. According to legend, Yu Qiaqing, a Jiang Shen tycoon who has made important contributions to the establishment of national shipping in China, lives at the foot of Longshan Mountain, alone by the sea, and looks like a big mud snail crawling in the mud from a distance. When Yu Qiaqing was a child, he also picked up snails on the mud coating. When Yu's family was famous, everyone in the village nicknamed him the big mud snail, and sang in the local dialect: "Adege Longshan, nicknamed the big mud snail, called Ningbo, practiced Cao E."