The toxin of wheat snail is similar to tetrodotoxin, which is usually heat-resistant and difficult to destroy at ordinary cooking temperature. Its toxin comes not from its meat, but from its stomach. Due to the different waters and seasons, the algae eaten by snails may or may not be toxic, and the toxic content is also different. This explains that some people are poisoned by snails, while others are not. Health supervision departments at all levels in our province have issued a notice to catering units prohibiting the sale of processed snails. If a catering unit engages in snail weaving, it will be ordered to stop production and operation. In addition to fines, if the circumstances are serious, the health permit may be revoked.