Stir-fried field snails is a Cantonese dish made from field snails and perilla.

The field snail, unlike the stone snail, is characterized by its thin shell and thick flesh. Stir-fried in a wok with an aromatic herb called perilla, it produces a strange flavor that is spicy in aroma and sweet in spiciness.

It was first introduced to Guangzhou from Shunde, but at that time people did not know how to use perilla leaves to stir-fry snails.

While they tried to use chili pepper, garlic, and black beans as condiments for stir-frying the snails, they were never able to get rid of the fishy smell of the snails, which made them feel like they were not good enough.