The French have known about the delicacy of snails for centuries. In fact, during the Middle Ages, snails were a food reserved for the poor. Because of the lack of meaty foods at the time, some people thought that the meat in snails would be a good way to satisfy their cravings and supplement their diets.

Later, people gradually found that the snail meat protein content is higher than cattle, sheep, pork, fat is much lower than them, and contains a variety of minerals and vitamins, is weak, malnutrition, as well as the chronically ill and infirm people's first choice of therapeutic food. According to the French Dietetic Association data show that snails have heat, detoxification and swelling, can regulate blood pressure, prevention of cardiovascular disease, but also beauty, prolonging the role of life. Its meat is even more tender and chewy, texture and flavor is no less than abalone, shark's fin, dried scallops oh.

But here to remind, not the roadside occasionally found in the slow crawling small snails can be grabbed and grilled on the eat ...... Because wild snails may eat anything, the body will remain a large number of bacteria, if not carefully cleaned, people eat a not small will be poisoned. And snails can not be eaten with crab, or can lead to hives.?

Therefore, before cooking, the snails must be fasted to allow them to expel all residual food before their digestive system can be removed in preparation for consumption. As this process takes many days, the snails are usually cleaned in the rush freeze. In Provence, there are snail farms that specialize in the cultivation of snails for cooking. These snails are fed a diet of milled grains so that diners can eat them with confidence. In France, there are two main types of edible snails, the large "Burgundy snails", which are often used in large meals, and the small "Petit Gris", which are suitable for stewing. They're good for stewing, usually with carrots, for a long time.

After the 19th century, French snails were introduced into the royal cuisine on the recommendation of a famous French chef, and have since become a household name in France as one of the classic French dishes. But with a huge increase in food consumption and the widespread use of pesticides in agriculture, almost all wild snails have been killed. Snails are becoming more and more rare, and the price has naturally risen with the market. Now, though, the French are starting to raise snails in captivity. But according to statistics, the French eat about 60,000 tons of snail meat every year, which could be 300,000 tons of snails. Snail farming in this country is simply not enough to meet the French demand. That's why 90% of the snails consumed are dependent on imports.