Usually there are two kinds of snails:

One is a large common snail, which can grow to a diameter of about 30-50mm and has a round shell. This kind of snail is usually cooked and then the meat inside is fried to eat;

Another small snail, called "iron snail" in some places, is smaller than ordinary snails, with a diameter of about15 mm. Generally, the shell is long and thin, and the shell is much harder than ordinary snails. It is usually directly fried with the shell to eat. It tastes more delicious.

Pay attention to the following questions when eating snails:

Before cooking, it must be soaked in clean water and 2.3 spoonfuls of salt, and the water must not pass above the snail for at least 20mm, so that the water can flow smoothly and freely, at least for more than half an hour. After soaking once, rinse with clean water and put the salt in the bubble for at least 10 minutes, and repeat this for at least 3-5 times. It is used to make the snail fully spit out the sludge in the shell.

Be sure to stir-fry onion, ginger and garlic, so as to get rid of its fishy smell. Better, add some soy sauce and pepper for better effect.

Be sure to fry before eating, to avoid some bacteria in the water not being fully killed in the snail shell, leading to illness.

Recently, I heard that some people pass a dry snail in the mountains off as a snail or eat it by mistake. This fake snail can eat all kinds of weeds, so it is easy to cause poisoning. But its shape is similar to that of an iron snail, but it is not as slender as an iron snail, and its shell is softer than that of an ordinary snail. So you must make sure whether you eat a snail or not to avoid poisoning.