Pork stick bone in cold water into the pot, add cooking wine, add water to boil bleeding foam, fish out and rinse well into the soup pot. Add green onion and ginger. Pour in cooking wine and water. Bring to a boil over high heat and then simmer over low heat for two hours until a rich white soup is cooked place aside. Soak snails overnight to spit out sand. Clean and blanch in a pot. Fish out and set aside, put oil in the pot, add green onion, ginger and garlic to burst incense. Add tofu breast and stir-fry. Pour in the spices and stir-fry, add the snails and stir-fry. Pour in cooking wine and stir fry. Add snails into the soup and cook for a while, then fish out the bones, snails and spices from the soup. Add salt and chicken essence and chili red oil to the soup. At this point the snail soup head is finished simmering. Blanch and rinse the duck palms and pig's feet and set aside. The oil temperature in the pot is 60% hot, put the duck palm, pig's feet deep frying. Put the fried pig's trotters, duck's trotters and hard-boiled eggs into the pot. Add oiled tofu and brine, pour in snail soup head. Add cooking wine, soy sauce and chili oil. Add salt and chicken essence according to personal taste. Add a handful of perilla leaves. Cover and cook on high heat and then slowly brine on low heat for one hour.

Dice the pickled bean curd. Sliced bamboo shoots. Wood fungus, yellow cauliflower knife. Stir fry the bamboo shoots in the pot. Add a spoonful of chili oil and stir-fry well. Cook the string beans in the same way. Stir fry the fungus and cauliflower together in a frying pan. Add a little salt, chicken essence and chili oil and stir fry well. Deep fry the peanuts in cool oil. Deep fry the roti when the oil is hot. Soak the vermicelli of snail noodles in advance. Fish out the cooked bok choy and vermicelli into a bowl. Add all the prepared ingredients in the bowl. Add the marinated egg, duck feet and pig's feet in the bowl. Pour in the snail noodle soup head to finish, at this time a delicious snail noodle is made.