Mosha, a small town at the eastern foot of Ailao Mountain Range, is known as the "hometown of Huayao Dai" and the hometown of Nie Er's mother Peng Jikuan. The average annual temperature in the dam area is as high as 23.38℃. In this small town, which is famous for its tropical landscape and Dai customs, if there is anything else that is a landmark, it must be the spicy fried snail on the night market stall.

Mosha Town is located in the middle and upper reaches of the Red River. The majestic Ailao Mountain and the clear and tender red river water not only gave birth to the noble and simple Huayao Dai people, but also the river snail growing among the beautiful mountains and rivers fed on the nutrient-rich microorganisms and tender aquatic plants in the soil and grew into the "first snail in the Red River". People say that when you arrive at the desert sand, you must eat the snail glad you came in the desert sand. Many people first came to have a taste at the reputation of the desert snail, and most of them never forget it after eating it. So many people come back again, and the taste buds bewitched by food are constantly scratching the nerves of eating, just like men who are bewitched by beautiful women.

at night, the hot desert town finally cools down, and people who have been steaming for a day come out of their homes to find the taste of life by taking advantage of the watery night and rare coolness. The night market in the desert sand has also begun to be lively. The late writers, friends in groups of three or five, and whispering couples all slowed down when they came here, asking for a snail, ordering a few side dishes, and drinking a few glasses of wine for an hour or two. Even in the early hours, the diners at the night market barbecue stalls here are still full. This meal at night is not only for the sake of eating, the night is as cool as water, and the years are quiet. People are not in a hurry to go home and rest, but enjoy the delicious and spicy taste of snails in a heart-to-heart conversation with meat and vegetables. People take a toothpick unhurriedly, take the snail meat out of the curved shell, put it in the mouth, and savor the smoothness and tenderness of the meat. After the big bowl of snail is eaten up, cook a bowl of steaming noodles and mix it with the soup in the spicy snail, which has a special taste. In this way, the nightlife of this day is perfect, and it is a relaxing and exquisite day for the Mosha Huayao Dai people.

snails in desert sand fields only appear in desert sand night markets, where every family sells snails, and the most famous one is "Laosan Barbecue". The men and women of the "Old Three Barbecue" are in their thirties, and they are all masters of frying snails. Yang Weiqin, a female store owner, told reporters that the store has been open for 14 years, and it has been operating in the night market for 1 years alone. No matter what season, it opens at dark. Because the local snails in the desert are in short supply, they can only buy snails in nearby areas or snails in Yuanjiang Valley and rice fields, all of which are nourished by the red river. Her family buys 1 to 2 kilograms of snails every day and soaks them for two or three days, so that the snails can fully spit out the sand and excrement in their shells. After frying into spicy snails, there are about 5 smaller bowls and 3 larger ones, which can sell more than 1 kilograms on average every day, with a gross income of 1,45 a day. At 5 o'clock every afternoon, Mr. and Mrs. Yang Weiqin and the coolie will prepare all kinds of ingredients and get busy. When it got dark and guests came one after another, the smell of fried snails began to pervade the air. I saw Yang Weiqin cooking, putting oil in a hot pot, adding tsaoko, star anise, ginger, garlic, dried millet, Zhaotong sauce, pepper and other ingredients to stir fry, then adding washed screws to stir fry, so that the flavor of all seasonings can fully blend with the meat flavor of snails, then adding water for half an hour, fully sterilizing, and then adding Dai spices such as litsea chestnuts and coriander. Before cooking, add monosodium glutamate and mint. At this time, the meat flavor of the snail has been integrated with the flavor of all the ingredients. The spicy snail fresh out of the pot is delicious, tender, spicy and refreshing, with endless aftertaste. The delicate and layered fragrance rolls on the tongue coating, and it depends on the skill of your tongue.

visitors from all over the world, after a hearty meal in the night market, don't forget to pack three or four bowls of desert sand fried snails to take away. Mr. Shi, a 3-year-old foreigner who works in Mosha, has fallen deeply in love with this delicious food. He often invites friends to a night market stall with a bowl of spicy snails and drinks beer, and has a wonderful time in the town. He said that this spicy snail is an addiction that he can't quit. Yes, who is not addicted to such delicious food between people?