Snails, known for their pungent odours and pungency, have been popular in the food industry for the past few years.
This speciality from the southern Chinese Guangxi Zhuang Autonomous Region of Liuzhou has made its way into supermarkets across the country, reaching places where even local appetites have traditionally been light and sweet. It is one of the best-selling fast food in China and has left its mark on the entire food sector. In June, it was added to the State Council's latest list of state-level intangible cultural heritage. As a signature dish in Liuzhou, it makes Liuzhou Smash.
The highlight of the classic snail powder is a slow-cooked broth made from snails and pig bones, seasoned with spices and herbs, bringing rich umami and aroma. Most snails do not contain real snails because they are discarded after the soup is cooked. On the contrary, this dish has a wide selection of ingredients, such as dried radish, fried peanuts, fried bean curd slices, fungus mushrooms, green vegetables and so on. Braised duck feet, fried eggs and braised pig feet are three kinds of classical protein ingredients indispensable to the vermicelli. Some restaurants now offer cooked snails as a side dish or topping, and the meat can be removed with a toothpick. The smell and taste of the vermicelli come from the sour bamboo shoots, which are boiled and sealed in a container until the smell becomes sour. Snails are usually served hot with soup, but there is also a dry version, which mixes rice noodles with rich ingredients and is perfect for hot weather. The spicy luo si rice noodles wouldn't be so hot if there wasn't hot soup with chilli oil floating on it.
The best snails, no doubt, are fresh-made noodles served in small, dim sum restaurants, which can be eaten head-to-toe at the expense of what smells like snails. The convenient spiral noodles bread, which contains dried rice noodles, concentrated soup and classic ingredients, is a convenient way to make and enjoy the dish at home, away from the crowds. Reading the instructions is crucial, as most packages require rice noodles to be boiled for a period of time, rather than soaking them in boiling water like regular instant noodles. If it is too much trouble, then there is instant hotpot packaging with a heating package of instant snail noodles, although the quality of the noodles is not as good as the cooked so ideal. For people who have a particularly strong taste for snail noodles, some of the newer brands have a stronger odour and pungent flavour.
