Xiangshan mud snail [Zhejiang Xiangshan specialty]

What is Xiangshan mud snail? Authentic Zhejiang Xiangshan specialty: Xiangshan mud snail

Content summary:Do you want to know what Xiangshan mud snail is? This article is a detailed introduction to the Zhejiang Xiangshan specialty - Xiangshan mud snail. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Xiangshan mud snail. The full text takes about 3 minutes to read, mainly including the basic introduction of Xiangshan mud snail and its nutritional value? What are the product characteristics of Xiangshan mud snail? The production method of Xiangshan mud snail, etc

Basic introduction of Xiangshan mud snail

Mud snail, also known as spit iron, is circular in shape, with a thin and brittle shell. It is commonly found in coastal mud deposits, with the most abundant and high-quality in Nantian Tu and Shuihu Tu. The origin of the name "Tu Tie" is due to the fact that mud snails grow on tidal flats and "spit their tongues out of sand, which is as black as iron". Every year, when peach blossoms bloom, the mud snails only spit out their "iron", which makes their stomachs clean and their taste beautiful

Mud snails start after the valley rain every year, and the peak season is the beginning of summer. As soon as the Mangzhong arrives, they disappear without a trace. It is rarely eaten fresh and usually needs to be marinated with salt and sealed for several days before consumption. If soaked in yellow wine, the taste will be even better. It is called "Drunken Mud Snail" and is a great accompaniment to meals, selling well in domestic and foreign markets

The production method of Xiangshan mud snail

It is commonly pickled and eaten in folk culture. Pickled mud snails are best made from May yellow mud snails and August osmanthus mud snails. The pickling method is as follows: wash with salt and plant ash until dead, then wash with saliva and ash. After pickling for 5 days, drain the brine and boil it. After cooling and clarifying, reuse it. Add a small amount of salt and replicate for 1 month before consumption