Yangshuo Snail Brewing [Specialty of Yangshuo, Guangxi]

What is Yangshuo Snail Wine? Authentic specialty of Yangshuo, Guangxi: Yangshuo Snail Brewing

Summary:Do you want to know what Yangshuo Snail Brewing is? This article is a detailed introduction to the local specialty of Yangshuo, Guangxi - Yangshuo Tianluo Brewing. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Yangshuo Tianluo Brewing. The full text takes about 5 minutes to read, mainly including the basic introduction of Yangshuo Tianluo Brewing and its nutritional value? How does the history of Yangshuo snail wine come about? The production method of Yangshuo snail wine, etc

Basic Introduction to Yangshuo Snail Brewing

Yangshuo Snail Brewing originated from the picturesque Yangshuo County with beautiful mountains and clear waters. The snails in Yangshuo are very unique.

. Firstly, it is large, with the largest being about the size of a ping pong ball; Secondly, its taste is completely different from the taste of snail meat itself. The meat inside is not all snail meat, but rather the snail meat is first removed, mixed with pork, coriander, and other seasonings, chopped together, and then filled into the shell of the snail and mixed with soup to be fired together

How does the history of Yangshuo snail wine come about

Long, long ago, there was a young boy in the village who had to go to the river every day to catch some small fish to eat because his parents had passed away. One day, he went down the river to fish, but after a whole day of fishing, he didn't catch anything except for a field snail. When the young man was about to put this little snail in hot water to cook, he suddenly felt that the snail was also very pitiful, so he changed his mind and put it in a water tank to raise

The production method of Yangshuo snails

Ingredients:

Snails, ground pork, ginger, mint leaves, perilla (optional), Sanhua wine, cornstarch, soy sauce, chili

Method: Snails spit sand for three days and change the water every day. Clean the shell and clip off the screw tip. Boil water in a big pot, pour in the snails, heat them slightly and remove them. Pick out the snail meat, remove the outer lid and the clay intestines inside. Chop the snail meat into small pieces, mix with ginger powder, grind the pork into small pieces, chop the mint leaves, and stir well. Season with Sanhua wine and soy sauce. Add a little cornstarch and stir evenly in one direction. Shake the snail shell out of the mud and wash it clean. Use chopsticks to fill the filling into the snail shell as much as possible. Put the stuffed snails into a pot, pour in a small amount of water and oil, a suitable amount of soy sauce, Sanhua wine, and two dried chili peppers. When the water boils, cover the pot and let it simmer for 2-3 minutes. Remove the pot cover and gently stir fry the snails. Add a few fresh mint leaves before removing from the pot, and wait for the juice to dry before removing from the pot