Snail powder is one of the special snacks in Liuzhou, which has a unique flavor of spicy, refreshing, fresh, sour and spicy. It is a famous snack with the most local characteristics in Liuzhou. Snail powder is delicious because of its unique soup. The soup is made of natural spices, such as snail, kaempferia kaempferia, star anise, cinnamon, clove and various peppers. August 20 18, "Liuzhou snail powder" won the national geographical indication trademark. In 2008, Liuzhou snail powder handicraft skill was selected into the second batch of intangible cultural heritage list in Guangxi. In 2020, it was listed in the national intangible cultural heritage list.

manufacturing process

Making material

Ingredients: rice flour (dry-cut powder is also acceptable), snail, yuba.

Accessories: sour bamboo shoots, sauerkraut, pork spine, lettuce, fried peanuts, dried radish, black fungus, tsaoko, fennel, fragrant leaves and chopped green onion.

Seasoning: salt, monosodium glutamate, rapeseed oil, cooking wine, sauce wine, pickled pepper, pickled mountain pepper and Chili powder.

manufacturing method

Cut the lean meat from the pig bones and chop the spine directly.

Soak the snail in clear water for 1 hour to remove the sediment and earthy smell, and then clean it again.

Cut the material into shreds and diced, pour some oil into the pot to fry the yuba slices (when frying the yuba slices, the oil should be hot, but it should be fried away from the fire, otherwise it will paste), and then pour the remaining oil of the fried yuba into Chili powder to make Chili oil (be careful not to add fire, and use the residual temperature of the fried yuba).

Boil pork bones in a pot, add a tablespoon of rice wine to water, stir-fry shredded sauerkraut and diced sour beans in the pot, add a little oil, but don't put salt.

Black fungus and pork (cut lean meat) are fried in a pot, and a little salt is added.

Put oil in the pan, add garlic and ginger slices and stir-fry until fragrant, then add snail and stir-fry until fragrant, add one tablespoon of salt and half a tablespoon of spices and stir-fry for 2 minutes, then add half a bowl of water and boil in bone soup.

Boil the snail meat in soup 1 hour, and then put the Chili oil prepared in advance into the pot (you don't need to add it if you don't like spicy food).

Boil half a pot of water, add salt to the water (stir well to taste salty), scald the rice noodles in the water when the water boils, then pick them up, add the prepared ingredients, and finally add snail soup and snail powder.

skill

If there are no snails, you can use other kinds of snails at will.

Snail powder mainly depends on the bottom of the soup, and the taste of the soup must be adjusted.

The round rice flour prepared for making snail powder is not the usual fine rice flour, but rather sticky.

Attachments may not be added. After the snail powder is prepared, sour bamboo shoots, sauerkraut, fried peanuts, dried radish and chopped green onion can be added.

If the powder is dry-cut, the cross-sectional diameter is about 3 mm, it should be soaked in water 1 hour in advance, and cold water should be used, otherwise the powder will be broken and inelastic after being cooked.