Snail Sucker

Snail Sucker

　　A local specialty snack, also known as "Drinking Snail." The preparation method is as follows: Select river snails or stone snails of uniform size and place them in a basin of clean water with a little tea oil to help them expel impurities. After two or three days, rinse them in cold water, mix lean pork paste with water, pour it into the basin so the snails feed on it, then clip off the snail tails and wash them repeatedly with a little salt. Next, stir-fry them over high heat in a wok until most of the moisture has evaporated, then add tea oil and continue frying until the aroma is rich and the snail mouths' skin begins to come off. Add a bit more salt and Shaoxing wine, stir-fry again, then remove from the pan. Finally, simmer them in a clear bone broth along with seasonings such as ginger, chili, soy sauce, scallions, garlic, and MSG. When eating, scoop them out and suck the meat out of the shell by placing the opening to your mouth and inhaling—hence the name "Snail Sucker" (or "Drinking Snail"). This dish features a delicious broth, fragrant and crisp texture, tender meat, and is refreshing and appetizing.

　　　The main ingredients are river snails and field snails. In Hunan, river snails are typically small and slender, definitely not large in size. The larger ones are all field snails. The shop owner first uses pliers to remove the snail’s “butt,” then washes them in their shells, and cooks them along with each shop’s secret seasoning. The flavor of the seasoning seeps into the meat inside the shell. When eating, just give the opening of the snail a gentle suck, and you can enjoy both the delicious snail meat and the seasoned juice that has seeped into the shell. The taste? Just one word: amazing！

　　　　Since Hunan cuisine tends to be quite spicy and flavorful, those who can't handle spicy food should be cautious—opting for a mildly spicy version is a good choice.