Yongxing Suo Luo

Last updated 2026-11-10 — Yongxing Suo Luo is a local specialty snack, also known as "He Luo." The preparation method involves selecting field snails or stone snails of uniform size and placing them in a basin of clean water with a small amount of tea oil to help them expel impurities. After two or three days, rinse them in cold water, then mix lean pork paste with water and pour it into the basin so the snails feed on it. Next, clip off the snail tails, add a little salt, and repeatedly wash them clean. Place them in a wok and stir-fry over high heat until most of the moisture has evaporated. Add more tea oil and continue frying until the aroma is rich and the snail mouths start to come off. Then add salt and Shaoxing wine and stir-fry again. After removing from the heat, combine with ginger, chili, soy sauce, scallions, garlic, monosodium glutamate, and other seasonings, and simmer in a pot of clear bone broth. When serving, scoop it out and suck the meat out of the shell by placing the opening to your mouth and inhaling—hence the name "Suo (suck) Luo." This dish features a delicious, fragrant broth, tender and crisp texture, clears internal heat, stimulates the appetite, and is refreshingly pleasant to the palate.