Nanning Snail

Last updated 2026-11-16 — Nanning snail is a popular street snack commonly found at food stalls in Nanning. The preparation involves keeping the snails—either purchased or collected from fields—in clean water for several days to allow them to expel any mud and impurities. Before cooking, the snail shells are thoroughly rinsed, a small portion of the tail is trimmed off with a knife, and the snail’s operculum (the hard cover) is removed. This ensures that the snail’s body is open from head to tail, allowing seasonings and oil to penetrate and making it easier to suck out the meat when eating. The snails are first stir-fried over high heat with a little salt, oil, ginger, and wine, then simmered in an appropriate amount of water. Just before serving, more oil, salt, chopped scallions or minced garlic is added, and a small amount of perilla or shiso leaves is essential for flavoring. Another way to enjoy them is by steaming the snails: the prepared ingredients and cleaned snails are mixed in a bowl or basin with some water, then steamed until cooked. Both methods help preserve the unique, natural flavor of the snails.