Yangshuo Snail-Stuffed Dish

Yangshuo Snail-Stuffed Dish

　　The snails in Yangshuo are quite unique. First, they are very large—some can be nearly as big as a ping-pong ball. Second, their taste is nothing like that of regular snail meat. The filling isn’t purely snail meat; instead, the snail meat is first removed, then minced together with pork, cilantro, and other seasonings before being stuffed back into the empty shells and cooked in broth.

　　Stuffed dishes are both a tradition and a reflection of the dietary preferences of the people in Yangshuo. The Snail-Stuffed Dish is a specialty of Guilin and one of Yangshuo’s “Eighteen Stuffed Delicacies,” and it is also the most popular among them. Not only is it delicious, but it also aids digestion and benefits the stomach. Preparing this dish is very labor-intensive. The snails must first be thoroughly cleaned of mud (they need to be soaked in clean water for at least a few days to purge all the dirt), their tails cut off, and the snail meat extracted. Then the snail meat is mixed with other meats and vegetables, along with mushrooms, water chestnuts, scallions (depending on personal taste), and finely chopped before being stuffed back into the snail shells. Getting the cooking temperature just right is crucial—it should be cooked until just done to achieve its distinctive flavor. For those who enjoy mint, adding some mint leaves and simmering with the snails for a few minutes will make it even more delicious.

　　Ingredients:

　　400g snails, 100g minced pork, 5g salt, an appropriate amount of mushrooms, water chestnuts, scallions, 1 teaspoon light soy sauce, 1 teaspoon oil, 1 teaspoon cooking wine, an appropriate amount of shredded ginger, 3–4 perilla leaves, 1–2 false betel leaves (optional), 50g pickled bamboo shoots (optional), 3–4 pickled chili peppers

　　Instructions:

　　1. Place the cleaned snails in a pot and boil for five minutes.

　　2. Once cooled, carefully remove the snail meat from the shells using a toothpick, discard the intestines, and keep the snail meat.

　　3. Mince the snail meat and mix it with the minced pork along with seasonings, then marinate for half an hour.

　　4. Add mushrooms, water chestnuts, chopped perilla, and false betel (if using) to the marinated snail mixture and stir well.

　　5. Stuff the filling back into the snail shells, packing them tightly—the shells have plenty of space once the intestines are removed.

　　6. Place the stuffed snails in a deep bowl, pour in broth, and top with a layer of pickled bamboo shoots.

　　7. Then add a layer of pickled chili peppers and pour 1 tablespoon of light soy sauce into the broth.

　　8. Boil water in a steamer, place the stuffed snails inside, and steam for twenty minutes.

　　Features:

　　The filling is tender and smooth, with a delicious taste. While eating, you can also enjoy the fragrance of perilla and the coolness of mint. In addition to being tasty, it also helps clear the liver and improve vision, reduce qi and calm wheezing, treat heat and relieve hangovers, as well as dissolve phlegm and soothe coughs.