Boiled Snails with Pickled Bamboo Shoots

Boiled Snails with Pickled Bamboo Shoots

　　The snails referred to here are field snails. After being caught, they are soaked in clean water for three days until all the mud is expelled. Then, the tails of each snail are cut off with a knife to remove any dirt and waste. The snails are then cooked in a pot with pickled bamboo shoots, ginger, garlic, and chili for about ten minutes before they are ready to eat. The dish is delicious, appetizing, and stimulates the appetite. Travelers who enjoy spicy food can try it at Dai-style restaurants and nighttime food stalls. Pickled bamboo shoots are made from sweet bamboo shoots and are available wherever the Dai people live. (Xishuangbanna)