Dandong Mud Snail

Dandong Mud Snail

　　Mud snails, scientifically known as Bullacta exarata, are a specialty of the Yalu River estuary, growing in muddy areas along the beach. They are a type of shellfish mollusk with thin shells and slimy surfaces, about the size of mung beans. Rich in protein, mud snails are delicious and highly nutritious.

　　　　Most mud snails are eaten after being pickled. Freshly caught mud snails are rinsed in seawater, placed in a container, and quickly stirred with salt. After standing for some time and once the snails have died, the water is drained and more salt along with some liquor is added. The container is then sealed and left to cure for about a week before it is ready to eat, with an incredibly fragrant aroma. If unopened, they can be stored for a long time without spoiling and remain deliciously fresh, crisp, and tasty. Ancient poets once praised them in verse: “Spring brine-cured in earth-packed jars, boatloads of urns head for Gusu’s shores. After immortal scriptures, the sage’s brush dries—his ink and wine turn to tadpole scripts.” Fresh mud snails can also be used in soups. Before cooking, they are briefly boiled; the meat shrinks and turns brownish, yet its flavor is no less delightful than oyster soup.

　　　　Mud snails are rich in protein, calcium, phosphorus, iron, and various vitamins. They are highly nutritious and also offer certain medicinal benefits. According to the Compendium of Materia Medica Supplement, mud snails can nourish the liver and kidneys, moisten the lungs, improve vision, and promote saliva production. Folk remedies also include soaking them in liquor to help prevent and treat pharyngitis and tuberculosis.