What is the origin of Liuzhou snail rice noodle? The main ingredients of snail rice noodle

The reason why snail rice noodle is called snail rice noodle is because its soup is made from snails. Outsiders may not be used to the spicy and fishy taste of snail rice noodle soup, but this is precisely the biggest feature of snail rice noodle. The carefully cooked snail soup has a unique flavor that is clear but not bland, spicy but not dry, spicy but not hot, fragrant but not greasy. So let's take a look at the origin of Liuzhou snail rice noodle!

Contents of this article

1. The Origin of Liuzhou Snail Rice Noodles

2. The main raw materials of snail rice noodle

3. The harm of snail rice noodle

The Origin of Liuzhou Snail Rice Noodles

Theory 1: In the mid-1980s, a clerk at a grocery store on Jiefang South Road that also sold dried rice noodles would often take a handful of dried rice noodles to the snail stall next door after finishing his studies at nine in the morning. Later, someone bought some vegetables to cook with them. The clerk thought the noodles tasted great, so he started selling snail noodles.

The second theory: Liuzhou people have always loved eating snails and rice noodles, and some night market owners run businesses that sell boiled snails and rice noodles at the same time. People also like to add oily snail soup to rice noodles, which formed the prototype of snail noodles.

The third theory: Late one night in the early 1980s, several outsiders rushed to Liuzhou and came to a rice noodle stall that was about to close. However, the bone soup used to eat with rice noodles was gone, and there was only a pot of snail soup left. The stall owner put the rice noodles in the snail soup and added vegetables and peanuts. After eating it, several outsiders exclaimed that it was delicious. The stall owner later gradually improved its ingredients and production, forming the prototype of snail noodles.

The main ingredients of snail rice noodle

Main ingredients: rice noodles (dry noodles can also be used), snails, and bean curd sheets.

Side dishes: pickled bamboo shoots, pickled cabbage, pork spine, lettuce, fried peanuts, dried radish, black fungus, cardamom, fennel, bay leaves, and chopped green onions.

Seasoning: salt, MSG, rapeseed oil, cooking wine, sauce wine, pickled red pepper, pickled mountain pepper, chili powder.

How to make snail rice noodle:

1. Cut the lean meat off the pork bones and chop the spine into pieces.

2. Soak the snails in clean water for 1 hour to remove the mud and soil, then wash them.

3. Cut the ingredients into shreds and dices, pour some oil into the pan and fry the bean curd slices (the oil should be hot when frying the bean curd slices, but fry away from the heat, otherwise they will burn). Then pour chili powder into the remaining oil from frying the bean curd slices to make chili oil (note that you can use the residual heat from frying the bean curd slices, no need to add heat).

4. Put the pork bones in the pot to boil the soup, add a tablespoon of rice wine to the water, put the shredded sauerkraut and diced sour beans into the pot and stir-fry, add a little oil, but do not add salt.

5. Put the black fungus and pork (cut lean meat) in the pan, stir-fry until cooked and add a little salt.

6. Put oil in the pot, add garlic and ginger slices and stir-fry, then add snails and stir-fry, then add one tablespoon of salt and half a tablespoon of spices and stir-fry for 2 minutes, then add half a bowl of water, after boiling, put it into the bone soup and cook together.

7. Cook the snail meat for 1 hour, then add the chili oil prepared in advance into the pot (you can omit it if you don’t like spicy food).

8. Boil half a pot of water, add salt to the water (stir evenly, it will taste saltier). When the water boils, blanch the rice noodles in the water and then take them out. Add the prepared ingredients and finally add the snail soup, and the snail noodles are ready.

The harm of snail rice noodle

The harm of snail rice noodle is that if the snail is not cleaned properly, schistosomiasis will remain in the snail body, which is harmful to human health. The snail should be soaked in water for 2 days, and a piece of iron should be put into the water to promote the snail to spit mud, which can not only inhibit the schistosomiasis parasitic in the snail body, but also ensure the sweetness of the snail meat. The reason why snail rice noodle is called snail rice noodle is because its soup is made from snails. Outsiders may not be used to the spicy and fishy taste of snail rice noodle soup, which is precisely the biggest feature of snail rice noodle. The carefully cooked snail soup has a unique flavor that is clear but not light, numb but not dry, spicy but not hot, fragrant but not greasy.