[Explanation] Large and small snails and stone snails are rolled in the broth made from pork bones, and then matched with more than ten kinds of accessories such as coriander, sour bamboo shoots, and Luo Han Guo. Even if they are far apart, their unique and delicious taste can still be Drill straight into the nose, mouth-watering.
[Explanation] Recently, in Shanglong Village, Shatang Town, Liubei District, Liuzhou City, Guangxi, 60-year-old Liu Rongxi is making "cooked snails" skillfully. Noisy, looking forward to the delicious finish of this pot.
[Explanation] "Boiled snails" is not only a delicacy with unique local characteristics, but also the key soup base for "Internet celebrity snack" snail noodles.
The cooked snails are soaked in the bright red and oily soup, and the diners use a toothpick to "squeeze" the snail meat that is full of the soup. linger.
The ingredients used in this dish are very simple and simple.
[Concurrent] Liu Rongxi, inheritor of the snail cooking technique
There are many Liuzhou fried snails and Liuzhou boiled snails, but each has its own taste, but the most important thing is to use the most primitive materials. With the most primitive cooking method, we can cook the best snails.
The snails are produced in our own place (Shanglong Village), and the bones of the pig are also used to make this soup, which is very delicious.
[Explanation] Liuzhou people love to eat snails, and its history can be traced back to 20,000 years ago.
The way Liuzhou people eat snails is even more creative. There are many cooking methods such as fried snails, boiled snails, and snails with duck feet.
[Explanation] Shanglong Village, where Liu Rongxi is located, is located among the mountains on the outskirts of Liuzhou City and is famous for its production of high-quality rice.
In the 1970s, when supplies were scarce, the plump snails growing in the rice fields were always a delicacy on the table of the villagers.
[Concurrent] Liu Rongxi, inheritor of the snail cooking technique
Shangdong (village) is the place where rice is produced, and there are snails in the fields.
When my parents were young, they were very short of supplies. At that time, they had no choice but to fry (eat) snails.
Every time my grandma went to the field, she brought the snails back to cook for us to eat. My mother also likes to cook snails, and she inherited my grandma's skill of cooking snails.
[Explanation] In the 1990s, Liu Rongxi's mother Lu Yujin came to the nearby Shatang Town and opened a small shop selling boiled snails and snail noodles.
It is very popular with local diners due to its delicious taste.
[Explanation] In 2005, Liu Rongxi returned to his hometown who had been working hard for many years. He liked to cook since he was a child. He took over the baton of his mother's cooking skills, and improved the materials and cooking methods to make the taste of cooking snails richer.
Today, Liu Rongxi has been cooking snails for nearly 20 years.
These delicious boiled snails, which are as small as fingertips and as big as kumquats, attract many diners to come and order.
[Explanation] In 2022, Liu Rongxi's snail cooking skills will be selected into the eighth batch of municipal-level intangible cultural heritage representative projects in Liuzhou.
As the inheritor of the project, Liu Rongxi hopes that the skill of cooking snails can contribute to the sustainable development of the snail powder industry in Liuzhou.
[Concurrent] Liu Rongxi, inheritor of the snail cooking technique
Liuzhou snail noodles started from a street stall, and now it has become a big industry in Liuzhou.
Our snail noodles can be bought all over the country, and they are also sold abroad.
We need to make every bowl of snail noodles and snails well, and make our brand strong.
Liu Juncong reports from Liuzhou, Guangxi
Responsible editor: [Li Ji]