Snail is a flavored food that is really highly respected by Chinese. It seems that like the French love snails, although they are dragging heavy shells, the status of the two foods in China and France is completely different, the French regard snails as a big meal, and Chinese regard snails as a delicious home-cooked dish.
Speaking of the intuitive feeling of eating snails, it feels that the snail meat itself has no taste, and it is the slightly spicy soup that is classic. Another pleasure of eating snails is to sip on that sip, and the snail meat and soup are sucked into the mouth together, bursting out a magical feeling in the taste buds. In China, due to the large land area, the conch in the inland market is not as large as the freshwater snail, Xiaobian today to introduce four well-known freshwater snails in China, have you eaten?
The most widely distributed in the whole country should be field snails and stone snails. The difference between the two is that the field snail is in the field, black, and the stone snail grows in ponds and rivers, generally sucked on the stone, and is relatively small and dark green. Compared with the two, one is tender and one is crisp, each with its own strengths. Let's talk about the snail first.
Snail
Field snails are distributed in most parts of the country and can be caught in summer and autumn. Common in freshwater are Chinese round field snails. The snail is edible, and the edible part is mainly its fleshy feet. There are more bacteria in the field snail, and the live one needs to be used when burning the field snail, and there are more dead field snail bacteria. And the snails are not easy to taste when burned. Need to master the heat and stir-fry.
Stone snails
The stone snail is smaller than the field snail and seems to be not much different from the field snail. Mostly attached to hard objects such as stones in the water, coupled with the hard shell of the snail, it is called stone snail. Life in the stream likes sunlight and clean water, that is, long in ponds, rivers, can be touched in all seasons, with algae, moss and other aquatic plants as food, with amphibious skills. Stone snail is a nutritious flavor cuisine, the meat is crisp, the taste is fresh and sweet, contains protein and other nutrients, has the effect of stomach and promoting appetite. Small can be boiled into a green soup sweet, thumb large can be fried. The general diet tastes the original flavor and takes a fresh stir-fry. When stir-frying snails, the taste requirements are heavier than those of ordinary dishes. (Big salty, big sweet; Spicy.) In this way, you can bring out the true taste. Also have proper soup.
There are also Fushou snails and frogs
Fushou snail (although this snail can be eaten, it is not recommended to eat)
This is an exotic species that has now caused a certain ecological crisis in individual areas. The individual is large, the diet is wide, the adaptability is strong, the growth and reproduction are fast, and the yield is high. Meat is edible, but the taste is not good, and eating fushou snails that are not fully heated may cause parasites such as Guangzhou tube nematode to become infected in the human body. After eating raw or incomplete heating of Fushou snail, it can be infected, which can cause headaches, fever, neck stiffness and other symptoms, and in severe cases, it can cause dementia and even death. Therefore, when eating Fushou snail, you must pay attention to thorough heating. It is best not to eat. As for some unscrupulous merchants who impersonate Fushou snails as field snails, they can be distinguished in this way: the shell color of Fushou snails is yellow, and the shell color of field snails is bluish brown. The tail of the Fushou snail is flat and short, and the tail of the field snail is long and pointed. The fushou snail cover is flattened, and the shape of the snail cover is relatively rounded. The flesh of Fushou snail is lighter in color, mostly yellowish-white, while the flesh of the field snail is mostly bluish brown.
On the left is the field snail, and on the right is the Fushou snail
Frogs
Qingshi is a traditional Han chinese food in Kaihua County, Zhejiang Province, also known as Qingshui snail. It is different from ordinary snails, with a black slender shell and gray-green fresh flesh inside. Snails in living water such as streams in the area of Kaihua at the source of the Qianjiang River are called clear water snails by locals because the mud is less and cleaner. Kaihua qingsi is a traditional aquatic product in China because of its tender and delicious meat, unique flavor and rich nutrition, and is known as the pearl of the plate in China. Frogs have high requirements for water quality and are generally not farmed artificially. There is already an aquarium god in China who has successfully bred, and artificial frog babies are used for algae removal in the aquarium field. Snail cooking methods include stir-frying, sauce frying, scallion oil stewing, etc., the characteristic of the civilized area is to use perilla seasoning, perilla not only plays a role in removing mud, but also neutralizes the cold of snails. Kaihua Qingshi was not famous before, and later CCTV's "China on the Tip of the Tongue" specially made such a program, making this kind of day and night snail famous throughout the country, doubling its value, and there is currently a situation of overfishing.