📝 About This Recipe
A cornerstone of Anhui (Hui) cuisine, these braised river snails are a masterclass in the 'heavy oil, heavy color' philosophy of the region. Harvested from the pristine freshwater streams of the Huangshan mountains, the snails are slow-simmered in a rich, savory broth infused with fermented bean paste and pungent aromatics. This dish is celebrated for its deep umami profile and the interactive, convivial experience of extracting the tender, spice-soaked meat from the shells.
🥗 Ingredients
Main Ingredients
- 1000 grams Fresh River Snails (scrubbed clean and tails clipped)
- 100 grams Pork Belly (finely minced to add richness)
Aromatics and Spices
- 50 grams Ginger (sliced into thick coins)
- 8 cloves Garlic (smashed)
- 4 stalks Scallions (cut into 2-inch segments)
- 10-15 pieces Dried Red Chilies (halved)
- 2 pieces Star Anise
- 1 teaspoon Sichuan Peppercorns
The Braising Liquid
- 2 tablespoons Doubanjiang (Spicy Bean Paste) (finely chopped)
- 3 tablespoons Shaoxing Rice Wine
- 2 tablespoons Light Soy Sauce
- 1 tablespoon Dark Soy Sauce (for deep mahogany color)
- 15 grams Rock Sugar (or granulated sugar)
- 3 cups Chicken Broth or Water
- 3 tablespoons Lard or Vegetable Oil (Lard is traditional for Hui cuisine)
Garnish
- 1 handful Fresh Cilantro (roughly chopped)
- 5-6 leaves Perilla Leaves (finely julienned (optional but authentic))
👨🍳 Instructions
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1
Place the snails in a large bowl of cool water with a teaspoon of salt and a few drops of oil. Let them soak for at least 2 hours (ideally overnight) to allow them to purge any sand or grit. Rinse thoroughly.
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2
Using a pair of heavy-duty kitchen shears or a small plier, clip off the pointed tip (the tail) of each snail shell. This is crucial as it allows the sauce to penetrate and makes it possible to suck the meat out later.
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3
Blanch the snails in boiling water with 1 tablespoon of rice wine and a few ginger slices for 3 minutes. Drain and rinse with warm water to remove impurities.
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4
Heat the lard or oil in a heavy wok or clay pot over medium heat. Add the minced pork belly and fry until the fat renders and the meat becomes crispy.
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5
Add the ginger, garlic, scallion whites, star anise, and Sichuan peppercorns to the fat. Stir-fry for 1-2 minutes until highly fragrant.
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6
Add the doubanjiang and dried chilies. Stir-fry on low heat until the oil turns a bright red color and the paste is fragrant, being careful not to burn the chilies.
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7
Turn the heat to high and add the blanched snails. Toss vigorously for 3 minutes to coat every shell in the aromatic oil.
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8
Pour in the Shaoxing wine around the edges of the wok to de-glaze, followed by the light and dark soy sauces and the rock sugar.
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9
Add the chicken broth or water until the snails are almost submerged. Bring to a rolling boil.
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10
Reduce the heat to medium-low, cover with a lid, and simmer for 20-25 minutes. This allows the meat to become tender and absorb the complex flavors.
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11
Remove the lid and turn the heat back to high. Stir constantly for 3-5 minutes to reduce the sauce until it is thick and glossy, clinging to the shells.
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12
Toss in the scallion greens and perilla leaves (if using) in the final 30 seconds of cooking.
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13
Transfer to a deep serving platter, garnish with fresh cilantro, and serve immediately while steaming hot.
💡 Chef's Tips
Always use a pair of pliers to clip the tails; if the tail isn't removed, the vacuum seal remains and you won't be able to extract the meat. Don't skip the lard; Anhui cuisine relies on animal fats for its signature 'mellow' mouthfeel and depth. If you prefer a milder dish, remove the seeds from the dried chilies before adding them to the wok. Ensure the snails are fresh; they should retract into their shells when touched before cooking. Discard any that remain open or smell 'off'.
🍽️ Serving Suggestions
Serve with a cold, crisp Lager or a traditional Chinese Huangjiu (Yellow Wine) to cut through the richness. Provide plenty of napkins and a small bowl for discarded shells. Pair with a side of steamed white rice to soak up the leftover spicy, savory gravy. A light, smashed cucumber salad makes a refreshing contrast to the heavy, braised flavors. Provide toothpicks for guests who find it difficult to suck the meat directly from the shell.