Southwest Coast National Scenic Area

The tiny appearance of horn snails belies its laborious production process: buying the horn snails, cleaning them, picking out impurities and the ones with sub-par quality, cutting off the tails of the shells before cleaning yet again, and then blanching the horn snails. ThenNext, heat up the oil in the big pot, sauté the garlic, and stir fry with shacha sauce, chili pepper, soyasoy sauce, sugar, vinegar, salt, and basil. After that, add the blanched horn snails and fry them until the flavor is infused. Then the foods arefood is taken out of the pot and transported to sellers.
Horn snails have different flavors, such as original, mild spicy, and spicy todepending on one’s preference. The owner emphatically stresses the quality: the garlic is locally grown in Beimen; the basil and chili peppers are homegrown, and the soyasoy sauce and shacha sauce are both brand-named.