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Snail powder is one of the special snacks in Liuzhou, Guangxi Zhuang Autonomous Region, which has a unique flavor of spicy, refreshing, fresh, sour and spicy. [1] is a famous snack with the most local characteristics in Liuzhou. Snail powder is delicious because of its unique soup. The soup is made of natural spices, such as snail, kaempferia kaempferia, star anise, cinnamon, clove and various peppers. On August 20th, 20 18, "Liuzhou snail powder" won the national geographical indication trademark [2]. In 2008, Liuzhou snail powder handicraft skill was selected into the second batch of intangible cultural heritage list of Guangxi Zhuang Autonomous Region. [3] In 2065438+05, the official English name of snail powder was defined as "Liuzhouriver snail rice noodles" in the third revised edition of Liuzhou snail powder local standard and pre-packaged Liuzhou snail powder local standard. [4] On March 2 1 2009, the official of Liuzhou, Guangxi, the birthplace of snail powder, expressed gratitude to overseas friends for their concern. Snail powder is an intangible heritage of Guangxi and is gradually being declared as a national and world-class intangible heritage [5]. Chinese name snail powder mbth Liuzhou river snail rice noodles [4] Guangxi cuisine classification, Guangxi snacks taste fresh, sour, cool, spicy, spicy main ingredients snail, rice noodles, sour bamboo shoots, vegetables, peanuts, fungus, yuba, daylily, dried radish, Chili oil snail powder stinks. The teacher's annual salary is 500,000. In 2020, Liuzhou snail powder became popular, and so did snail powder. Li, 4 1 year-old, is called "golden nose". He was urgently hired with a high salary of 500,000 yuan a year and became a professional sour bamboo shoot smelly teacher. At the same time, his nose was insured for 500,000 yuan. Baijiahao 2020- 10-27 The flavor characteristics of Kuaihang production process and the historical origin of nutritional value and nutrients Pepper was introduced to China from the United States in the late Ming Dynasty. At first, it was only used as ornamental crops and medicines, and it didn't take long for it to enter China's menu. After the strong entry of Zanthoxylum bungeanum into China, it set off a moderate diet revolution. Liuzhou people mixed it into snail powder to give full play to its role, thus producing snail powder. Many people who have eaten snail powder question why there are no snails in snail powder. It is said that the snail soup with snail powder is made from folk secret recipes such as snail meat, pig bones, medicinal materials and natural spices, and the snail meat after boiling will be discarded because its essence is concentrated in the soup [6]. ***8 pieces of snail powder, the main ingredient of snail powder, first appeared in the late 1970s. Although the history is short, snails and rice noodles have a long history in Liuzhou. Liu Wen, who has been engaged in cultural relics archaeology in Liuzhou for more than 40 years, believes that from a small perspective, the historical and cultural development track of Liuzhou is a history of collecting edible snails. More than 40 years ago, Chinese archaeologists found a large number of snail shell sediments in Bailiandong, Dalongtan Liyukou and other sites. "About 20,000 years ago, the Liujiang people living in Bailiandong began to catch snails for food and learned to use fire. Now the Bailiandong site still has the remains of primitive people' burning snails'. " Jiang Jinyuan, director of Liuzhou Bailiandong Cave Science Museum, said. There are different opinions on the origin of snail powder, and it is impossible to verify it, but almost every legend has a strong "snail complex" and "rice noodle complex". In 2008, Liuzhou snail powder handicraft skill successfully applied for the second batch of intangible cultural heritage list in the autonomous region. Huang Xiaoping, who was in charge of applying for the World Heritage at that time, wrote in the application document: "The combination of rice flour and snail powder is a great creation of Liuzhou people, and its unique traditional handicraft skills are Liuzhou's valuable intangible cultural heritage." [3] A bowl of snail powder, hot and sour and fresh, whizzes past, which is the ecstasy of Liuzhou flavor. People praised the production technology of 452 reading 10.8 million. Ingredients: rice flour (or dry cut powder), snail, yuba. [7] Snail powder accessories: sour bamboo shoots, sauerkraut, pork spine, lettuce, fried peanuts, dried radish, black fungus, tsaoko, fennel, fragrant leaves and chopped green onion. Seasoning: salt, monosodium glutamate, rapeseed oil, cooking wine, sauce wine, pickled pepper, pickled mountain pepper and Chili powder [8]. Snail powder is so smelly, why do some people prefer it? A production method of reading praise 229 reading 3 10000 cuts lean meat from pig bones and directly chops the spine. Soak the snail in clear water for 1 hour to remove the sediment and earthy smell, and then clean it again. Cut the material into shreds and diced, pour some oil into the pot to fry the yuba slices (when frying the yuba slices, the oil should be hot, but it should be fried away from the fire, otherwise it will paste), and then pour the remaining oil of the fried yuba into Chili powder to make Chili oil (be careful not to add fire, and use the residual temperature of the fried yuba). Boil pork bones in a pot, add a tablespoon of rice wine to the water, stir-fry shredded sauerkraut and diced sour beans in the pot, add a little oil, but don't put salt. Black fungus and pork (cut lean meat) are fried in a pot, and a little salt is added. Put oil in the pan, add garlic and ginger slices and stir-fry until fragrant, then add snail and stir-fry until fragrant, add one tablespoon of salt and half a tablespoon of spices and stir-fry for 2 minutes, then add half a bowl of water and boil in bone soup. Boil the snail meat in soup 1 hour, and then put the Chili oil prepared in advance into the pot (you don't need to add it if you don't like spicy food). Boil half a pot of water, add salt to the water (stir well to taste salty), scald the rice noodles in the water when the water boils, then pick them up, add the prepared ingredients, and finally add snail soup and snail powder to finish [9]. Note: If there are no snails, you can use other types of snails at will. Snail powder mainly depends on the bottom of soup, and the taste of soup must be adjusted [9]. The round rice flour prepared for snail powder is not the usual fine rice flour, but rather coarse [1]. Attachments may not be added. After the snail powder is prepared, sour bamboo shoots, sauerkraut, fried peanuts, dried radish and chopped green onion can be added. If the powder is dry-cut, and the cross-sectional diameter is about 3 mm, it should be soaked in water 1 hour in advance, and cold water should be used, otherwise the powder will be broken and inelastic after being cooked [1]. In order to be more delicious, snail powder must be alive. Soak it in water for 2 days and put a piece of iron in the water to make the snail spit mud, which can not only inhibit schistosomiasis parasitic in the snail, but also ensure the sweetness of snail meat [10]. Flavor Features Snail powder is fresh, sour, cool and hot, and its spicy taste is also a major feature. The snail soup was boiled with soft glutinous and refreshing rice flour unique to Liuzhou, with sour bamboo shoots, peanuts, fried yuba, day lily, dried radish, fresh vegetables and other ingredients, with a rich and moderate sour and spicy taste. Because of the peculiar and delicious snail soup, people can eat it for a while. It's mouth-watering to see its color before you taste it. Red is a layer of Chili oil floating on it, green is a seasonal vegetable, and delicious snail soup permeates every vermicelli. Chili oil in snail powder is different from ordinary spicy, aggressive, tender and crisp, which makes people forget their own standards.