[Photo from guilin.com]

Field snails are named for living in the paddy field. They’re known for having fat meat and a big body that is tasty and quite palatable.

When preparing the field snails, good seasonings are essential, including pickled chili specially made in Guilin, green onions, ginger and “three flowers liquor”, which make the dish sour, spicy, fresh and appetizing.

When poaching the snails, you need to knock off their rump so more flavor can seep in and the meat can be easily sucked out.