Origin: Yangshuo, Guangxi, China

Recipe: Cut off two circles of shell at the end of the escargots with knife and extract the escargots meat with a fork; take out the internal sac and clean the shell; dice the escargots meat, pork, and some mints; mix them with some salt and starch till thick; add gourmet powder, pepper and then stuff it into the shell, but do not stuff too much material to make it easier to be sucked out; heat the pot with some ginger, green onion and edible oil; then stir-fry the escargots with some cooking wine quickly; add some soup and salt and cook it over a moderate heat and serve in a big bowl.

Feature: salty, fresh and tasty.