Guilin Snail Print

 

The snails of Guilin are big and meaty. Sour peppers, specially-prepared in Guilin, are always used in the snail-cooking process. Cooked also with shallot, ginger and "Three-Flower Liquor", the end result is sour, spicy and very delicious. The tail of the snail is cut off before cooking for both the chef's and the consumer's conveniences.