螺sir柳州螺蛳粉 Liu zhou luo si fen

A famous snack from Liuzhou. The soup base is made from snails and pork bones, with a fresh, sour, spicy, and hot taste. Served with rich toppings like pickled bamboo shoots, dried bean curd sticks, peanuts, and pickled cowpeas. The rice noodles are smooth and chewy, and the unique smell of pickled bamboo shoots is unforgettable.

Classic snail noodles with added braised pork large intestine. The intestine is well-prepared, soft, and flavorful, having absorbed the spicy snail soup.

Snail noodles with flavorful sausage. The sausage is firm, savory with a hint of sweetness, creating a flavor contrast with the sour and spicy soup base.

Served with fried or braised pig trotters. The skin has a 'tiger skin' appearance, soaked in broth, with a Q-bouncy and soft texture, rich in collagen.

Snail noodles with 'tiger skin' chicken feet. The chicken feet are fried then boiled, the skin is wrinkled, and the meat falls off the bone with a gentle suck, very flavorful.

Classic snail noodles with a dark braised egg. The braised egg is savory, and the yolk is dense.

Snail noodles with braised duck wings. The duck wings are firm and chewy, with a unique braised flavor.

Fried peanuts, golden in color, crispy texture, one of the classic toppings for snail noodles.

Pickled cowpeas, sour and appetizing, cut into small pieces to add texture.

Fermented bamboo shoots, the main source of the 'stinky' flavor in snail noodles. Crispy and tender texture, rich sourness, very appetizing.

Sun-dried and pickled radish strips, crisp texture, with a hint of sweetness and saltiness.

Shredded black fungus, crisp texture, absorbs the umami of the soup.

Fried dried tofu skin, golden and crispy. It softens and absorbs the soup after soaking.

Fresh water spinach, crisp after blanching, balances the greasiness of the soup base.

Fried egg, with a fluffy golden-brown net-like exterior, absorbs soup easily, bursting with flavor in one bite.

Chinese-style sausage, grilled or fried, with a slightly charred exterior and a sweet, savory meat filling.

Chicken feet, fried then braised, the skin is wrinkled like tiger skin. Soft and tender, falling off the bone.

Pig trotters, deep-fried and then braised. The skin is puffy and wrinkled, the inside is soft and sticky, full of collagen.

Meat from river snails or stone snails, Q-bouncy and chewy texture, with a unique umami flavor.

Braised duck wings, firm meat, moderately savory, suitable as an appetizer or snack.

Braised duck gizzards, crispy and firm texture, very chewy, with a rich braised aroma.

Duck intestine, cleaned and braised, crispy and elastic texture.

Tender duck intestines, remain crispy after braising, absorbing the aroma of the brine.

Braised duck feet, more skin than meat, chewy texture, very satisfying to chew, becoming more flavorful with each bite.

Whole duck head braised, allowing you to savor the tender meat from various parts like the brain and tongue.

The lower jaw part of the duck, tender meat with a bit of bone, suitable for those who like to gnaw on bones.

Braised duck neck, the meat is flavorful and tender, a classic casual braised dish, usually with a certain level of spiciness.

Braised duck liver, dense and delicate texture, rich and mellow flavor.

Braised pig trotters, rich in collagen, Q-bouncy and soft texture, full of braised aroma.

Sichuan specialty snack. Beef strips, stir-fried and braised. Dry, fragrant, numbing, and spicy flavor, very chewy, suitable for cold eating.

Braised pork large intestine, very clean, retaining its unique fatty aroma, soft and flavorful texture.

Braised pig tail, thick skin with abundant collagen, a bone in the middle, very elastic texture.

Braised chicken feet, rich in collagen, smooth skin and tender meat, the braised flavor penetrates to the bone.

Chicken wing tips. Although there isn't much meat, the skin is smooth and the bones are soft, perfect for savoring the braised flavor slowly.

Braised lotus root slices, starchy or crisp (depending on variety), with the unique sweetness of lotus root and the savory flavor of the brine.

Braised potato slices or chunks, soft and starchy texture, absorbing the flavor of the brine.

Edamame pods, boiled with spices and braised. Refreshing and appetizing, a great accompaniment to drinks.

Braised dried bean curd sticks, soaked in brine, soft and chewy texture, rich bean flavor.

Kelp tied into knots. Thick and crisp texture, with a seafood umami and briny saltiness.

Eggs slow-cooked for a long time in a special brine. The egg white is firm and chewy, deep brown in color; the yolk is flavorful, savory, and delicious.