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Mud Snail
2019-08-28Text Size: A A A

Mud snail, also known as "tutie", is a local specialty of Ningbo, says the entry in Ci Yyuan, a traditional Chinese dictionary.
Mud snails abound in the coastal areas of Ningbo. In the peach flower blooming season, mud snails will put out the mud inside and the meat is most tender and delicious. The mud snail produced at Longshan of Cixi County is of the best quality. The locals call it "yellow mud snail of Longshan".

Historical documents show that people started to eat the yellow mud snail of Longshan back in the Song Dynasty, about 1,000 years ago. As Longshan is located at the tidal area formed by the Qiantang River, the Cao'e River and the Changjiang River, it provides the best fertile soil for mud snails.

Mud snails can be yielded twice a year: in the peach flowers blooming season and in the osmanthus flowers blooming season.

Mud snails are often consumed after being salted. To salt mud snails, firstly clean the live mud snails in sea water, then put them into a container, together with some salt; when the snails are dead, get rid of the water and add some more salt. Last add some wine before sealing the container. In about a week, the mud snails will be edible. Properly sealed, the mud snails will not turn bad.

Live mud snails can also be cooked into soup. To make the soup, you need to dunk the snails in water for half a day, which is to get rid of the mud inside; then boil them; after that add some soy sauce and chopped green onion.

The Compendium of Materia Medica says the food is good to liver, kidney, lung, eye, etc. Local people like to consume it with wine as they believe that it could prevent laryngitis and TB.
 

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