Luosifen, or Liuzhou river snails rice noodle, is a famous street food from Liuzhou, Guangxi Zhuang Autonomous Region. Its history is relatively short, first appearing in the late 1970s, although the local tradition of eating snails and rice noodles dates back centuries. There are several stories about its origin, with a popular one saying a food stall owner mixed leftover rice noodles with a pot of snail soup for hungry customers, creating the dish by accident. In 2021, its making process was added to China's national intangible cultural heritage list.

Preparation Steps

1. Making the Soup Base: Fresh river snails are stir-fried with spices like star anise, cinnamon, and ginger, then simmered with pork bones for hours. The snails are usually discarded after cooking, as their flavor is fully extracted into the soup.

2. Preparing the Rice Noodles: Special dried rice noodles are soaked in water until soft, then boiled until chewy and springy.

3. Adding the Toppings: The cooked noodles are placed in a bowl and topped with a variety of ingredients. The most important one is sour bamboo shoots (酸笋), which gives the dish its signature "stinky" smell. Other common toppings include fried tofu skin, peanuts, wood ear mushrooms, and pickled vegetables.

4. Serving: The hot, spicy snail soup is poured over the noodles and toppings. Chili oil is often added for extra heat.

Review and Appreciation

Luosifen is a unique sensory experience. Its flavor is often described as sour, spicy, fresh, and hot. The smell is famous, being compared to durian, but the taste is surprisingly delicious. The chewy noodles, the crunchy toppings, and the rich, savory soup create a perfect harmony. It’s a dish that many people either love or hate, but once you acquire the taste, you can't stop. Its official English name is simply Liuzhou Luosifen.