GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Snails flavor the stock; visible snail meat is not required in every bowl.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Sour and spicy.
- Chili heat
- Texture
- Round rice noodles.
- How it’s made
- Simmer stock; cook noodles and assemble.
Snails flavor the stock; visible snail meat is not required in every bowl.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Guangxi.
Ask if they have it first
请问你们有柳州螺蛳粉吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
The snail broth behind the name
Luosifen is named for its snail broth, so visible snail meat need not appear in every bowl. In Liuzhou’s making craft, the snails are blanched, then stir-fried with aromatics before simmering with pork bones; fermented bamboo shoots bring the contrasting sour note. Families and masters with apprentices have passed the craft on, and shops keep their own ingredient proportions. The making technique joined China’s national intangible cultural heritage list in 2021.