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Guangdong-style Snail Rice Noodles

groups4 servingsspeedHardcountertopsPrep: 60 minsskilletCook: 140 minsscheduleTotal: 200 minsoutdoor_grillStewedlocal_fire_departmentMedium
Allergens:warningSoywarningMolluscswarningSulphites

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

6 Steps Total
01
Active Cooking
00:00:15
  • Prepare 1500g pork bones and 1500g chicken carcasses, blanch and clean in advance
  • Put the bones into a large soup bucket and add 15000g water
  • Heat over medium-high heat, bring to a boil and keep simmering for 1 hour until the broth turns milky white and fragrant
local_fire_departmentMedium-high heat, about 60 minutes
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Watch out

Bones must be thoroughly blanched and cleaned before boiling, otherwise the broth will have a bloody foam odor.

Ingredients:pork bone (1500 g)chicken carcass (1500 g)water (15000 g)
Tools:soup bucket
02
Active Cooking
00:01:45
  • Heat the wok and melt 200g chicken fat, add appropriate amount of ginger, scallion, and garlic to sauté until fragrant
  • Add 25g dried chili and 150g doubanjiang, stir-fry over high heat until red oil and aroma are released
  • Add 1000g river snails and stir-fry for a few moments, then add 500g pickled bamboo shoots and stir-fry vigorously over high heat
  • Add 4 pieces of fermented bean curd and stir until dissolved, add 50g rice wine, and continue stir-frying over high heat for over 3 minutes
  • Pour all the stir-fried ingredients into the boiling broth bucket, add the spice packet and 100g oyster sauce, and continue simmering over medium-high heat for over 1 hour
local_fire_departmentHigh heat for stir-frying, then medium-high heat to simmer for about 60 minutes
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Watch out

When stir-frying doubanjiang and ingredients, high heat must be used to release red oil, otherwise the broth will lack aroma

stir-fry for at least 3 minutes to fully blend

Ingredients:chicken fat (200 g)gingerscallionGarlicdried chilies (25 g)chili bean paste (doubanjiang) (150 g)river snails (1000 g)pickled bamboo shoots (500 g)fermented bean curd (4 piece)rice wine (50 g)star anise (10 g)angelica dahurica root (3 g)Sichuan peppercorns (10 g)dried shiitake mushrooms (10 g)cinnamon stick (5 g)Black cardamom (2 piece)luo han guo (0.5 piece)bay leaves (4 piece)licorice root slices (4 g)amomum fruit (4 g)lemongrass stalks (6 g)fennel seeds (5 g)oyster sauce (100 g)
Tools:spatulawok
03
Active Cooking
00:04:13
  • Heat the wok and add 1000g cooking oil, add 50g ginger, 50g scallion, 50g garlic, and spices like star anise, sand ginger, Sichuan pepper, and lemongrass, fry over medium-low heat until the residues turn charred and the aroma is fully released
  • Remove the residues, turn off the heat, and let the oil cool down for about 5 minutes
  • Thoroughly mix 150g chili powder and 10g cumin powder in a container
  • Pour the slightly cooled hot oil into the chili powder in batches while stirring with chopsticks to release aroma and vibrant red color
  • Then add 10g salt and 5g MSG and mix well
local_fire_departmentMedium-low heat to fry residues for about 10 minutes, turn off heat to cool slightly before pouring over chili powder
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Watch out

If the oil temperature is too high when pouring in the chili powder, it will fry it until burnt and bitter

if the oil temperature is too low, it cannot release the aroma. You must turn off the heat and let it sit for about 5 minutes to let the oil temperature drop slightly before pouring it in

Ingredients:Cooking oil (1000 g)ginger (50 g)scallion (50 g)Garlic (50 g)star anise (5 g)sand ginger (5 g)Sichuan peppercorns (5 g)lemongrass stalks (3 g)chili powder (150 g)cumin powder (10 g)Salt (10 g)MSG (5 g)
Tools:wokmesh strainer
04
Active Cooking
00:05:59
  • Heat the wok and add a small amount of salad oil, add a little minced garlic and sauté until fragrant
  • Add 500 grams of pickled bamboo shoots (squeeze out as much water as possible) and stir-fry
  • Add a small amount of chopped millet chili, an appropriate amount of MSG, an appropriate amount of chicken bouillon, and 10 grams of light soy sauce to enhance flavor and freshness
  • Add 10 grams of the previously prepared chili red oil, stir-fry over high heat until fragrant, so that the pickled bamboo shoots and spicy flavor are fully integrated, then transfer to a bowl and set aside
local_fire_departmentHigh heat stir-fry for about 3 to 5 minutes
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Watch out

Pickled bamboo shoots must be squeezed as dry as possible of excess water before stir-frying, otherwise too much moisture will prevent releasing a rich aroma.

Ingredients:pickled bamboo shoots (500 g)Garlicfresh red bird's eye chili (20 g)MSGChicken Bouillon Powderlight soy sauce (10 g)Cooking oil
Tools:wok
05
Active Cooking
00:07:33
warningStay safe

Must use heat-resistant gloves when moving heated pots and filtering boiling liquids to avoid severe burns.

  • Observe the snail broth simmered for over 2 hours (water reduced from 30 jin to about 20 jin), turn off the heat
  • Use a strainer to filter the broth from the soup bucket into another large bucket, removing all residues
  • Measure out 20 jin of filtered snail broth and reheat to a boil
  • Add 120g salt for base flavor, 70g MSG for umami, 50g chicken bouillon for richness, and 70g dried scallop powder for umami and aroma, stir until completely dissolved
local_fire_departmentHigh heat to bring to a boil, then medium-low heat to keep warm
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Watch out

Be extremely careful when filtering and transporting large amounts of hot broth to prevent scalding from splashing hot liquid.

Ingredients:Salt (120 g)MSG (70 g)Chicken Bouillon Powder (50 g)dried scallop powder (70 g)
Tools:soup bucketmesh strainer
06
Active Cooking
00:08:54
warningStay safe

Be careful not to splash hot broth when ladling boiling snail broth to avoid hand burns.

  • Put 150g pre-soaked rice noodles into a noodle strainer and submerge in the boiling broth bucket for about 3 minutes until cooked
  • Then add 2 lettuce leaves and blanch for 5 to 8 seconds, remove and place into a large bowl
  • Ladle the seasoned hot snail broth into the bowl over the noodles
  • Sequentially add a small amount of pickled cowpea, fried soybeans, black fungus, stir-fried bamboo shoots, and fried bean curd skin
  • Garnish with a small amount of scallions and cilantro, and finally drizzle with half a spoon of chili red oil
local_fire_departmentSoup bucket continuously boiling, blanch noodles for about 3 minutes
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Watch out

The snail broth itself is slightly spicy

chilli red oil can be adjusted freely according to customer preference and should not be added excessively without reason

Ingredients:Rice Noodles (150 g)Butterhead lettuce (60 g)pickled cowpea (40 g)fried soybeans (40 g)soaked black fungus (40 g)pickled bamboo shootsfried bean curd skin (50 g)scallion (5 g)cilantro (15 g)
Tools:mesh strainersmall bowl

groceryAll Ingredients

pork bone1500 g
chicken carcass1500 g
water15000 g
pickled bamboo shoots1000 g
river snails1000 g
chicken fat200 g
chili bean paste (doubanjiang)150 g
fermented bean curd4 piece
dried chilies25 g
oyster sauce100 g
ginger55 g
scallion55 g
Garlic55 g
rice wine50 g
star anise10 g
angelica dahurica root3 g
Sichuan peppercorns10 g
dried shiitake mushrooms10 g
cinnamon stick5 g
Black cardamom2 piece
luo han guo0.5 piece
bay leaves4 piece
licorice root slices4 g
amomum fruit4 g
lemongrass stalks6 g
fennel seeds5 g
chili powder150 g
cumin powder10 g
sand ginger5 g
Cooking oil1000 g
Salt130 g
MSG75 g
Chicken Bouillon Powder50 g
dried scallop powder70 g
fresh red bird's eye chili20 g
light soy sauce10 g
pickled cowpea40 g
soaked black fungus40 g
fried bean curd skin50 g
fried soybeans40 g
cilantro15 g
Butterhead lettuce60 g
Rice Noodles150 g

blenderAll Tools Needed

soup bucketspatulawokmesh strainersmall bowl