I had something like this at a Cantonese restaurant in ShangHai: the river snails were small like .5 inch and had paper thin shells that are also meant to be eaten. This snail dish that I had was served at room temperature in a Champaign glass filled with rice wine. I did not ask for seconds.
[www.thatsmags.com]
The well-known gourmet Cai Lan once said: "Snails seem to represent the trickiest ingredients in Chaozhou cuisine,” and the preparation of snails is very much a matter of the chef's mastery of the knife and of fire. Charcoal-grilled snails in thin shells, a classic Chaoshan dish, are also Chef Gan's specialty. The snails are slowly cooked on a small charcoal stove for over an hour, with the broth sizzling inside the shell and the flesh slowly absorbing its flavors, before being doused with white wine. The dish is also available in a Tangzhuo style, with the addition of green olives for a more "traditional" Cantonese flavor.
[www.thatsmags.com]
The well-known gourmet Cai Lan once said: "Snails seem to represent the trickiest ingredients in Chaozhou cuisine,” and the preparation of snails is very much a matter of the chef's mastery of the knife and of fire. Charcoal-grilled snails in thin shells, a classic Chaoshan dish, are also Chef Gan's specialty. The snails are slowly cooked on a small charcoal stove for over an hour, with the broth sizzling inside the shell and the flesh slowly absorbing its flavors, before being doused with white wine. The dish is also available in a Tangzhuo style, with the addition of green olives for a more "traditional" Cantonese flavor.
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yuetwoh
According to Cowles' Pocket Dictionary of Cantonese (and my Dad):
Snail is: 螺
A fresh water snail is : 田螺
Cantodict has:
蝸牛
this may be Mandarin.
Also, Cantodict has 田螺 as vivipara (a plant) ????????? Is this wrong?