The main reason for the fame of Shanghai cooked snail lies in that its snail mainly comes from Tunxi of Anhui, which usually is bigger. Before cooking the snail, firstly you need to put the snail in the clear water for two days, which aims to make the snail spit all the sand in its body. After that, put the snail in the hollowware, and add some fennel and Chinese cinnamon. After the snail is boiled for a longer time, take it out, and add rice wine sauce. The finished snail presents brown gray color with tender meat, and is quite favored by people.

This snack is best made in Wuweizhai Restaurant and Xian De Lai Restaurant of Shanghai.

(Introduction from InmandarinChina.com;  Photo from xfzc.com)