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A city known for its snail culture is the town of Lleida, in the north-Spanish region of Catalonia, where the L'Aplec del Cargol festival has been held since 1980, receiving some 300,000 visitors during a weekend in May. [17] Snail were eaten periodically in Central-Europe sometimes, as food or medicine.
Bún ốc can be served in two different ways: in its broth (called "hot snail noodles") or with broth in a separate bowl (called "cold snail noodles") with vegetables. The broth is made from stewed bones, tomatoes, and other ingredients. Cold snail noodles, which are eaten by dipping the noodles in the broth, are a popular meal during the summer.
Bún riêu is a traditional Vietnamese soup of clear stock and rice vermicelli.There are several varieties of bún riêu, including bún riêu cua (minced crab), bún riêu cá (minced crab and fish) and bún riêu ốc (minced crab and snail).
'Snail rice noodle') is a Chinese noodle soup and specialty of Liuzhou, Guangxi. [1] The dish consists of rice noodles boiled and served in a soup . The stock that forms the soup is made by stewing river snails and pork bones for several hours with black cardamom , fennel seed , dried tangerine peel, cassia bark, cloves , white pepper , bay ...
Morocco produces a large range of Mediterranean fruits and vegetables, as well as tropical products like snails. Common meats include beef, goat, mutton and lamb, which, together with chicken and seafood, serve as a base for the cuisine. Characteristic flavorings include lemon pickle, argan oil, preserved butter , olive oil, and dried fruits.
A snail farm near Eyragues, Provence, France. Heliciculture, commonly known as snail farming, is the process of raising edible land snails, primarily for human consumption or cosmetic use. [1] The meat and snail eggs a.k.a. white caviar can be consumed as escargot and as a type of caviar, respectively. [2]
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Golbaengi-muchim (골뱅이무침) or moon snail salad is a type of muchim (salad) made by mixing moon snails with vegetables. [1] [2] In South Korea, it is an anju (food served and eaten with alcoholic drinks) typically made with red, spicy sauce and served with boiled somyeon (wheat noodles). Like other anju, it is sold in pojangmacha (street ...