Luosifen (River Snail Noodle Soup)

Dive into the bold and aromatic world of Chinese street food with Luosifen (River Snail Noodle Soup), a rich and flavorful dish hailing from Liuzhou, Guangxi. This iconic noodle soup features silky rice noodles bathed in a slow-simmered broth infused with the umami of river snails, fragrant spices like cinnamon and star anise, and the subtle tang of fermented flavors. Topped with crispy roasted peanuts, tangy pickled bamboo shoots, earthy wood ear mushrooms, and a drizzle of fiery chili oil, every bite offers a perfect harmony of textures and tastes. Perfect for adventurous foodies seeking authentic regional cuisine, this dish is a sensory delight that brings the essence of Chinese culinary tradition straight to your table.

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

Ingredients

• 200 grams rice noodles
• 300 grams river snails
• 100 grams pickled bamboo shoots
• 50 grams fermented tofu
• 50 grams peanuts
• 50 grams wood ear mushrooms
• 100 grams bean sprouts
• 2 stalks green onion
• 20 grams cilantro
• 200 ml frying oil
• 20 ml chili oil
• 10 grams ginger
• 4 cloves garlic
• 2 pieces star anise
• 1 piece cinnamon stick
• 2 leaves bay leaves
• 2 tablespoons light soy sauce
• 1 teaspoon salt
• 2 tablespoons rice wine

Directions

Step 1

Rinse the river snails thoroughly, discarding any broken shells. Boil in a pot of water for 15 minutes to clean, then drain.

Step 2

In a large pot, heat frying oil over medium heat. Add sliced ginger and garlic, star anise, cinnamon stick, and bay leaves. Sauté until fragrant.

Step 3

Add the blanched river snails to the pot along with light soy sauce, rice wine, and a pinch of salt. Stir to combine, then add 1.5 liters of water.

Step 4

Bring the mixture to a boil, then reduce heat and simmer for about 1 hour to let the flavors develop into a rich broth. Skim off any foam.

Step 5

While the broth simmers, prepare other ingredients. Soak rice noodles in warm water for 20 minutes until soft, then drain.

Step 6

Rinse pickled bamboo shoots to remove excess sourness. Soak wood ear mushrooms in warm water until soft, then slice thinly.

Step 7

Dry roast peanuts in a pan over medium heat until golden and fragrant. Set aside.

Step 8

Blanch bean sprouts in boiling water for 1 minute, then drain. Chop green onions and cilantro for garnish.

Step 9

After the broth is ready, strain out the solid ingredients, reserving the broth. Taste and adjust seasoning as needed.

Step 10

Bring a pot of water to boil and cook rice noodles for 2-3 minutes until tender. Drain and distribute into serving bowls.

Step 11

Ladle the snail broth over the noodles. Top with pickled bamboo shoots, wood ear mushrooms, fermented tofu, roasted peanuts, bean sprouts, and fresh green onions and cilantro.

Step 12

Drizzle with chili oil according to taste and serve hot.

Nutrition Facts

Serving size	(1222.3g)

Amount per serving	% Daily Value*
Calories	2938.0

Total Fat 256.0g	0%
Saturated Fat 37.4g	0%
Polyunsaturated Fat 5.0g
Cholesterol 150mg	0%
Sodium 6226.3mg	0%
Total Carbohydrate 101.0g	0%
Dietary Fiber 17.7g	0%
Total Sugars 10.1g
Protein 79.0g	0%

Vitamin D 0IU	0%
Calcium 798.5mg	0%
Iron 20.8mg	0%
Potassium 2765.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 76.2%

Protein: 10.4%

Carbs: 13.4%