The most distinctive feature of luosifen is its unique taste, a fusion of snails and sour bamboo shoots. Those who enjoy it will overlook the intense flavor at the first taste, while those who don't like luosifen might be deterred by this taste.
It's the same as stinky tofu; some people like it, some don't, and no one can persuade the other.
The key to luosifen is the snails and sour bamboo shoots. After simmering it overnight, the winter bamboo shoots turned sour. They can not only be used for luosifen but also directly stir-fried with meat, as winter bamboo shoots are even more delicious than spring bamboo shoots.
First, soak the snails to let them expel mud, then make a broth with pork bones, chicken, and over ten kinds of spices, simmering for four hours. Wash the snails and stir-fry them with sour bamboo shoots, dry the water, and put them in the broth to cook.
