Liuzhou luosifen

Liuzhou luosifen is a rice-noodle dish named for its snail-based broth and accompanied by sour bamboo shoots and other toppings. The heritage record describes a preparation rooted in Liuzhou, Guangxi, using local snails, rice noodles and fermented spring bamboo shoots. Wood-ear mushrooms, tofu skin and perilla are among the ingredients associated with the craft. The bamboo shoots contribute sourness alongside the heat of chilli oil.^[1]

In the recorded method, the snails are blanched and stir-fried with aromatic seasonings before they simmer with water. Pork bones, fennel and perilla help flavour the broth, which is subsequently combined with chilli oil. The noodles are cooked separately before the soup and accompaniments are assembled. Recipes and ingredient proportions vary between makers; the heritage account describes transmission through families and apprenticeships, alongside the development of local noodle-shop associations.^[1]