Nan Kun Shen Wu Ji Shao Jiu Luo Introduction
The small 烧酒螺 (lit. "drunken snail"), with its little stall, has been selling for half a century. Besides supporting a family, it has raised seven children, all of whom hold university degrees. Now, all seven children have their own families and careers, while this 烧酒螺 stall continues to attract tourists from all over Taiwan. This is the legend of Wu Ji 烧酒螺 in 南鯤鯓 (Nankunshen). Wu Chen Jin Mang was originally a housewife. Seeing the numerous demands, she set up a stall selling 烧酒螺 at the entrance of the Wanshan Hall in Nankunshen Daitian Temple to alleviate the family's financial burden. In the 1980s, as the temple was constructing a vendor area in front of the hall, she moved her stall to the front of the Paifang (archway) under the stone lion to continue her business. In 2015, as the temple prohibited vendors from setting up stalls within the temple area, she relocated south to sell her goods by the traffic lights at the entrance. Making a small 烧酒螺 is a labor-intensive process. The snails are purchased, cleaned, and any poor-quality or foreign matter is removed. Each snail has its shell's tail cut off, then cleaned and blanched for later use. In a large pot, after heating the oil and sautéing garlic until fragrant, ingredients like Sha Cha sauce, chili, soy sauce, sugar, vinegar, salt, and basil are added and stir-fried. The blanched snails are then added and stir-fried until flavored before being served. Wu Chen Jin Mang has been using a large pot to stir-fry 烧酒螺 for fifty years, preparing two large pots every day.
