Nan Kun Shen Wu Ji Shao Jiu Luo Introduction
The small shaoxiao snail and the small stall have been selling for half a century. Besides providing for a family, it has also raised seven children, all of whom have completed higher education. Now, all seven children have established their own families and careers, while this shaoxiao snail stall continues to attract tourists from all over Taiwan. This is the legendary story of Wu's Shaoxiao Snail in Nankunshen. Wu Chen Jin Mang was originally a housewife. To alleviate the economic burden of her family, she started a stall selling shaoxiao snails at the Wanshan Hall of Nankunshen Da Tian Fu. In the 1980s, the stall moved to the area in front of the Wanshan Hall due to the setup of a vending area, and then continued selling in front of the stone lion at the grand archway. In 2015, as the temple authorities prohibited vendors from operating within the temple area, they relocated south to sell alongside the road at the traffic light entrance. The small shaoxiao snail requires a labor-intensive production process. The snails are purchased, cleaned thoroughly, and the inferior quality ones and impurities are removed. Each shell's tail end is trimmed off, followed by another wash and blanching for later use. A large wok is heated with oil; after sautéing garlic until fragrant, sha cha sauce, chili, soy sauce, sugar, vinegar, salt, and Thai basil are added and stir-fried until hot. The blanched snails are then added and stir-fried until fully flavored before serving. Wu Chen Jin Mang uses a large wok to stir-fry shaoxiao snails, maintaining this tradition for 50 years by preparing two big woks every day.
