Nan Kun Shen Wu Ji Shao Jiu Luo Introduction
The small shaijiu snail, the tiny stall, has been selling for half a century. In addition to supporting a family's livelihood, it has also raised seven children, all of whom have university degrees. Now, all seven children have their own families and careers, but this shaijiu snail stall continues to attract tourists from all over Taiwan. This is the legendary story of Wu's Shaijiu Snail at Nan Kun Shen. Wu Chen Jin Mang was originally a housewife, and seeing the family's economic burden, she started selling shaijiu snails at the Wanshan Temple in Nan Kun Shen. In the 1980s, as the stalls were set up at the temple, she relocated to the area in front of the archway and continued her business. In 2015, due to the temple's ban on stalls within the temple grounds, she moved down to sell along the south side of the traffic light at the entrance. The small shaijiu snail requires a labor-intensive preparation process. The snails are cleaned, removing any poor-quality ones and impurities, then the shell's tail is cut off and cleaned again before being blanched for later use. A large pot is heated and garlic is sautéed until fragrant, then sha cha sauce, chili, soy sauce, sugar, vinegar, salt, and basil are added and heated. The blanched snails are then added and stir-fried until they are flavorful and ready to serve. Wu Chen Jin Mang uses a large pot to stir-fry the shaijiu snails and has been doing so for 50 years, preparing two large pots every day, still...
