Nankunshen Wu's Shacha Snails Introduction
The small burnt whiskey snails, served from a modest stall, have been sold for half a century. Beyond providing sustenance for the family, this business has supported seven children, all of whom have achieved higher education. Now, all seven have families of their own, yet the burnt whiskey snail stall continues to attract tourists from all over Taiwan. This is the legend written by Wu's Burnt Whiskey Snails in Nankunshen. Wu Chen Jin Mang was originally a housewife. Observing the increasing food costs, she decided to alleviate the family's financial burden by setting up a stall to sell burnt whiskey snails at the Wanshan Hall of Nankunshen Daitian Temple. In the 1980s, due to the temple's establishment of a vendor area in front of the temple, she relocated her stall to continue sales beneath the stone lions at the large ceremonial arch. In 2015, as the temple prohibited vendors from operating within the temple area, she moved south to sell beside the traffic light at the entrance. The seemingly simple burnt whiskey snail involves a labor-intensive preparation process. The snails are purchased, thoroughly cleaned, and any inferior quality or impurities are removed. Each snail's tail is cut off individually, followed by another round of cleaning and blanching for later use. A large pot is heated, garlic is sautéed until fragrant, then ingredients such as satay sauce, chili, soy sauce, sugar, vinegar, salt, and basil are added and stir-fried. The blanched snails are then incorporated and stirred until infused with flavor. After cooking, they are served to customers. Wu Chen Jin Mang uses a large pot to prepare her burnt whiskey snails, consistently frying two large pots every day for the past 50 years.
