Nankunshen Wu's Snail Restaurant Introduction
The small sold alcohol snails and the small stall have been around for half a century. Besides providing for a family, it has raised seven children, all of whom have higher education degrees. Now, all seven children have established their own families and careers, while this alcohol snail stall continues to attract tourists from all over Taiwan. This is the legend of Wu Ji Shao Jiu Luo in Nan Kun Shen. Wu Chen Jin Mang was originally a housewife. To relieve the financial burden of the family, she started selling alcohol snails at the Dao Tian Fu Wan Shan Tang temple square in Nan Kun Shen. In the 1980s, as the temple set up a vendor area in front of Wan Shan Tang, she moved to sell under the stone lion in front of the large archway. In 2015, the temple prohibited vendors from setting up stalls within the temple area, leading her to relocate to the south side of the traffic lights at the entrance. The small alcohol snail involves a labor-intensive preparation process. The snails are washed clean, and the inferior quality and impurities are picked out. The tails of each shell are cut off, then washed again and blanched for later use. A large pot is heated with oil, and garlic is sautéed until fragrant, followed by stir-frying with condiments like sha cha sauce, chili, soy sauce, sugar, vinegar, salt, and basil until hot. The blanched snails are added and stir-fried until flavorful, then served. Wu Chen Jin Mang has been using a large pot to prepare alcohol snails, consistently for 50 years, cooking two large pots every day.
