Nan Kun Shen Wu Ji Shao Jiu Luo Introduction
The small shallot snails, operated from a little stall for half a century, have not only supported a family but also raised seven children who each have a college education. Now, all seven children have their own families and careers, yet this shallot snail stall continues to attract tourists from all over Taiwan. This is the legend written by Wu's Shallot Snail at Nan Kun Shen. Wu Chen Jin Mang was originally a housewife. Observing the many mouths to feed and to alleviate the family's economic burden, she started selling shallot snails at the Da Tian Fu Wan Shan Tang Temple courtyard in Nan Kun Shen. In the 1980s, as the Da Tian Fu at Nan Kun Shen set up a vendor area in front of the Wan Shan Tang Temple, she moved her stall to continue selling under the lion statue at the grand entrance. In 2015, due to temple restrictions prohibiting vendors from setting up stalls within the temple area, she relocated south to sell beside the traffic lights at the entrance. Small as the shallot snails are, their preparation is quite labor-intensive. The snails are bought, thoroughly cleaned, and any defective ones and impurities are removed. The tail end of each shell is cut off, then cleaned again and blanched for later use. In a large pot, oil is heated, and after the garlic is sautéed until fragrant, various seasonings such as sha cha sauce, chili, soy sauce, sugar, vinegar, salt, and basil are added and stir-fried until hot. The blanched snails are then added and stir-fried until well-flavored before being served. Wu Chen Jin Mang has been using a large pot to cook shallot snails for 50 years, making two large batches every day, yet...
