Stir-fried snails with garlic chives. [Photo/WeChat account: hafbwx]

In Hai'an, a county-level city in Nantong, many consider snails the ultimate springtime delicacy, a cherished seasonal tradition that captures the essence of renewal.

During this season, snails reach their peak size and flavor, offering a brief window of culinary perfection.

When it comes to cooking snails, Hai'an natives are incredibly skilled in methods like stir-frying, braising, and making soup. Regardless of the method, they can bring out the deliciousness of snails to the fullest.

Braised snails embody the season's spirit of renewal with a preparation as meticulous as it is flavorful. The process begins with care: each snail is thoroughly cleaned, its bottom trimmed, then blanched and drained. A hot pan comes alive with the sizzle of scallions, ginger, garlic, and peppers, their combined aroma laying the foundation for the dish. The snails join the fray, soaking up the vibrant flavors during a lively stir-fry. A final high-heat simmer transforms the sauce into a glossy, thickened cloak, rendering the dish a perfect harmony of texture and taste.

Equally compelling is stir-fried snails with garlic chives. The snails, scrubbed clean, are treated to a splash of vinegar to expel any lingering impurities. Garlic chives, snipped into tidy sections, hit the pan first, releasing their bold, pungent scent. The snails follow, tumbling into the mix with light soy sauce, a dash of cooking wine, and a curated blend of seasonings. A swift stir-fry ensures every bite is evenly coated, and once the chives soften, the dish emerges — ready to captivate the palate with its straightforward yet sophisticated charm.