Tian Luo Niang (Stuffed River Snails)

Thoroughly clean the River Snails by scrubbing their shells and soaking them in water for at least 2 hours, changing the water several times, until the water runs clear. Drain the River Snails.

Using pliers or a nutcracker, carefully break off the pointed tip of each River Snail shell to create an opening for stuffing and to allow flavors to penetrate during cooking. Remove the operculum (hard lid) from each snail.

For the stuffing, rehydrate Dried Shiitake Mushrooms in warm water until soft, then finely dice them. Finely mince the Pork Belly, 30g of Garlic, 10g of Ginger, and 40g of Scallions. Finely dice the Water Chestnuts.