|Place of origin||China|
|Region or state||Liuzhou, Guangxi|
|Main ingredients||Rice vermicelli, stock made from river snails, pickled bamboo shoots, peanuts, tofu skins, chili pepper|
|Cookbook: Luosifen Media: Luosifen|
The dish consists of rice noodles boiled and served in a soup made from a stock made from river snails and pork bones which are stewed for hours with black cardamom, fennel seed, dried tangerine peel, cassia bark, cloves, white pepper, bay leaf, licorice root, sand ginger, and star anise. The soup does not usually contain any snail meat but pickled bamboo shoot, pickled green beans, shredded wood ear, fu zhu, fresh green vegetables, peanuts and chili oil are usually added. Diners can also add extra chili, green onions, white vinegar with green peppers etc. to suit their own taste.
The dish is served in both small "hole in the wall" type restaurants and in luxury hotel restaurants in Liuzhou city (the latter may include snails in the dish). In recent years, many luosifen restaurants have been established in Beijing, Shanghai, Hong Kong etc. as well as overseas.
- Bún ốc, a similar snail-based noodle dish in Vietnam
- "The Feeding of the Ten Thousand | Liuzhou Laowai". Liuzhou.co.uk. 2012-09-29. Retrieved 2017-02-16.
- Soup, Gary (2013-09-24). "Full Noodle Frontity: Slow Food: Liuzhou Spicy Snail Noodles at Oakland's Guilin Classic Rice Noodles". Noodlefrontity.blogspot.com. Retrieved 2017-02-16.
- 我爱螺蛳粉 /I Love Luosifen (Facebook group)
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