Drunk bullacta exorbitata, commonly known as drunk snail, is a traditional delicacy produced in coastal regions like Jiangsu and Zhejiang. This unique seafood has a sweet, crisp, salty, fresh, and aromatic flavor that sets it apart from other preserved foods. The processing method involves several careful steps to ensure the best taste and texture. First, the selection of raw materials is crucial. Only snails with thin shells, thick muscle meat, no sand inside, full red mouths, plump bellies, and intact bodies are chosen. The best time for harvesting is during the summer, when the snails are particularly tender and juicy. This period, just before and after midsummer, is considered the golden season for processing. Next, the selected snails are placed into a container and soaked in saltwater with a concentration of 20% to 23% (some recipes use 24%). They are stirred thoroughly and left to sit for 3 to 4 hours. After that, the snails are rinsed under running water and spread on a sieve to drain slightly. Then, they are marinated again in another batch of saltwater, this time at a concentration of 20% to 22%. The mixture is well combined, and the next day, a bamboo curtain is placed over the bucket, followed by a heavy stone to keep the snails submerged. This pickling process takes about two weeks. Afterward, the snails are carefully removed from the barrels, sorted according to size, and packed into different jars or cans. It's important not to fill them too tightly, as leaving some space allows the brine to circulate properly. To prepare the brine, saltwater is boiled in a pot with added fennel, cinnamon, ginger, and other spices. After boiling for 10 minutes, the mixture is cooled and filtered to create the marinade. The prepared brine is then poured into the jars containing the marinated snails. A small amount of yellow rice wine, approximately 5% of the weight of the snails, is added to enhance the flavor and preserve the product. Finally, the jars and cans are sealed tightly and stored for about 10 days. After this period, the drunk snails are ready for sale or long-term storage. This traditional preservation technique not only enhances the flavor but also extends the shelf life of the snails, making them a popular choice among seafood lovers.

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