Before @liuzhoustarted posting about "snail noodles" I would have guessed that Luosifen was the latest drug for Rheumatoid Arthritis. Now I am guessing if you eat the soup you will likely cure yourself of RA and many other conditions as well. Here's how I break down the various factoids here.
1) "Unpeeled" snails is a very poor translation for "in the shell."
2) "Unpeed" snails is most likely a typo, but if not, it means a raw snail you haven't yet irritated enough to pee in your hand. It does make sense in that you would want to get the pee out of the snail before it pees in the stockpot before it dies.
3) There are now lots of shortcuts for the broth, available on line if not at Piggly Wiggly. However, a true stock is made with pork bones and initially live snails. If the broth cooks for several hours to achieve maximum flavor, those snails wouldn't be very good eating; i.e. rubbery instead of just chewy like good escargots.
4) Escargots are land snails, no? Luosifen is made with river snails. Nothing has been said about whether or not people eat river snails in other ways, but I'm sure any snail worth its salt would be tough to swallow after eight hours on the stove. Unless you are very entrepreneurial, you are making escargots by stuffing the dead canned ones into pre-washed shells with a ton of garlic and butter, in which case you would use a tiny fork (or a toothpick if it was an impromptu picnic) to extract them and carry them from shell to mouth. There would be no struggle in extracting them of course unless you were eating them raw.
Question: is this type of river snail eaten in other ways besides to make Luosifen broth? And if a restaurant serves Luosifen with snails in it, which I gather is not typical, should you assume those same snails were used to make the broth or are they fresh snails dropped in shortly before eating, the way you would do for most seafood soups? Oh, and are these snails, being harvested from the river very muddy? Even if you try and wash them there must be some crud that falls to the bottom of the pot, just the way sand does when you steam clams.
I'm sure my summation only skims the surface, and I could go on and dip deeper, but even my curiosity has its limits. Clearly Luosifen has not given up all its secrets yet.