To earn your badge of honour here in Liuzhou you'll need this.
S: 螺蛳香料: T:螺螄香料 (luó sī xiāng liào), river snail spice. This is a mixture of spices considered essential for the cooking of the aforesaid gasteropods. That said, the precise necessity varies depending on the brand.
It should be a selection from black cardamom, fennel seed, dried tangerine peel, cassia bark, cloves, pepper, bay leaf, licorice root, sand ginger, and star anise.
Of course you'll need some snails, too. These are the local snails, now a major Chinese tourist attraction.
The snails are stewed then eaten in a spicy dressing with the pack contents or, if you have 16 hours and some pig bones, you could make luosifen - no one ever does so at home.
Here are the appropriate noodles.
They are dried rice noodles made using 'old rice'; aged rice which makes firmer noodles with more bite.
