Chinese Snails in Black Bean Sauce


3 lbs small snails in shell
2 tbs canola oil
2 tbs salty black beans, available at Asian markets
4 scallions, sliced on a bias, white and green parts
2 tbs fresh ginger, diced
2-3 cloves garlic, chopped
1/2 cup white wine
Kosher salt and black pepper to taste
Soy sauce and sugar to taste

This is wonderfully delicious dish. It’s made with in shell freshwater snails which are available at Asian markets.


  • Bring a large pot of water to a boil,add half of  the ginger and the wine, then add the snails. Bring the water back to a boil and cook for another 1-2 minutes.
  • Remove the snails and set aside.
  • In a wok or large saute pan add the coking oil, black beans, scallions, ginger and garlic, then saute for 1-2 minutes.
  • Add the soy sauce sugar and wine and stir to mix.
  • Add the snails and cook for 2-4 minutes or until the sauce begins to thicken.
  • Season with a dash of salt, pepper and sugar.
  • Serve with toothpicks to remove the snails from their shells.




15 min


10 min



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    Juliana 6 years ago

    This turned out great. I saw so many recipes for doing snails the French way. I wanted to do it the way I remember it from growing up eating at Chinese restaurants.

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