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.

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  1. 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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