This is that you?

Are you serious money?

So I think take a deep with addict reference.

Oh, today we're trying loss often or snail noodles.

They're one of the most popular noodles in China.

People love them so much that they've made instant versions and die hard fans throw snail noodle parties where they try different brands on.

The thing that makes them stand out is the smell.

Oh, you smell it from here that then we should.

So this is the thing that makes its many you ever have, like the fermented tofu.

Yeah, it's not as bad as that.

But we wanted to know what the real thing tastes like.

So we went to Leo Joe, where the dishes from and found This lady has been making snail noodles for over 40 years.

The soup is a bone broth, which is slow cooked overnight.

It's made with pork bones, chicken bones, soybeans, cardamom, fennel seeds, dried tangerine peels, cassia bark and, of course, river snails, which give it a mild sweetness.

Next day, Leo prepares the toppings.

There's fried tofu skin, which adds a bit of crunch black fungus for some chewiness peanuts for their rich flavor chili peppers for spicy kick and pickled bamboo shoots, which gives the dish it's unique.

Taste e the rice noodles air cooked in the soup and served in a bowl.

Some shops might throw in an egg or a few chunks of meat on there's chili oil on the side for people who want an extra spicy kick.

E Theo Yo Ho is in Guangxi region in southwestern China.

Known for its strong, spicy flavors, the region is mountainous and was historically poor, so preserved vegetables and pickled ingredients are also widely used.

Snail noodle became known outside the region when it was featured in a 2012 documentary called A Bite of China.

But they really became popular when food makers in the Ojo started experimenting with new processing techniques that preserved the freshness of ingredients.

Um, if you went Teoh, a restaurant in the Soho and had these noodles, people say that they will taste exactly like these instant ones.

The coronavirus pandemic spurred even more demand for instance, snail noodles, and since then factories have tried to keep up with the frenzy.

The noodles have even been called China's national dish e like it It's tangy and spicy.

Um, uh, Broth is quite good, actually.

Before Leo, whose little stall is in a Backstreet of lujo, snail noodles are still a very local dish.

E sand, Daddy, e o E Things isn't just just like maybe there no snails, You know, I don't What is across knowing it all dissolves, snails, dissolves snail news.

There's enough.

There's a bit of chili in there.

I'm gonna break out in a sweat.

Uh, yeah, Xgo chili.

I'm, you know, I'm a little soft when it comes to these things.

With sensitive.

Maybe is a better way.

Oh, okay.