【摘要】：在慈溪，泥螺的吃法各异，各有特色。一般煮熟下饭当然非常合适，但慈溪人更喜欢用酒渍腌食，其具体的制作方法是：挑选个大且鲜活的黄泥螺，筛去泥螺表层的黏液，洗净，去掉水分，放入容器内，加盐、黄酒若干，然后将容器口封住，腌制一星期左右。到时取出，异香扑鼻。
龙山泥螺_浙江旅游文化英汉普及读本
在慈溪，泥螺的吃法各异，各有特色。一般煮熟下饭当然非常合适，但慈溪人更喜欢用酒渍腌食，其具体的制作方法是：挑选个大且鲜活的黄泥螺，筛去泥螺表层的黏液，洗净，去掉水分，放入容器内，加盐、黄酒若干，然后将容器口封住，腌制一星期左右。到时取出，异香扑鼻。
In Cixi，the way to eat the mud snail varies and each way has its unique character.Generally speaking，it is proper to eat by boiling the mud snail，but Cixi people prefer to the salted mud snail with wine.The way to make it is simple：select the big and fresh yellow mud snail，later remove out its mucus of the surface and clear out again；filter the water，and put the snails into the receptacle with some salt and yellow wine；then seal up the mouth of the receptacle，salting the snails for about one week；finally，get it out and you can enjoy the great smell and wonderful savory.
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