It was not until 1961 that the snails once more found favor among local gourmets. Chefs prepared escargots by breaking the shells, washing the mucus away with alum solution, boiling them and then frying them with a mixture of Chinese parsley, garlic, ginger and hot pepper for a few seconds.
到了民國五十年左右，有人再度發現蝸牛肉的美味，各縣市的夜市出現炒蝸牛的小食攤，在攤前掛著「炒螺肉」的招牌。攤主買來野生的蝸牛，把殼打碎取出螺肉，去掉內臟，用明礬把黏液洗淨，用滾水燙過使螺肉定形，同時殺滅寄生蟲。