SETH: I'm excited about a big old bowl of snails.

That's definitely a first for this show.

What are you making today?

SETH: I've heard about this dish.

But these aren't the kind of snails that you see after like, a big rainstorm?

SETH: And so how do you get these ready for cooking?

SETH: All right, well, a snail soup, I'm game.

I want to try it.

So you're going to cook these up before they go in the broth?

SETH: All right.

Let's do it.

AUDREY: Okay.

Ah, it's heavy here.

SETH: That's a lot of snails.

AUDREY: Okay.

Yes.

SETH: This wok is no joke.

AUDREY: Yeah.

SETH: And there are so many ingredients that you're gonna need for the soup as well.

AUDREY: Yes.

SETH: Sugar?

All right.

AUDREY: Yeah.

So how do you think?

SETH: I can definitely pick up a little sour flavor there.

AUDREY: All right.

SETH: Oh, time for the snails?

All right.

AUDREY: Yes, yes, yes.

SETH: That is just a mountain of snails.

SETH: Of course.

AUDREY: Yes.

SETH: After Audrey mixes in the snails, the ingredient train rolls on.

♪ ♪ Now I think I understand why people make this out of a mix because there are so many steps and ingredients in this process.

AUDREY: Yes, yes.

SETH: Oh, it does.

It looks amazing.

After the snails are finished cooking, Audrey adds them to a pot which has beef and pork bones that have been simmering into a stock for over eight hours.

Once they're added, the stock will cook for an additional two hours.

While some of the cooked snails are reserved for other dishes, there are no actual snails in the Luosifen, just the flavor.

To finish the dish, Audrey first steams bok choy and boils rice noodles.

She then garnishes the bowl with an array of vegetables and toppings, including more sour bamboo, and finally ladles on the snail soup.

All right.

Audrey, I am so excited to try this Luosifen, a dish I've never had.

I'm going to start with a broth first.

AUDREY: Okay.

SETH: See if I can get some of that snail flavor.

AUDREY: Yes.

SETH: Ooh, okay.

Well, that is like nothing I've ever tried before.

That is completely new to me, that flavor, obviously with the snails.

But there's a real complexity to it too, because you get a little sweetness, definitely a little bit of spiciness as well, and that sourness.

It's just such a nice balanced soup.

AUDREY: Thank you so much.

SETH: And these peanuts as well, got to get a little crunch in there.

I think I understand the hype now.

AUDREY: Okay.

SETH: I know why this is spreading all through China.

And of course, there's some noodles hidden down here as well, right?

SETH: Then tell me about these sauces here as well.

AUDREY: Okay.

SETH: People want to take this vinegar to go.

AUDREY: Yes, yes.

SETH: All right.

I'll go with three spoonfuls then.

Why not?

AUDREY: Okay.

Yes.

SETH: There is a little bit of heat from the broth, but the vinegar almost kind of helps sort of smooth that out a little bit.

SETH: And tell me about these little crunchy bits over here as well.

SETH: I like that the broth is unique, but that as well, the toppings, the bamboo shoots, the peanuts, and then the tofu skin, so many different textures at play there.