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By Ellen Schrecker

Published 1976

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Flavor: Reddish-Brown: Other

The French are not the only people who have discovered the glorious affinity between the lowly snail and the mighty garlic. In the heart of downtown Taipei, there were a few narrow streets full of tiny restaurants that featured the Chinese equivalent of short-order cooking. Foods already prepared were temptingly displayed in large containers in the front windows. Snails were always among the most attractive items, and for a few cents you could get a bowl