Mud snails are typically raised for 2 to 3 months and are usually harvested in May. The stocking of juniper snails, which is carried out in June, is often suspended from August to September, a period commonly referred to as the "sweet-scented osmanthus season." During this time, the snails' flavor is not as rich, and their yield is lower. Catching is mostly done by hand, with fishermen selectively taking larger ones and leaving the smaller ones behind. After the Dragon Boat Festival, especially during hot summer days, mud snails rarely come up onto the beach. However, on clear, windless nights, they become more active, making it an ideal time for catching.
Once captured, the mud snails are placed in soil pools to help them expel sand and sediment. In earthen ponds, about 4 to 6 kilograms of snails can be stocked per square meter. Before sowing, the ponds should be filled with water. After the snails are introduced, the water flows continuously, and within 20 hours, the water volume can be replaced up to 200 times. To remove the mucus on their bodies and ensure sufficient dissolved oxygen, the snails need an optimal environment. This includes a water temperature between 25°C and 39°C and a salinity range of 15.67‰ to 28.80‰. Under these conditions, the snails will begin to release sediment after 2 to 3 days.
After being caught, the snails are rinsed with seawater to remove any dirt or debris before being sold fresh. Fresh snails can also be salted, and the resulting product is known as "briquettes." Salted snails are further processed by washing them with yellow rice wine, fermenting, seasoning, bottling, and sealing. These bottled snails are then used as inhalants. When stored below 4°C, the shelf life of the product can last up to 4 months, ensuring long-term preservation and quality.
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