妳是在誇我咩
法式焗蜗牛是真的蜗牛。法式焗蜗牛用法国蜗牛，国内都是用白玉蜗牛代替。“法国蜗牛”别名：负壳蛞蝓、天螺、水牛儿、圆螺虫、天螺狮，蜗牛，为蜗牛科动物。法国蜗牛是一种可食用的蜗牛。一般会用来做法国菜的头盘菜。蜗牛，有些地方又叫水牛儿和鼻淋虫，是一种雌雄同体的水陆两栖软体动物。在全球种类多达2.2万余种，但能够在国际市场上销售的食用蜗牛主要只有几种，如法国蜗牛、庭园蜗牛和玛瑙蜗牛等。在大陆是白玉蜗牛，主产台湾地区、湖北省以及东南沿海省份，均系人工养殖。蜗牛与鱼翅、干贝、鲍鱼并列成为世界四大名菜。
宇宙梧桐
法式蜗牛，是法国一道著名的前菜，用于主菜之前。（我的外教告诉我，他们一般觉得比较恶心，不会点这道菜）在菜单上，直接叫 Les Escargots. [le][εskargo]。如果在讲究一点的餐厅，菜单上会有Escargots de Bourgogne [burgɔɲ] ，是蜗牛菜中比较有名有历史的一道菜，这道菜中文叫勃艮第蜗牛，既是这个菜的菜名，也是这种蜗牛的品种的名字。勃艮第蜗牛是一道勃艮第厨艺中的传统菜肴。位于蜗牛壳底部的蜗牛肉上盖满了加了切碎的香芹合大蒜的黄油，接着在烤箱中烘烤。在做填塞蜗牛肉时，不同地区炒香黄油的方法不同，比如在里昂一带用红酒，而在第戎附近则用芥末。做好的蜗牛通常放在特制的盘子内，6个或12个装一盘，非常烫，搭配同样源自勃艮第的玫瑰红葡萄酒马桑内或者口感清爽的勃艮第白葡萄酒口感更佳。一般来说，法国人常吃的蜗牛分为两种。一种生长在勃艮第（Bourgogne）地区，个头较大；另外一种生长在法国的普罗旺斯（Provence）地区，个头相对较小。现在，法国的本土产的蜗牛量非常小，顾客消费的90%以上的蜗牛都需要进口。
四肥居阿
不知你是要菜的介绍还是蜗牛的介绍。1.法语中食用蜗牛的名称：EscargotEscargot is a dish of cooked land snails, usually served as an appetizer in France and in French restaurants. The word is also sometimes applied to the living snails of those species which are commonly eaten in this way.2.法式焗蜗牛Baked French Snailthis dish is called Gold and Silver Full House, in the daily dish card in, it is the French baked snails, is a world famous French cuisine.There is a house full of Chinese gold and silver version, it is baked stuffed conch, is a rare dish, make loud Luorou used, ham, mushrooms, chicken livers and other materials, with Portugal juice stew boiled, put into the conch, the baked incense made, it is a decent taste dishes.Besides French baked snails, its production is not complicated, this mostly canned snails, and its delicious meat, rich in protein.Baked dish with garlic butter and vanilla-based, which even used herbs, is a common raw materials.Western cooking, and occasionally a change in taste, or have unexpected results.Materials: French snails (canned), snail shells (packaging), butter, garlic, dried onion pieces, even vanilla, curry powder, chicken broth, salt and pepper.Approach: 1, the French Ministry of snails remove the belly debris, wash, drain water, with butter, garlic, dried onion to saute, add chicken stock, with the right amount of salt, pepper, low heat cook until the tasty, spare; 2, then the right amount of garlic, dried onions, even vanilla, curry powder, salt, pepper and butter and stir into sauce, then put the pan into the snails and snail butter sauce stuffed crust, into the oven for Hong will do.
