Group 1 - The article highlights the rising popularity of freshwater snails, particularly in night markets, where they are considered a cost-effective delicacy that pairs well with beer and various spices [1][3][5] - Freshwater snails have a long history in Chinese cuisine, dating back approximately 30,000 years, with archaeological evidence showing their consumption by ancient peoples [4] - The diversity of freshwater snail species in China is noted, with different regions having their unique varieties and culinary preferences [6][19] Group 2 - The article describes various regional cooking styles and preferences for freshwater snails, emphasizing the distinct flavors and methods used across different provinces [8][12][19] - In Jiangnan, the focus is on seasonal delicacies, particularly the spring snails, which are highly regarded for their quality and taste [9] - In Hunan and Jiangxi, the preparation of snails is characterized by bold and spicy flavors, with unique local dishes that highlight the ingredient's versatility [15][18] Group 3 - The article discusses the cultural significance of freshwater snails in social gatherings, particularly as a popular dish during late-night meals [5][31] - The preparation of snails requires careful handling and cooking techniques to ensure cleanliness and flavor, which adds to the culinary experience [7] - The article concludes with a celebration of the enjoyment and appreciation of freshwater snails as a beloved food item in contemporary Chinese dining culture [31][32]