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生曬西非有奄螺片仔選用傳統生曬工藝製作，自然風乾，肉質厚實，口感彈牙，愈嚼愈香。適合用嚟煲老火湯、煲粥或燜餸，耐煮出味，為湯水或餸菜增添鮮味層次。浸發方法：螺片先用清水浸洗，浸約1小時後倒去第一次浸水，再加清水浸過夜；第二次浸螺水可連同螺片一齊落煲，鮮味更濃。亦可配搭淮山、黨參、雲苓、杞子、豬腱等材料一齊煲成家常湯水。存放請置於陰涼乾爽處，避免陽光直射，開封後建議密封並存放於雪櫃，保持新鮮。
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