Cantonese-Style Periwinkle Snails in Black Bean Sauce

Periwinkle snails and I go a long way back. I don’t remember exactly when I first had Cantonese-style periwinkle snails in black bean sauce, but it was when I was a kid growing up in the Catskills in upstate New York. In fact, back then I didn’t even know what they were called in English. I only knew them as “sac luo,” in Cantonese, which translates to “rock snail.”