A regional Gnomish delicacy surrounding the Frihet Lake made from fermented Rolling Slug intestines. The Rolling Slugs are harvested using simple metal traps that are sunk to the bottom of the lake before being retrieved the following day, the Rolling Slugs are pulled from the trap and placed into large barrels of salt water before the trap is returned to the lake. The salt water in the holding barrels starts the process required to turn the Rolling Slugs into Xiaoyu, it breaks down the creature’s membrane and seasons the intestines prepping them for fermentation. When back on shore the barrels are carefully drained through thick cloth to retain as much salt and intestinal material as possible before they are left to ferment on their own. Several days later the Xiaoyu is considered adequately fermented and can be sold or eaten.
Xiaoyu keeps for several weeks before it spoils and is most often eaten as a spread on loaves of bread or as an alcohol additive to enhance flavor. Though traditionally left seasoned strictly with salt, a number of different spices or organic materials can be added to change, alter or according to some opinions improve the flavor.