The takyong is a bush snail abundant in the town of Borbon. Its scientific name is Helicostyla daphinis and thrives in coffee bushes, short trees like the labnog, and jackfruit trees. Barangay Managase is one of the places where you can find these bush snails. One kilo of the takyong usually has around fifty pieces, which includes the shell.
There are a number of cooking methods for the takyong in Borbon. They can be fried, barbecued, spiced, and sautéed, among others. They can also be used as the main ingredient for Sisig, which is best paired with a cold one. The takyong is typically boiled first before it is sautéed. Some cook it with coconut milk while others mix vegetables with the cooked takyong. Another way to prepare takyong is to stew it.
The takyong gained popularity after it became the focus of a business proposal by students from the University of the Philippines in partnership with the Mandaue Chamber of Commerce and Industry. However, during the course of the project, the students discovered that the takyong was an endangered species, which compelled the students to take a different approach for the project. It also became the highlight of a food festival hosted by one of the major hotels in metro Cebu a couple of years ago.