Snake soup

Snake soup is a cherished Cantonese delicacy and health supplement enjoyed in regions such as China, Hong Kong, Vietnam, Indonesia, and Thailand. This unique dish typically features the meat of at least two different snake species, imparting a distinctive flavor and texture often likened to chicken. The soup has a subtly sweet taste, accentuated by chrysanthemum leaves and a blend of spices, and is traditionally served in specialty establishments known as "Snake King" or "She Wang" particularly during the fall and winter seasons. You can expect to pay around 60 HKD per bowl.

The dish has a rich history, dating back over two thousand years to the Warring States period in Chinese culture. Originally, it symbolized wealth, bravery, and respect, often served to high-ranking officials and notable figures. The industry flourished in the 1980s, with over 100 eateries offering snake soup. However, today, that number has dwindled to about 20 due to rising food costs, increasing rents, and challenges in finding new generations willing to continue the tradition.

Making snake soup is a labor of love. The preparation involves boiling shredded snake meat alongside chicken, pork bones, lean meat, fish maw, fungus, ginger, and various spices for several hours to achieve a rich, thick consistency. Different regions utilize various breeds of snakes, including water snakes, pythons, and Chinese cobras. The snake meat, light pink in color, offers a richer, chewier texture than fish and is often compared to chicken, though it is slightly tougher.

In traditional Chinese medicine, snake soup is more than just a savory dish. It's believed to offer numerous health benefits, such as alleviating ailments, nourishing the blood, enhancing skin quality, and boosting energy levels. Classified as a "warming" food, it is ideal for balancing yin and yang during the cold winter months. Despite its cultural significance and purported health benefits, the snake soup industry in Hong Kong faces considerable challenges. The number of establishments is declining, and finding successors willing to endure the perceived hardships and dangers of the profession is increasingly difficult.