New Delhi:
Snake soup is an ancient and traditional dish of Hong Kong, in Hong Kong it is not only considered delicious. Rather, it also has medicinal properties and cultural importance and it is also very popular. In Hong Kong’s Traditional Chinese Medicine (TCM), snake soup is said to be extremely beneficial for the body. This soup balances the “yin and yang” energies of the body (yin and yang are associated with Taoism/Daoism, the Chinese philosophy). It is drunk especially in winter to keep the body warm and strengthen the immune system.

Snake soup is easily available in various restaurants and street food markets in Hong Kong. This soup has become an important part of the food culture of Hong Kong. The people here consider snake soup to be very tasty and it is also considered to be full of medicinal properties. However, after the Corona crisis, many of its restaurants were closed. Gradually it is available in very few places.

How is snake soup made?
The process of making snake soup in Hong Kong is traditional and is made with great care. This dish is not only delicious, but special care is taken in its preparation for medicinal properties and taste. There are many experts who make it. It is usually made from the meat of cobra, python, or other species. Ginseng, goji berry, wolfberry, and loquat leaves, which are easily available in Hong Kong, are also used in its manufacturing. Chicken or pork is also used to make it thick and tasty.

There is a great need for cleanliness
To make snake soup, it has to be cleaned very well. Any kind of carelessness can be fatal. Its skin is removed and the meat is cut into thin pieces. Some restaurants also use snake bones to give the soup a deeper flavor.

Although snake soup is still popular in Hong Kong, its consumption has declined due to urbanization and modern eating. Nevertheless, this dish maintains a special place in traditional restaurants and shops.