*Not for the light stomachs*
This year, it was my first time to visit Hong Kong in the winter. The best reason to visit Hong Kong in the winter is that you can drink snake stew. Chinese people love snake stew and they don’t drink it in the summer because the weather is too humid and hot for it. I’m pretty sure in Canada, not many people would be so excited to eat snake. However even if snake might not be your normal protein choice, it’s always good to try something new. Cooked in a warm thick soup, you can’t compare the texture of snake to chicken.
I went to Tai Po and found one of the most popular snake soup outlets. I took a lot of pictures, and I want to share some of them with you.
Now, this might seem sketchy at first, but usually these small shops in Hong Kong are the legends at what they do. The backbone of this shop is of course, snake stew. Don’t judge it by how it looks!
These are actually frozen beheaded snakes. Before added into the soup, a worker would sit outside to scratch the meat off the bones. I have a video of the process but I think that it may not be appetizing for some readers.
See, you don’t even see a hint of snake in the soup. For only HKD 50 or CAD 7, you can order a bowl of snake stew and a bowl of fried rice. Usually we would add a bit of lemon grass into the stew and chips to give it more flavour.