HONG KONG — As Hong Kong prepares to welcome the Year of the Snake on Wednesday, Chau Ka-ling displays a moving serpent with practiced ease, holding it like a pet in her decades-old restaurant in the city.
As one of the last keepers of the city's traditional snake soup industry, Chau saves three live snakes for occasional display in wooden drawers that once housed more serpents for cooking. The cuisine she makes, long cherished in southern Chinese culture for keeping people warm in the winter, is slithering away.Founded by Chau's late father in the 1960s, Shia Wong Hip once slaughtered live snakes for its dishes. 'Shia Wong' means 'Snake King' in Cantonese.
The defrosted snake meat must be boiled for at least two hours to achieve the desired tenderness. After it cools, Chau debones it with a sharpened chopstick and tears it into thin pieces by hand.The snake bones then are simmered with chicken and pork bones for at least six hours to make the soup base. Next, the broth is stewed with snake meat, shredded chicken, ham, fungus and mandarin orange peel before finally being thickened with starch.
Kong's Snake Soup Is Slithering Away But Still Simmers In Decades-Old Kitchen
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