The Chinese Year of the Snake slithers in February 10. Culinary bragging rights now available at Hong Kong restaurants that showcase this unique delicacy
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You might think a hot helping of chicken noodle soup, a few shots of strong vodka or an escape flight to a tropical Thai beach might be best to warm you up when winter hits.
But for many Hong Kongers, it’s a steaming bowl of shredded snake soup.
Snake meat, once skinned but still raw, is a light pink flesh. Thrown into boiling water, it turns an off-white, pale beige hue -- resembling cooked chicken.
It tastes like chicken too -- though a tad tougher.
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