Different from the “snake looking for fear” of most local diners, snake meat is a delicious and nourishing food on the table of Guangdong and Hong Kong people. Among them, snake soup is very popular because of its rich meat, sweet soup, and nourishing health. Diners are welcome.
According to legend, the snake soup was invented by Jiang Kong Yin, the Hanlin of Guangdong Province in the late Qing Dynasty, who was known as "the No. 1 gourmet in Lingnan".
Jiang Kongyin once entered the Imperial Academy, so he was called "Jiang Taishi" by the world.
And this Cantonese dish, which uses five kinds of snakes including golden ring snake, silver ring snake, cobra, water snake, and golden snake as the main raw materials, is a must-have dish for Taishi diners, so it is also called "Taishi Five Snake Soup."
The long-established "Snake King Association" located at 170 Alia Street, Sham Shui Po, Hong Kong, has been famous for its "Taishi Five Snake Soup" for half a century.
Let us follow Carina Zhou, the second-generation descendant of the shop, known as the "Hong Kong Snake Queen", to explore the legendary story behind this Cantonese dish.
Reporter Fan Siyi reports from Hong Kong
Editor in charge: [Li Ji]