A winter season specialty is snake soup, and we go right to the source in Kowloon - Shia Wong Hip. Here you can get ready
made soup from non-poisonous snakes.
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Glen: Hong Kong, there’s no place on Earth that can match the energy of this city. Seven million people live here and there seems to be a restaurant for every taste and budget. Today, we’re gonna try some of the local delicacies.
So we’re off to Shia Wong Hip for a little bit of snake soup.
Guide: Because when the time of the Chinese, we like to eat this thick soup and then you can see that this is one—a real well-known one in Shamshuino. The snake soup of the Hei families. So you can see that inside, it is still alive.
Glen: Let’s go in and get a bowl.
Guide: So this is the cooked snake soup. So everyday, they are setting around 400-500 bowls of these.
Glen: 400-500 bowls of soups a day.
Guide: So, mainly the way you handle the soup. So, this is kind of your ingredient. Then, you can make it taste more tasteful with some flowers.
Glen: We can put some flowers and—what’s this?
Guide: Pepper. You should try it. And, this is—you should like the chips.
Glen: So, what kind of snake is actually in this soup?
Guide: It’s mixed already.
Glen: It’s just all mixed?
Guide: Those with poison are set by individuals. So the price would cost more higher. This is a non toxic.
Glen: This is a non toxic garden variety snakes.
Guide: You know, I hope I see you tomorrow.
Glen: And it’s cooked in chicken broth?
Guide: Yes, chicken, pork and snake.
Glen: I mean, it just smells like chicken with hot sauce.
Guide: So this is what makes it taste good. Need some pepper?
Glen: That’s kind of funny because you know what? It tastes like chicken. There is chicken and ginger and onion and…
It’s actually quite good. It’s very good. What really freaks me out is that it’s a snake.
Guide: It’s rich. So we at times, we Chinese, we have this kind of soup that will bring you all the warmth inside.
Glen: Yeah. Well, this is surprisingly good. I’m going to enjoy this.
Hey. That’s one pissed off snake.
So, I’ve got a belly full of snake. And I guess it’s off to my next Hong Kong food adventure.