Snake soup in cooking varies from place to place but water snake and python snake are popular choices. Chinese cobra, Banded krait, Indo-Chinese Rat Snake, Tri-rope beauty snake and Hundred-pace viper are commonly used in snake soups. At many restaurants that serve snake soups, customers are able to choose, according to their preference, live snakes to be prepared. Snake meat is light pink in color. On a par with fish, snake meat tastes much richer and is chewier than the former. Ramy Inocencio of CNN describes that "Minced dark mushrooms, finely julienned chicken, fragrant chopped ginger and other herbs and spices fill
Many-banded krait "et al." (1983) based on immunological data. The many-banded krait was more similar to the Australian elapids, "Laticauda" and true sea snakes than they were to numerous elapids they were compared to. The many-banded krait is a medium to large sized species of snake, averaging in length, with maximum lengths reaching . Its body is slender and moderately compressed. The scales of this species are smooth and glossy, with a noticeably distinct vertebral ridge. The colour of the snake is black to dark bluish-black with approximately 21–30 white or creamy white cross bands along the entire length of its upper