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
Eastern brown snake grey-brown towards the tail. There are often orange, brown or dark grey blotches on the underparts, more prominent anteriorly. The ventral scales are often edged with dark brown on their posterior edges. Juveniles can vary in markings, but generally have a black head, with a lighter brown snout and band behind, and a black nuchal band. Their bodies can be uniform brown, or have many black bands, or a reticulated pattern, with all darker markings fading with age. Snake clutches in colder areas often have more banded than unbanded young snakes. Its yellowish underparts serve to distinguish it from the