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
Snake high as in the Himalayan Mountains of Asia. There are numerous islands from which snakes are absent, such as Ireland, Iceland, and New Zealand (although New Zealand's waters are infrequently visited by the yellow-bellied sea snake and the banded sea krait). All modern snakes are grouped within the suborder Serpentes in Linnean taxonomy, part of the order Squamata, though their precise placement within squamates remains controversial. The two infraorders of Serpentes are: Alethinophidia and Scolecophidia. This separation is based on morphological characteristics and mitochondrial DNA sequence similarity. Alethinophidia is sometimes split into Henophidia and Caenophidia, with the latter consisting of