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
Dark-shouldered snake eel night. Males can reach a maximum total length of 115 centimetres. The Dark-shouldered snake eel is of no commercial interest to fisheries, but is sometimes caught in nets in the Ryukyu Islands. Dark-shouldered snake eel The dark-shouldered snake eel (Ophichthus cephalozona, also known commonly as the headsaddle snake eel, the black-neck snake eel, the blacksaddle snake eel, or the one-banded snake-eel) is an eel in the family Ophichthidae (worm/snake eels). It was described by Pieter Bleeker in 1864. It is a tropical, marine eel which is known from the Pacific Ocean, including the East Indies, the Society Islands, the Mariana