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 milk snake adder, chequered snake, chicken snake, common milk snake, cow-sucker, highland adder, horn snake, house snake, king snake, leopard-spotted snake, milk sucker, pilot, red snake, sachem snake, sand-king, scarlet milk snake, spotted adder, and thunder-and-lightning snake. The eastern milk snake averages in total length (including tail), although specimens as long as in total length have been measured. It has smooth and shiny scales. The dorsal color pattern consists of brownish dorsal saddles, which are edged with black. The dorsal saddles are sometimes reddish or reddish brown in southern areas of its range. The pattern on the top and sides of the