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 soup even had to open new branches to cope with the high demand. Nowadays, the number of stores specialising in snake-soup has dropped down to 20 because of food price inflation and soaring rent. More importantly, it is also difficult for snake-soup makers to find successors. Fewer people enter the profession because of perceived hardship, danger and difficulty involved in the process, which requires frequent contact with venomous snakes. Moreover, severe supply problems caused by bureaucracy involved in snake importation are matched by the erratic pattern of demand from customers. Typical snake soup recipe calls for at least two types of