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
Death-banded snake-eel distribution in the eastern Pacific region, lack of known threats, and lack of observed population decline, the IUCN redlist currently lists the Death-banded snake-eel as Least Concern. Death-banded snake-eel The death-banded snake-eel (Ophichthus frontalis) is an eel in the family Ophichthidae (worm/snake eels). It was described by Samuel Garman in 1899. It is a tropical, marine eel which is known from the eastern central and southeastern Pacific Ocean, including the central Gulf of California, Colombia, Costa Rica, Mexico and Panama. It dwells at a depth range of 35–760 metres, and forms burrows in sandy and muddy bottoms. Males can reach