The story of Snake Wang Fen began in 1886. The first-generation founder, Wu Guifen, sold live snakes and snake soup in Dali, Nanhai, Foshan, and mastered the secret of cooking snake soup. After the war, the Wu family fled to Hong Kong and sold the famous Cantonese delicacy "Taishi Snake Soup" in a cart in the alleys of Central. After breaking into the famous hall, the third-generation successor Wu Yong opened a store on Stanley Street, starting with the word "Snake King" and naming it after the "Fen" of the first generation founder, which is the customary way of naming the snake shop in the industry. It is said that each district police station has a roster of snake kings, and if a citizen reports a snake, the police will ask the snake shop owner to go out to catch the snake.

Now, Snake Wang Fen is in charge of the fourth generation Wu Baocui. After she took over, she did not add too new dishes, but adhered to the concept of "less oil, no MSG, and using fresh ingredients", stewed enough time to maintain her reputation. The fishy smell of snake meat is strong, and in addition to using bamboo cane, red dates, and tangerine peel to remove the fishiness, Snake Wang Fen also uses a large amount of ginger. The reason why I can't taste spicy is because the ginger shreds spent three days soaking in water, soaking and baking, and the spicy taste is completely removed, leaving only the spicy fragrance. The snake soup is paired with chrysanthemums, lemon leaves and a thin crisp, and the sweet taste is still a little crunchy, and it is rich in layers in one bite. When traveling in Hong Kong, you must try the classic delicacy of snake soup.