The autumn wind rises, and the three snakes are fat. Snake is a very classic Cantonese food culture. Jiang Taishi, a famous food eater in Guangdong, once spared no effort to develop the "Taishi Five Snake Soup", which shocked the Guangdong food world. At the same time, the folk snake eater is also crazy, the downtown streets are full of snake dealers, the scene is divided and the meat is dismantled, and then buy a little chicken, civet cats stewed in a pot, it is the legendary "dragon, tiger and phoenix soup".
In the past, only three kinds of snake meat were used in snake soup, which were generally cobra, golden-footed belt, and banyan; There are two more types of Taishi Five Snake Soup, the Three-Rope Snake and the Hundred Flower Snake, and are accompanied by fried egg scatters (i.e., thin crisps), very finely chopped lemon leaves, and white chrysanthemum petals soaked in salted water and drained. Usually, in addition to the snake meat that is shredded into shreds, there are also shredded roast duck, shredded chicken, shredded winter bamboo shoots, shredded mushrooms, shredded cloud legs and other ingredients.
There is a special place to eat snake soup, not just a casual tea restaurant can have a bowl - because you have to understand the characteristics of various snakes, but also have to slaughter snakes - it is not difficult to identify, Hong Kong is crowned with the word "snake king", plus a single word taken by the boss himself. For example, the "Snake King II" in Sheung Wan and Causeway Bay, and the "Snake King Fen" next to the pedestrian elevator in Central are all time-honored brands that eat snake soup.
The snake soup of Snake King II is quite rich in ingredients. The signature chrysanthemum five snake soup, including five kinds of snakes are cobra, krait, silver krait, water snake and golden snake, the snake meat is strong and elastic, the snake soup is light and delicious, and it comes with two pig intestines, the skin is crispy and juicy, and the snake soup is just right. The addition of chrysanthemums gives the snake soup a slight fragrance, which is also famous on the Michelin food list.
The siu-mei is also a major signature of the second snake king, and the taste of moisturizing the intestines is extremely strong. The waxy rice is full of spices, half a sausage and a sausage, all of which have a strong wine aroma, and the skin of the sausage is crispy enough. However, it is not recommended to order a single order of sausage rice, compared to other siu-mei rice, the combination of sausage rice is extremely simple. If you are tired of shopping near Causeway Bay, you can take a break at Snake King 2 and experience the various products of the century-old snake soup shop.
