As Hong Kong prepares to welcome the Year of the Snake on Wednesday, Chau Ka-ling displays a moving serpent with practiced ease, holding it like a pet in her decades-old restaurant in the city.

HONG KONG – Walk down just about any street in Hong Kong, and you will see, and smell, meat. Aromas of freshly steamed barbecue pork buns, siu mai and beef balls waft from traditional Cantonese ...

When asked to explain how to prepare snake, Fei replied, “You can eat it as a spicy soup or you can also eat it as shabu-shabu.” Shabu-Shabu involves thinly slicing the meat and cooking in ...

Mix gently, then roll the potato dough into a potato snake and snip into bite-sized pieces. Cook just like you would already-prepared gnocchi (in simmering water until they float).

As one of the last keepers of the city’s traditional snake soup industry, Chau saves three live snakes for occasional display in wooden drawers that once housed more serpents for cooking.

As one of the last keepers of the city’s traditional snake soup industry, Chau saves three live snakes for occasional display in wooden drawers that once housed more serpents for cooking.

When a bowl of soup is served, diners usually garnish it with lemon leaves and crispy chips. Snake meat, which has a texture similar to chicken after cooking, is rich in protein and low in fat.