The Last Guardian of Snake Soup Tradition in Hong Kong.

In Hong Kong, Chau Ka-ling makes traditional snake soup at her restaurant. She is one of the few people left who still makes this special dish.

Chau's father taught her how to make the soup, and she used to catch and kill live snakes for it. She became known as the “Snake Queen” after catching a very large snake in 1997.

After a disease outbreak in 2003, Chau started using frozen snake meat instead of live snakes. Making the soup takes a long time because the meat needs to be cooked for many hours.

The soup is made with snake meat, chicken, ham, and other ingredients. People like to eat it in the winter because it is warm and filling.

Not many people make snake soup anymore, and Chau is worried about the future of her business. She doesn't think young people will want to learn how to make the soup because it is difficult and not very profitable.