Snake Banquet, Wuzhou
Cooking method such as braising, heating with vapor in airtight vessel, frying, stir frying, boiling and cooking in water and so on are applied in the production of snake banquet according to the different type of snakes. With different ingredients, it could be cooked into a lot of delicious Canton dishes and Sichuan dishes and is a top class choice in treating guests. Furthermore, it is a precious dish that is good to people’s health. In the production of snake banquet, immediately killed snakes are the top choice and the fresh snake blood and snake gallbladder can be employed to produce fresh snake blood wine and fresh snake gallbladder wine which is the best choice wines on the banquet. While the snake can be accompanied with different ingredients according to the choice of different parts of he snake like the skin, the meat, the bone and the entrails. All these can be cooked into delicious and eye catching whole snake banquet after the extractive deployment of the cook. According to the tradition in the folk of China, the best season for snake eating is in the spring or winter. Old saying has it that “when the fall wind starts to blow, the snakes are grown up and it is the right time of eating” and “if you don’t eat the snakes in the fall or winter, it is very easy for you to get old”. Therefore, many families or the labor union or association of professions in the south of China, Hong Kong and Macao and so on will take part in or organize tour cate delegations to visit Wuzhou and have a taste of the snake banquet in autumn.