{"id":56164,"date":"2026-05-29T08:14:37","date_gmt":"2026-05-29T00:14:37","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=56164"},"modified":"2026-05-29T08:14:37","modified_gmt":"2026-05-29T00:14:37","slug":"this-legendary-chinese-snake-soup-was-all-but-lost-how-2-chefs-are-reviving-it","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=56164","title":{"rendered":"This legendary Chinese snake soup was all but lost. How 2 chefs are reviving it"},"content":{"rendered":"


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Thirty years ago, Dong Zhenxiang ate a bowl of snake soup at a small Hong Kong stall.<\/p>\n

In the years since, he has built his Da Dong catering group into one of China\u2019s most celebrated restaurant empires. But of all the delicacies he has encountered throughout a career that has taken him from the kitchens of Beijing to collaborations with Alain Ducasse in Paris, the memory of that single dish \u2013 and one ingredient in particular \u2013 refuses to fade.<\/p>\n

\u201cI still remember the fragrance of the kaffir lime leaves,\u201d he says. \u201cThey were cut thinner than a strand of hair.\u201d<\/p>\n

The dish was, more specifically, Taishi five-snake soup<\/span>. Although Dong does not remember the name of the shop or know if it still exists, what has stayed with him is the \u201cingenuity of the cuisine\u201d.<\/div>\n
This memory resulted in a recent collaboration with Li Chi-wai<\/span>, the executive chef of The Legacy House at the Rosewood Hong Kong hotel. Together, they set out to revive a dish that has all but vanished.<\/div>\n
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\"Chefs<\/div>
Chefs Li Chi-wai (left) and Dong Zhenxiang at The Legacy House in the Rosewood Hong Kong hotel, where they recently collaborated on a two-night dinner. Photo: Rosewood Hong Kong<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

The origins of Taishi five-snake soup<\/h3>\n

To understand the soup, one must first understand the man who gave it his name.<\/p>\n<\/div>\n


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