Watch as this butcher shows us how to clean a snake from bleeding it to peeling off its skin! Not for the faint of heart.
After swiftly breaking its neck, the butcher hangs it, still writhing, on a rope.
He thin slits it with a knife and bleeds it into a container. The blood is often paired with rice wine or baijiu and drunk.
Off comes the skin like a long, scaly nylon.
The meat is then chopped into sections, upon which it’s ready to be prepared a variety of different ways from stir-fried to steamed. And yeah, it tastes a lot like chicken.
Read about Shanghaiist’s rousing snake-eating experience here!