The slender spine and rib bones left after the snake is boned out. Too fine to eat, they are simmered hard to draw out a clean, gelatinous stock that forms the base of snake soup.
Where it comes from
A by-product of preparing snake for the table in southern Chinese, especially Cantonese, kitchens, where nothing of the prized autumn snake is wasted.
In the kitchen
Long-simmered with pork or chicken bones to build the clear, body-rich broth that snake soup is thickened from.
Nutrition (per 100g)
~30kcalCal
~4.0gProtein
~1.0gFat
~0.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
