(27 Jan 2025)
HZ HONG KONG LUNAR NEW YEAR SNAKE SOUP
SOURCE ASSOCIATED PRESS
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LENGTH: 5:56
++CLIENTS PLEASE NOTE: VIDEO CONTAINS IMAGES OF DISTRESSED SNAKE AND SNAKE BEING PREPARED FOR FOOD++
ASSOCIATED PRESS
Hong Kong – 06 January 2025
1. Various of Chau Ka-ling, locally known as Hong Kong’s “snake queen” taking out a snake from wooden drawer and showing it at her shop “Shia Wong Hip”
2. Various close of snake
3. Various of Chau showing her other snake and quickly getting it under control
4. Mid of Chau putting the unsettled snake back to its residence inside the wooden drawer
5. Wide pan of interior of snake shop “Shia Wong Hip” with Chau closing the door of one of the wooden drawers
6. Tilt up from shop eaters to wall with old photos and newspaper clippings
7. Close of photos taken by news photographer featuring Chau catching a king cobra in rural Hong Kong in 1997
8. Close tilt up from a bowl of snake soup to face of a customer eating it
9. Mid of chef serving snake soup into bowls
10. Mid of staff delivering bowls of snake soups to customers
11. Various of customers eating snake soup inside shop
12. SOUNDBITE (Cantonese), Chau Ka-ling, snake soup shop owner:
“A bowl of delicious snake soup should be made up of a good quality soup base which uses snake bones to make the broth. Secondly, there should be plenty of snake meat. But it shouldn’t be only about the quantity but also the quality. The snake meat needs to be tender and not tough, it shouldn’t be like tree bark, you’ve got to want to eat it and not spit it out.”
13. Various of Chau using a sharpened chopstick to separate the snake meat and bone
14. Close of snake bone after the meat being taken out
15. Close pan from snake meat to snake bone
16. SOUNDBITE (Cantonese), Chau Ka-ling, snake soup shop owner:
“I don’t think there’s any chance of new people coming in to this. The business is changing – we now only need someone to do the cooking. This is not a money-making industry and so I don’t see any young people would like to get into it. Even if my own nephews want to join me, I would ask them to learn to make desserts. No one needs the skill of slaughtering snakes anymore and this business only makes an income for three months in a year.”
17. Close pan from Chau’s face to snake meat and other ingredients ready to make the soup
18. Mid of Chau putting the snake meat and ingredients into the wok
19. Close of the snake soup being stirred
20. Mid of Chau thickening the soup with starch water
21. Close of snake soup
22. Wide pan of kitchen
23. Set up shot of customer Joe Tsang eating his bowl of snake soup
24. SOUNDBITE (Cantonese), Joe Tsang, customer:
“When I eat the snake soup, I never associate it with snake. I just treat it as a kind of meat and so no need to be afraid. I’m not worried about thinking if it’s poisonous. It just tastes good.”
25. Set up shot of customer Alan Chan having his bowl of snake soup with his wife and son
26. SOUNDBITE (Cantonese), Alan Chan, customer:
“I think there are less and less snake soup shops in Hong Kong. I think young people don’t like snake soup. They just feel afraid of snake meat and I have no doubt that this business will continue to disappear in Hong Kong.”
27. Wide pan of interior of snake soup shop
28. Mid of customers eating snake soup
ASSOCIATED PRESS
Ottawa, Canada – 10 January 2025
++VIDEO CALL++
29. SOUNDBITE (English), Félix Landry Yuan, snake soup researcher:
ASSOCIATED PRESS
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