As news of restaurant closures has become commonplace in Hong Kong, it’s a refreshing change to hear of an establishment marking 130 years in business. That’s the enviable position of Central restaurant Ser Wong Fun, founded in 1895, in the town of Dali, in the Nanhai district of Guangdong province, and specialising in Cantonese snake soup , a dish popular during the colder months due to its warming benefits. Fourth-generation owner Gigi Ng Chui-po has spearheaded, if not a revival, then a greater appreciation of snake as an important traditional Cantonese ingredient.
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