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Snake wine is an alcoholic beverage produced by infusing whole snakes in rice wine or grain alcohol. The drink was first recorded to have been consumed in China during the Western Zhou dynasty (c. 1040–770 BC) and believed in folklore to reinvigorate a person according to Traditional Chinese medicine. It can be found in China, Hong Kong, Taiwan, North Korea, Goa (India), Vietnam, Okinawa (Japan), Laos, Thailand, Cambodia and throughout Southeast Asia. The snakes, preferably venomous ones, are not usually preserved for their meat but to have their "essence" and/or snake venom dissolved in the liquor. The snake venom proteins are unfolded by the ethanol and therefore the completed beverage is usually, but not always, safe to drink. The Huaxi street night market (華西街夜市) of Taipei, Taiwan, is renowned for its snake foods and wine products. Consumption of snakes and their viscera has long been considered by followers of traditional Chinese medicine to promote health. Snake wine was first recorded to be used in China during the Western Zhou dynasty (771 BC) and the supposed medicinal use of snakes was noted in the medical manual Shen nong ben cao jing (神農本草經) compiled between 300 B.C. and 200 A.D. The detailed uses of various snake feces, their body parts, and various preparations were elaborated in Li Shizhen's Bencao Gangmu (本草綱目). Snake bile was offered to Yang Jisheng as treatment for the injuries he suffered in prison circa 1554.

Source: Wikipedia