HONG KONG (AP) — As Hong Kong prepares to welcome the Year of the Snake on Wednesday, Chau Ka-ling displays a moving serpent with practiced ease, holding it like a pet in her decades-old restaurant in the city. As one of the last keepers of the city’s traditional snake soup industry, Chau saves three live snakes for occasional display in wooden drawers that once housed more serpents for cooking. The cuisine she makes, long cherished in southern Chinese culture for keeping people warm in the winter, is slithering away.