什 麼 是 「 太 史 蛇 羹 」 ﹖ 且 來 看 看 江 太 史 的 孫女 江 獻 珠 女 士 在 《 蘭 齋 舊 事 與 南 海 十 三 郎 》 中的 描 述 ﹕ 

      　　 據 云 最 大 的 特 色 是 蛇 湯 與 上 湯 要 分 別 烹 製。 蛇 湯 加 入 遠 年 陳 皮 及 竹 蔗 同 熬 ﹐ 湯 渣 盡 棄 不要 ﹐ 再 調 入 以 火 腿 ﹑ 老 雞 及 精 肉 同 製 之 頂 湯 作 湯 底 ﹐ 而 上 湯 成 色 之 高 下 ﹐ 決 定 了 蛇 羹 的 質 素。 當 然 ﹐ 刀 工 亦 極 為 重 要 ﹐ 雞 絲 ﹑ 吉 濱 鮑 絲 ﹑花 膠 絲 ﹑ 冬 筍 絲 ﹑ 冬 菇 絲 及 遠 年 陳 皮 絲 俱 要 切得 均 勻 細 緻 ﹐ 再 加 上 未 經 熬 湯 的 水 律 蛇 絲 ﹐ 全匯 合 在 看 似 清 淡 而 味 極 香 濃 的 湯 底 內 ﹐ 加 個 薄芡 便 成 。 

      　　至 於 佐 料 亦 應 一 絲 不 苟 ﹐ 檸 檬 葉 要 幼 若 青絲 ﹐ 菊 花 瓣 要 新 鮮 芳 香 。 可 惜 現 時 的 薄 脆 全 係行 貨 ﹐ 南 乳 味 極 重 ﹐ 不 若 李 才 自 製 的 薄 而 脆 也。 

      　　李 才 ﹐ 就 是 江 女 士 祖 父 家 的 三 個 私 家 廚 子 之一 ﹐ 現 已 去 世 ﹐ 但 李 才 的 侄 李 煜 林 ﹐ 每 年 蛇 季﹐ 便 會 領 廚 到 恆 生 銀 行 屬 下 的 博 愛 堂 會 所 去 烹製 。 而 江 女 士 文 章 的 首 二 字 「 據 云 」 ﹐ 便 是 向李 煜 林 求 證 的 所 得 。