Fear is probably the first sentiment felt by many when it comes to crocodiles. But a local Cantonese restaurant is making the ferocious reptile into tasty and "healthy" food, according to Hong Konger Simon Leung, Chinese master chef at Sun Palace Chinese Restaurant, Crowne Plaza Sun Palace Beijing. "Crocodile is a regular specialty in Hong Kong and Guangdong," he says. "People believe it is good for the respiratory tract and the throat. Many consider a bowl of crocodile soup a good antidote to air pollution."

Crocodile meat is also said to contain a high amount of protein, but a low level of fat and cholesterol, making it both nutritious and healthy, while its skin is rich in collagen, ideal as a beautifier.

According to chef Simon Leung, crocodiles first became food in Thailand, then Malaysia, before being introduced to South China. Leung offers the animal as soup, fried slices with a little bit of chili, and braised chops with brown sauce. Many of the dishes are accompanied by Chinese herbs, which are traditionally considered to replenish energy. Crocodile skin soup with carambola (star fruit) and chuanbei, or fritillaria plant (楊桃川貝燉鱷魚), is considered good for people of all ages - the skin provides collagen, carambola offers vitamins and chuanbei nourishes the lungs and respiratory tract.