 | This articleneeds additional citations forverification. Please helpimprove this article byadding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Orange cuttlefish" – news ·newspapers ·books ·scholar ·JSTOR(February 2013) (Learn how and when to remove this message) |
| Orange cuttlefish | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 鹵水墨魚 | ||||||||||||||
| Simplified Chinese | 卤水墨鱼 | ||||||||||||||
| Hanyu Pinyin | lúshuǐ mòyú | ||||||||||||||
| CantoneseYale | lóuh séui mahk yù | ||||||||||||||
| Literal meaning | master-sauce stewed cuttlefish | ||||||||||||||
| |||||||||||||||
Orange cuttlefish orbittern cuttlefish is the most commonEnglish name used for thecuttlefish dish in Hong Kongdaa laang (打冷) shop styleTeochew cuisine.[1]
 | |
| Alternative names | Orange squid |
|---|---|
| Place of origin | Guangdong orChaozhou |
| Main ingredients | cuttlefish |
It is often confused withsiu mei, but it is not siu mei, because it is not roasted. The dish is most commonly found in South-East Asia,Southern China,Hong Kong and overseasChinatowns.[2][3]
The original name of the dish is called bittern cuttlefish (滷水墨魚)[3] and its colour is brownish white because of the sweeten soy sauce used.[4] If When left unconsumed for sometime, the colour of the bittern cuttlefish will grow dark and looks less appealing.[1][3] Therefore, when the dish is cooked in Hong Kong, thedaa laang shop owners will add some food colouring, usually orange, when cooking the cuttlefish in brine.[1][3][5]
Nowadays, in Hong Kong, the dish is also selling as street foods. When serving the English speaking people, thedaa laang shops call the dish orange cuttlefish (橙色墨魚).[3] However, some restaurants start to serve uncoloured bittern cuttlefish because of health concerns.[6]
The orange color comes fromfood coloring dye. Some flavors are added in order to enhance the taste of the cuttlefish. It has a unique soft-crisp (Chinese:爽;Cantonese Yale:sóng) texture, generally not found in any other meat.
When served, it is usually sliced into tiny pieces. It comes with a blacksoy sauce-baseddippinggravy called (Chinese:鹵水;Cantonese Yale:lóuh séui) that gives it a mildlysalty flavor. The sauce is culturally accepted to originate inGuangdong orChaozhou cuisine.