Orange cuttlefish
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| Orange cuttlefish | |||||||||||||||
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| Traditional Chinese | 鹵水墨魚 | ||||||||||||||
| Simplified Chinese | 卤水墨鱼 | ||||||||||||||
| Hanyu Pinyin | lúshuǐ mòyú | ||||||||||||||
| Cantonese Yale | lóuh séui mahk yù | ||||||||||||||
| Literal meaning | master-sauce stewed cuttlefish | ||||||||||||||
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Orange cuttlefish or bittern cuttlefish is the most common English name used for the cuttlefish dish in Hong Kong daa laang (打冷) shop style Teochew cuisine.[1]
| File:Orangesquid.jpg | |
| Alternative names | Orange squid |
|---|---|
| Place of origin | Guangdong or Chaozhou |
| Main ingredients | cuttlefish |
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It is often confused with siu 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 overseas Chinatowns.[2][3]
Names
[edit | edit source]The original name of the dish is called bittern cuttlefish (滷水墨魚)[3] and its colour is brownish white because of the sweetened soy sauce used.[4] If left unconsumed for sometime, the colour of the bittern cuttlefish will grow dark and look less appealing.[1][3] Therefore, when the dish is cooked in Hong Kong, the daa 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 sold as a street food. When serving English speaking customers, the daa laang shops call the dish "orange cuttlefish" (橙色墨魚).[3] However, some restaurants have started to serve uncoloured bittern cuttlefish because of health concerns.[6]
Cantonese cuisine
[edit | edit source]The orange color comes from food 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 black soy sauce-based dipping gravy called (Chinese: 鹵水; Cantonese Yale: lóuh séui) that gives it a mildly salty flavor. The sauce is culturally accepted to originate in Guangdong or Chaozhou cuisine.
See also
[edit | edit source]References
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