Orange cuttlefish
| 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.
| Alternative names | Orange squid |
|---|---|
| Place of origin | Guangdong or Chaozhou |
| Main ingredients | cuttlefish |
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.