Orange cuttlefish

Orange cuttlefish

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

Orange cuttlefish
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
Transcriptions Standard Mandarin Hanyu Pinyin lúshuǐ mòyú Yue: Cantonese Yale Romanization lóuh séui mahk yù Southern Min Hokkien POJ lóo-tsuí-ba̍k-hû

Orange cuttlefish or orange squid is the most common English name used for the cuttlefish dish in Cantonese cuisine. It is a siu mei although it is not quite roasted. The dish is most commonly found in Southern China, Hong Kong and overseas Chinatowns.

Names

A cuttlefish or squid can be used interchangeably, though they both share the same Chinese food name (鹵水墨魚). It is also shortened most of the time to just (墨魚).

The word "orange" has been used to distinguish it by color. The fruit orange does not have anything to do with the dish.

Cantonese cuisine

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

• Dried shredded squid
• List of seafood dishes