Orange cuttlefish
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Alternative names | Orange squid |
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Place of origin | Guangdong or Chaozhou |
Main ingredients | cuttlefish |
Orange cuttlefish | ||||||||||||||
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Hanyu Pinyin | lúshuǐ mòyú | |||||||||||||
Cantonese Yale | lóuh séui mahk yù | |||||||||||||
Literal meaning | master-sauce stewed cuttlefish | |||||||||||||
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Orange cuttlefish or orange squid is the most common
Chinatowns.[1]
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
Chaozhou cuisine
.
See also
References
- ^ gourmetkc (9 May 2010). "鹵水墨魚,還不錯". Retrieved 13 August 2012.