Orange cuttlefish

"Orange cuttlefish" or "orange squid" is a cherished dish in Cantonese cuisine, particularly popular in Southern China, Hong Kong, and Chinatowns around the globe. Contrary to what the name might suggest, the "orange" component pertains to the vibrant color achieved through food coloring, rather than the citrus fruit.

Both cuttlefish and squid are suitable for this dish, which is known in Chinese as "鹵水墨魚" or simply "墨魚." What distinguishes this dish is its uniquely tender yet crisp texture, a delightful contrast that sets it apart from other meats. The cuttlefish or squid is typically sliced into small pieces and served with a black soy sauce-based dipping sauce called "鹵水" or "lóuh séui" in Cantonese. This sauce imparts a mildly salty flavor that perfectly complements the dish.

While not roasted, orange cuttlefish is classified under the category of siu mei in Cantonese cuisine. The dish's flavor profile is further enhanced with additional seasonings, elevating its overall taste. The dipping sauce is thought to have origins in Guangdong or Chaozhou cuisine, adding a touch of regional authenticity to this delectable treat.