Orange cuttlefish

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Orange cuttlefish
Alternative namesOrange squid
Place of originGuangdong or Chaozhou
Main ingredientscuttlefish
Orange cuttlefish
Traditional Chinese鹵水墨魚
Simplified Chinese卤水墨鱼
Hanyu Pinyinlúshuǐ mòyú
Cantonese Yalelóuh séui mahk yù
Literal meaningmaster-sauce stewed cuttlefish

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.[1]


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[edit]

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: ; 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]


  1. ^ gourmetkc (9 May 2010). "鹵水墨魚,還不錯". Retrieved 13 August 2012.