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