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Alternative names | Orange squid |
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Place of origin | Guangdong or Chaozhou |
Main ingredients | cuttlefish |
Orange cuttlefish | |||||||||||||||
Traditional Chinese | 鹵水墨魚 | ||||||||||||||
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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]
English is a West Germanic language that was first spoken in early medieval England and eventually became a global lingua franca. It is named after the Angles, one of the Germanic tribes that migrated to the area of Great Britain that later took their name, as England. Both names derive from Anglia, a peninsula in the Baltic Sea. The language is closely related to Frisian and Low Saxon, and its vocabulary has been significantly influenced by other Germanic languages, particularly Norse, and to a greater extent by Latin and French.
Cuttlefish or cuttles are marine molluscs of the order Sepiida. They belong to the class Cephalopoda, which also includes squid, octopuses, and nautiluses. Cuttlefish have a unique internal shell, the cuttlebone.
Cantonese cuisine or more accurately, Guangdong cuisine, also known as Yue cuisine (粵菜), refers to the cuisine of China's Guangdong Province, particularly the provincial capital, Guangzhou (Canton). "Cantonese" specifically refers to only Guangzhou or the language known as Cantonese associated with it, but people generally refer to "Cantonese cuisine" to all the cooking styles of the speakers of Yue Chinese languages from within Guangdong. The Teochew cuisine and Hakka cuisine of Guangdong are considered their own styles, as is neighboring Guangxi's cuisine despite also being considered culturally Cantonese. It is one of the Eight Culinary Traditions of Chinese cuisine. Its prominence outside China is due to the large number of Cantonese emigrants. Chefs trained in Cantonese cuisine are highly sought after throughout China. Until recently, most Chinese restaurants in the West served largely Cantonese dishes.
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.
The orange is the fruit of the citrus species Citrus × sinensis in the family Rutaceae, native to China. It is also called sweet orange, to distinguish it from the related Citrus × aurantium, referred to as bitter orange. The sweet orange reproduces asexually ; varieties of sweet orange arise through mutations.
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.
Food coloring, or color additive, is any dye, pigment or substance that imparts color when it is added to food or drink. They come in many forms consisting of liquids, powders, gels, and pastes. Food coloring is used both in commercial food production and in domestic cooking. Food colorants are also used in a variety of non-food applications including cosmetics, pharmaceuticals, home craft projects, and medical devices.
Traditional Chinese characters are Chinese characters in any character set that does not contain newly created characters or character substitutions performed after 1946. They are most commonly the characters in the standardized character sets of Taiwan, of Hong Kong and Macau. The modern shapes of traditional Chinese characters first appeared with the emergence of the clerical script during the Han Dynasty, and have been more or less stable since the 5th century.
The Yale romanization of Cantonese was developed by Gerard P. Kok for his and Parker Po-fei Huang's textbook Speak Cantonese initially circulated in looseleaf form in 1952 but later published in 1958. Unlike the Yale romanization of Mandarin, it is still widely used in books and dictionaries, especially for foreign learners of Cantonese. It shares some similarities with Hanyu Pinyin in that unvoiced, unaspirated consonants are represented by letters traditionally used in English and most other European languages to represent voiced sounds. For example, is represented as b in Yale, whereas its aspirated counterpart, is represented as p. Students attending The Chinese University of Hong Kong's New-Asia Yale-in-China Chinese Language Center are taught using Yale romanization.
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.
Soy sauce is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China, and spread throughout East and Southeast Asia where it is used in cooking and as a condiment.
A dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers, cut-up raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, falafel, and sometimes even whole sandwiches in the case of au jus. Unlike other sauces, instead of applying the sauce to the food, the food is typically put, dipped, or added into the dipping sauce.
Gravy is a sauce often made from the juices of meats that run naturally during cooking and thickened with wheat flour or corn starch for added texture. The term can refer to a wider variety of sauces. The gravy may be further colored and flavored with gravy salt or gravy browning or ready-made cubes and powders can be used as a substitute for natural meat or vegetable extracts. Canned and instant gravies are also available. Gravy is commonly served with roasts, meatloaf, rice, and mashed potatoes.
Teochew cuisine, also known as Chiuchow cuisine, Chaozhou cuisine or Chaoshan cuisine, originated from the Chaoshan region in the eastern part of China's Guangdong Province, which includes the cities of Chaozhou, Shantou and Jieyang. Teochew cuisine bears more similarities to that of Fujian cuisine, particularly Southern Min cuisine, due to the similarity of Chaoshan's and Fujian's culture, language, and their geographic proximity to each other. However, Teochew cuisine is also influenced by Cantonese cuisine in its style and technique.
Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Chinese people in other parts of the world. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide.
Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It is commonly used in Asia and has been used in England since the Middle Ages. Sweet and sour remains popular in Europe and the Americas.
Singaporean cuisine is diverse and contains elements derived from several ethnic groups, as a result of its history as a seaport with a large immigrant population. Influences include the cuisines of the native Malays, the largest ethnic group, the Chinese and the third largest ethnic group, the Indians as well as Indonesian, Peranakan and Western traditions. Influences from other regions such as Sri Lanka, Thailand and the Middle East are also present.
The Pacific saury is a member of the family Scomberesocidae. This saury, which is a food source in some East Asian cuisines, is also known by the name mackerel pike.
Arròs negre is a Valencian and Catalan dish made with cuttlefish and rice, somewhat similar to seafood paella. Some call it paella negra, although it is traditionally not called a paella even though it is prepared in a similar manner.
Fish balls are a dish in China, notably popular in southern China, Hong Kong, Macau, as well as in parts of Southeast Asia, and among the overseas Chinese communities. They are made with fish paste and boiled in a soupy broth, or deep fried. They are also common in Nordic countries.
Char siu is a popular way to flavor and prepare barbecued pork in Cantonese cuisine. It is classified as a type of siu mei (燒味), Cantonese roasted meat.
The city of Ipoh is the administrative capital of the Malaysian state of Perak and is famous for its cuisine. Its food culture is driven by its majority Chinese population who are largely of Cantonese and Hakka descent. There is also excellent Malay and Indian food in Ipoh; the nasi kandar served by a prominent local Mamak stall is nicknamed nasi ganja due to its supposed addictive properties. Specialty foods from neighbouring towns are also available in Ipoh.
Rice vermicelli are a thin form of rice noodles. They are sometimes referred to as rice noodles or rice sticks, but they should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains itself.
Siu mei, alternatively known as siu lap, is the generic name in Cantonese cuisine given to meats roasted on spits over an open fire or a huge wood burning rotisserie oven. It creates a unique, deep barbecue flavor and the roast is usually coated with a flavorful sauce before roasting. Siu mei is very popular in Hong Kong and Macau. After meetings held between the Food Hygiene Select Committee, the Markets and Abattoirs Select Committee and the Street Traders Select Committee on a topic of "Sale of Cooked Food, Siu Mei, and Lo Mei in Public Markets" in 1978, the Siu Mei shops officially entered into Hong Kong public markets. The public market is a popular place for ordinary citizens to buy Siu Mei.
A rice noodle roll is a Cantonese dish from southern China and Hong Kong, commonly served either as a snack, small meal or as a variety of dim sum. It is a thin crépe roll made from a wide strip of shahe fen, filled with shrimp, beef, vegetables, or other ingredients. Seasoned soy sauce – sometimes with siu mei drippings – is poured over the dish upon serving. When plain and made without filling, the rice noodle is also known as jyu cheung fan.
Japanese Chinese cuisine or Chūka is a style of Japanese cuisine served by nominally Chinese restaurants popularized in Japan in the late 19th century and more recent times. There is much confusion as both Japanese and Chinese reject that this food is the pure form of their own cuisine, however, it is clear this food is found primarily in Japan, though now it is re-popularized throughout Asia from Japan as "Japanese cuisine". This style of food is again different from modern Chinatown Chinese food in Japan, e.g. Yokohama Chinatown. The Shippoku style of cooking displays heavy influence from Chinese cuisine.
Guizhou cuisine, or Qian cuisine, consists of cooking traditions and dishes from Guizhou Province in southwestern China. Guizhou cuisine shares many features with Sichuan cuisine and Hunan cuisine, especially in bringing the sensation of spiciness and pungency. What makes Guizhou cuisine unique is the emphasis of a mixed sour-and-spicy taste, as compared to the numbing-and-hot sensation featured in Sichuan cuisine and the dry-hot taste featured in Hunan cuisine. There is an ancient local saying, "Without eating a sour dish for three days, people will stagger with weak legs". The saying reflects how Guizhou people love local dishes with a sour taste. The combination of sour and spicy flavours is also found in Shaanxi cuisine. Guizhou cuisine differs from Shaanxi cuisine in that it lacks the emphasis on the salty taste, which is a common trait found in most northern Chinese cuisines. In addition, the unique sourness featured in Guizhou cuisine comes from the local tradition of fermenting vegetables or grains, and not from using vinegar products.
Chifa is culinary tradition based on Chinese Cantonese elements fused with traditional Peruvian ingredients and traditions. Though originating in Peru, the Chifa tradition has spread to neighboring countries like Ecuador and Bolivia. Chinese immigrants came to Peru mainly from the southern province of Guangdong and particularly its capital city Guangzhou in the late 19th and early 20th centuries. They settled for the most part in the coast of Peru and the capital city of Lima. The term chifa is also used to describe a restaurant where this type of food is served. Chinese-Peruvian food has become one of the most popular types of food in Peru; there are thousands of Chifa restaurants across all districts of Lima and many more throughout other cities of Peru, with sometimes multiple independent restaurants operating in close proximity on a single city block.
Squid is eaten in many cuisines; in English, the culinary name calamari is often used for squid dishes. There are many ways to prepare and cook squid. Fried squid is common in the Mediterranean. In Lebanon, Syria and Armenia, it is served with tarator sauce. In New Zealand, Australia and South Africa, it is sold in fish and chip shops. In North America, fried squid is a staple in seafood restaurants. In Britain, it can be found in Mediterranean 'calamari' or Asian 'salt and pepper fried squid' forms in all kinds of establishments, often served as a bar snack, street food, or starter.
Cantonese Salted Fish is a traditional Chinese food originating from Guangdong province. It is a fish preserved or cured with salt, and was a staple food in Southern China. It historically earned the nickname of the "poor man's food", as its extreme saltiness is useful in adding variety to the simpler rice-based dinners. More recently it has become a popular cuisine in its own right.
Char kway teow, literally "stir-fried rice cake strips", is a popular noodle dish from Southeast Asia, notably in Malaysia, Singapore, Brunei and Indonesia. The dish is considered a national favourite in Malaysia and Singapore.
Hot pot, or hotpot, also known as steamboat, is a Chinese cooking method, prepared with a simmering pot of soup stock at the dining table, containing a variety of East Asian foodstuffs and ingredients. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table, in a manner similar to fondue. Typical hot pot dishes include thinly sliced meat, leaf vegetables, mushrooms, wontons, egg dumplings, tofu, and seafood. The cooked food is usually eaten with a dipping sauce.