Orange cuttlefish

Orange cuttlefish, also called bittern cuttlefish, is the usual English name for a cuttlefish dish served in the daa laang shops of Hong Kong that specialise in Teochew-style cold braised foods. Its original name is bittern cuttlefish, and the meat is naturally brownish white from the sweetened soy sauce it is braised in. Hong Kong shop owners add a little food colouring, usually orange, to the brine, which gives the dish its English name, though some restaurants now serve it uncoloured. The cuttlefish has a distinctive soft but crisp texture, is sliced into small pieces and comes with a black soy sauce based dipping gravy that is mildly salty. It is often mistaken for siu mei but is braised, not roasted, and is found across South-East Asia, southern China and overseas Chinatowns.