Orange Crush
Orange cuttlefish or bittern cuttlefish is the most common English name used for the cuttlefish dish in Hong Kong daa laang shop style Teochew cuisine. It is often confused with siu mei, but it is not siu mei, because it is not roasted. The dish is most commonly found in South-East Asia, Southern China, Hong Kong and overseas Chinatowns. The original name of the dish is called bittern cuttlefish (滷水墨魚) and its colour is brownish white because of the sweeten soy sauce used. If When left unconsumed for sometime, the colour of the bittern cuttlefish will grow dark and looks less appealing. Therefore, when the dish is cooked in Hong Kong, the daa laang shop owners will add some food colouring, usually orange, when cooking the cuttlefish in brime.
Source: Wikipedia
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