Cantonese Cuisine
The orange color comes from the food coloring dye. Some flavors are added as the cuttlefish alone usually has little to no taste. It has a unique soft-crisp (爽, jyutping: song2) 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 (鹵水, jyutping: lou5 seoi2) that gives it a mildly salty flavor. The sauce is culturally accepted to have a Guangdong or Chaozhou origin.
Read more about this topic: Orange Cuttlefish
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