At the table
Take slices from the shared plate with chopsticks and chew thoroughly. Cut large rings or arms into smaller pieces if needed. It is already seasoned; rice can be ordered separately.
Contains molluscs, fish sauce, sesame and soy sauce, commonly with wheat. Ask about pork, fermented-tofu sauce and cooking wine if relevant. Bones, beak and viscera are removed during preparation, not meant to be eaten.
Contains molluscs, fish sauce, sesame and soy sauce, commonly with wheat. Ask about pork, fermented-tofu sauce and cooking wine if relevant. Bones, beak and viscera are removed during preparation, not meant to be eaten.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Contains molluscs, fish sauce, sesame and soy sauce, commonly with wheat. Ask about pork, fermented-tofu sauce and cooking wine if relevant. Bones, beak and viscera are removed during preparation, not meant to be eaten.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Thick cuttlefish slices with white flesh, a glossy brown-red surface and a savory-sweet sauce scented with warm spices. The meat is firm and pleasantly chewy. Da kao here means a covered braise reduced to a glaze.
- Chili heat
- Texture
- Thick cuttlefish slices with white flesh, a glossy brown-red surface and a savory-sweet sauce scented with warm spices. The meat is firm and pleasantly chewy. Da kao here means a covered braise reduced to a glaze.
- How it’s made
- Simmer cleaned cuttlefish in water, Shaoxing rice wine, light and dark soy sauces, fish sauce, sugar, star anise, cassia, cloves, red yeast rice, sesame oil, scallion and ginger. Reduce the sauce and slice for serving. This is one home-style version; others use red fermented tofu or pork.
Contains molluscs, fish sauce, sesame and soy sauce, commonly with wheat. Ask about pork, fermented-tofu sauce and cooking wine if relevant. Bones, beak and viscera are removed during preparation, not meant to be eaten.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Zhejiang.
About this regional connection
Zhejiang: Associated with Zhejiang coastal cooking, including Ningbo and Zhoushan.
Ask if they have it first
请问你们有大烤墨鱼吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Zhejiang soy-braised cuttlefish
Along Zhejiang's coast, including Ningbo and Zhoushan, da kao describes slowly cooking seafood in seasoning and reducing the liquid. The glossy finish comes from the braise; it does not require roasting over fire. Families vary the sauce.