Dish characteristics of Dongpo cuttlefish

Dongpo cuttlefish, also known as sweet and sour Dongpo cuttlefish, is a traditional famous dish of the Han people in Sichuan. It is made with fresh cuttlefish as the main ingredient. This dish is characterized by golden color, crispy outside and tender inside, sweet, sour and slightly spicy, and rich flavor. "Dongpo cuttlefish" is a delicacy in Leshan, Sichuan related to the great writer Su Dongpo of the Northern Song Dynasty. The cuttlefish is not a cuttlefish in the sea, but a kind of cuttlefish with a small mouth, a long body and a lot of meat in the Minjiang River at the foot of Lingyun Mountain and Wulong Mountain in Leshan City. It is said that when Su Dongpo went to Lingyun Temple to study, he often went to Lingyun Rock to wash his inkstones. The fish in the river ate its ink, and its skin was as dark as ink. People called it "Dongpo Cuttlefish". .