Luan Nan Cuttlefish

Luan Nan Cuttlefish

　　Luan Nan cuttlefish is a specialty of Luan Nan County in Tangshan City, Hebei Province. The cuttlefish produced in Nanpu and Liuzan along the coast of Luan Nan County are considered top-quality because the seabed in these areas is muddy, resulting in cuttlefish that have no sand in their bodies. Their flesh is white and tender, making them a delicious and highly nutritious seafood delicacy.

　　Cuttlefish (the local dialect pronounces “墨” as “mi”), also called squid, is another name for the common squid. They are found along the coasts of counties (or districts) such as Luan Nan, Leting, and Fengnan under the jurisdiction of Tangshan. But in terms of quality, those from Nanpu and Liuzan along the coast of Luan Nan County are the best. Thanks to the muddy seabed in this area, the cuttlefish have no sand in their bodies, so they don’t feel gritty when eaten. As one of the special seafood products of Luan Nan’s coastal waters, they are a favorite among locals. When visitors come to Luan Nan, the hospitable locals often prepare cuttlefish dishes for them to try, and may even give them several pounds of cuttlefish as a special hometown gift before they leave.

　　The flesh of the cuttlefish is white and tender, a delicious seafood that is very nutritious. Every 100 grams of cuttlefish meat contains 13 grams of protein, 0.7 grams of fat, 1.4 grams of carbohydrates, as well as minerals such as calcium, phosphorus, and iron, and a variety of vitamins. The entire cuttlefish is valuable and has high medicinal properties. According to ancient texts, cuttlefish meat can nourish blood, nourish yin, benefit kidneys, promote qi flow, remove blood stasis, and relieve pain. Cuttlefish bone is a traditional hemostatic medicine. Li Shizhen’s *Compendium of Materia Medica* from the Ming Dynasty states: “Cuttlefish bone is a medicine for the blood aspect of the Jueyin meridian—suitable for all types of blood disorders.” In ancient times, there were 25 prescriptions using cuttlefish bone, some of which are still used in modern medicine—for example, cuttlefish bone powder is directly applied to treat gastric bleeding and external injuries. In 2012, some traditional Chinese medicines on the market, such as Gastro Relief Powder, Gastric Ulcer Ease, and Wu Bei Powder, used cuttlefish bone as their main ingredient. “Cuttlefish ink” is also used as a hemostatic agent, such as for digestive tract bleeding, pulmonary tuberculosis hemoptysis, and functional uterine bleeding.

　　Today, there are many ways to prepare cuttlefish. Dishes like “Stir-fried Cuttlefish Flowers” and “Stir-fried Cuttlefish” are widely loved delicacies. “Cuttlefish Stewed with Pork” is a classic hometown dish that is very popular among locals, characterized by the “fish having the aroma of meat and the meat having the flavor of fish.”