Teochew Cold Squid
A classic cold appetizer from the Chaoshan region, this Teochew-style chilled squid is tender yet crunchy, served with garlic vinegar or soy sauce dip — a refreshing summer delight.
Ingredients
12 items- Squid 500 g
- Ginger 1 piece (20 g)
- Spring onion 2 stalks
- Cooking wine 1 tablespoon
- Salt 1/2 teaspoon
- Ice water as needed
- Garlic 3 cloves
- Light soy sauce 2 tablespoons
- Black vinegar 1 tablespoon
- Sugar 1/2 teaspoon
- Sesame oil 1 teaspoon
- Chili oil to taste (optional)
Nutrition
Steps （6 steps）
Clean the squid: remove innards, cartilage, eyes, and outer skin. Rinse well. Score the inner side in a diamond pattern (optional), then cut into strips.
In a pot, bring plenty of water to a boil with ginger slices, spring onion sections, and 1 tablespoon cooking wine. Add squid and cook for 1-2 minutes until it curls and turns white. Drain immediately.
Transfer the squid to ice water and soak for 5 minutes to cool completely, which gives a crunchy texture.
Drain the squid well. Cut into rings or strips about 0.5 cm thick. Arrange neatly on a serving plate.
Make the dip: In a small bowl, combine minced garlic, light soy sauce, black vinegar, sugar, and sesame oil. Stir until sugar dissolves. Add chili oil if desired.
Serve the squid with the dip on the side. Dip each piece into the sauce before eating.
Tips
Do not overcook the squid or it will become tough; immediately plunging into ice water after cooking is key to a bouncy, crunchy texture; scoring the inner side enhances presentation and helps absorb flavor.
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