https://www.chinesefoodwiki.org/index.php?action=history&feed=atom&title=Salt_and_Pepper_Squid 2026-10-23T12:54:14Z Revision history for this page on the wiki MediaWiki 1.37.1 https://www.chinesefoodwiki.org/index.php?title=Salt_and_Pepper_Squid&diff=2002&oldid=prev 2026-09-24T11:55:20Z

<p>[CFWK] Create dish page (Infobox + Commons)</p> <p><b>New page</b></p><div>{{#seo:<br /> |title=Salt and Pepper Squid (椒盐鱿鱼) - Chinese Food Wiki<br /> |keywords=Salt and Pepper Squid,椒盐鱿鱼,椒鹽魷魚,jiaoyan,Cantonese,Chinese restaurant<br /> |description=Salt and Pepper Squid (椒盐鱿鱼) is Cantonese-style fried squid tossed with salt, pepper, chili, and garlic, common in diaspora Chinese restaurants.<br /> }}<br /> <br /> {{Infobox chinese food<br /> | image = Salt and Pepper Squid.jpg<br /> | caption = Salt and Pepper Squid<br /> | alternate_name = Jiao yan you yu; salt &amp; pepper squid; pepper salt squid; salt and pepper calamari (menu)<br /> | pinyin = Jiāo yán yóu yú<br /> | type = Deep-fried squid tossed with salt, pepper, and aromatics<br /> | course = Main / share plate / appetizer<br /> | country = China<br /> | region = Cantonese kitchens; very common on overseas Cantonese and diaspora Chinese restaurant menus (including American-Chinese-adjacent seafood fry plates)<br /> | other = Cantonese jiaoyan squid — also a staple of overseas Chinese restaurant menus<br /> }}<br /> <br /> '''Salt and Pepper Squid''' (Simplified Chinese: 椒盐鱿鱼; Traditional Chinese: 椒鹽魷魚; Pinyin: ''Jiāo yán yóu yú''; also jiao yan you yu or salt &amp; pepper squid) is a Cantonese-rooted deep-fried squid dish finished by a quick toss with salt, white or black pepper, chili, garlic, and sometimes scallion or onion. It belongs to the broader '''椒盐''' (salt-and-pepper) fry family used for spare ribs, shrimp, and soft-shell crab. On overseas Cantonese and diaspora Chinese restaurant menus—including many American-Chinese-adjacent seafood sections—it is a familiar share plate, often spelled &quot;salt and pepper calamari.&quot; Soft claims that the dish is only &quot;American-Chinese&quot; ignore its mainland/HK Cantonese jiaoyan practice; soft claims that every fried calamari is Chinese likewise blur Italian and Mediterranean fry traditions.&lt;ref name=&quot;wp&quot;&gt;[https://en.wikipedia.org/wiki/Salt_and_pepper_(seasoning) English Wikipedia]&lt;/ref&gt;<br /> <br /> == Characteristics ==<br /> <br /> Golden fried squid rings or pieces, dry-tossed with speckled salt-pepper and chili; aroma is garlicky and peppery rather than sweet-and-sour.<br /> <br /> == Ingredients (overview) ==<br /> <br /> Squid (tubes/tentacles), starch or light batter, salt, pepper, fresh chili, garlic, oil; optional five-spice dust in some houses. Overview only.<br /> <br /> == History and culture ==<br /> <br /> Part of Cantonese salt-and-pepper wok/fry repertoire; widely ordered in Hong Kong seafood and overseas Chinese restaurants. English menus standardize on &quot;salt and pepper squid.&quot; Soft exclusive inventorship stories are folk. See [[Guangdong Food]].<br /> <br /> == Serving and variations ==<br /> <br /> Share plate with rice or beer; restaurant appetizer. See [[Guangdong Food]] and [[Honey Walnut Shrimp]] as another diaspora seafood classic.<br /> <br /> == See also ==<br /> <br /> * [[Guangdong Food]]<br /> * [[Honey Walnut Shrimp]]<br /> * [[Dim Sum]]<br /> * [[List of dishes (A-Z)]]<br /> <br /> == References ==<br /> {{Reflist}}</div>

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