Daa laang (Chinese: 打冷; Jyutping: daa2 laang1; Cantonese Yale: dálāang) refers to a night-time meal in Hong Kong cuisine. First emerging in the 1950s, daa laang includes hot and cold Chiuchow dishes.
Daa laang originated from Chiuchow (Teochew, pinyin Chaozhou) and is therefore also called Chiuchow daa laang (潮州打冷). In the 1950s, the cuisine was introduced to Hong Kong by Chiuchow immigrants.[1]
The traditional way to order food is to choose the dish of one's choice in front of a server, who then marks it down for the customers. The daa laang is then made and sent to the table. Due to its convenience and unique taste, the traditional repast is fast expanding outside of Hong Kong and into China, including Shenzhen.[2]
The term is Cantonese and originated in Hong Kong. There are several proposed etymologies:
Dishes include a variety of cold cuts and spicy dishes originating from the food stalls in Chiu Chow. Marinated food, seafood, pickled products, and cooked dishes are the four main types of Daa Laang.
One popular dish is the marinated or Chiu Chow soy-sauce goose. People usually order marinated tofu and cuttlefish together with the goose or directly order a marinated combination.
Pepper and salt fried food served with chili is also popular. Chefs will first fry the particular food (usually a light food like tofu or squid) and then re-fry it with pepper and salt.
Popular hot items include oyster congee, prepared by adding chopped meat and dried flatfish into the congee; pan fried oyster cake, prepared by adding oyster meat into an egg and frying it; lemon flat head mullet, prepared by adding lemon pieces into the mullet and steaming; and Chinese kale and beef served with special Satai sauce.
Popular cold items include iced cockle, made by first boiling and then freezing and served with a sauce made with garlic, sugar and vinegar, and iced crab, which is first boiled and later frozen.
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