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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 in Chiuchow 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.[ citation needed]
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. The traditional repast is expanding outside of Hong Kong and into China, including Shenzhen. [1]
![]() | This section's factual accuracy is
disputed. (August 2023) |
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 dish is the marinated or Chiu Chow soy-sauce goose.
For pepper and salt fried food served with chili, chefs will first fry the food (usually a light food like tofu or squid) and then re-fry it with pepper and salt.
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.
![]() | This article's tone or style may not reflect the
encyclopedic tone used on Wikipedia. (April 2015) |
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 in Chiuchow 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.[ citation needed]
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. The traditional repast is expanding outside of Hong Kong and into China, including Shenzhen. [1]
![]() | This section's factual accuracy is
disputed. (August 2023) |
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 dish is the marinated or Chiu Chow soy-sauce goose.
For pepper and salt fried food served with chili, chefs will first fry the food (usually a light food like tofu or squid) and then re-fry it with pepper and salt.
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.