The "ink" in cuttlefish is edible and nutritious, and contains a lot of protein, amino acids and various trace elements. It can be made into ink noodles, jiaozi, fish balls, etc. It tastes very good. Besides protein, there are as many as 16 kinds of amino acids, various trace elements and a small amount of lipids in the ink. It can be said that the ink of cuttlefish is a very healthy food, but its appearance is not very good, which makes people afraid to eat it. Others are completely edible, and can be eaten raw with bibimbap. The taste is fresh and sweet, but the smell is heavy, which is unacceptable to most people. In Italy, people often make noodles with cuttlefish juice. In our country, the most common way to eat cuttlefish juice is to make cuttlefish balls with bread jiaozi and minced fish. Not only looks much better, but also tastes delicious. In Shandong, people often make noodles with cuttlefish juice and wrap jiaozi with Spanish mackerel stuffing. The dumpling skin is very black, but the stuffing is white and tender, with great contrast and distinctive features.