Yes.

According to Baidu Encyclopedia, Dongpo cuttlefish, also known as sweet and sour Dongpo cuttlefish, is a dish from Meishan and Leshan, Sichuan, made with fresh cuttlefish as the main ingredient. This dish is characterized by golden color, crispy outside and tender inside, sweet, sour and slightly spicy, and rich flavor. Dongpo cuttlefish is a Sichuan delicacy related to Su Dongpo, the great writer of the Northern Song Dynasty. Cuttlefish is not a squid in the sea, but a kind of cuttlefish with a small mouth, a long body and a lot of meat in the Minjiang River at the foot of Lingyun Mountain and Wuyou Mountain in Leshan. It is also called "squid". It is said that when Su Dongpo went to Lingyun Temple to study, he often washed his inkstones under the rocks of Lingyun Temple. The fish in the river ate his ink, and his skin was as black as ink. People called it "Dongpo cuttlefish".