SICHUAN SMACKED CUCUMBER IN GARLICKY SAUCE (Chinese suan nip ai huang gua, for four)
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“The cucumber is smacked before cutting to loosen its flesh and help it absorb the flavors of its sauce. Try not to smash it to smithereens!” Fuchsia Dunlop
1 cucumber
½ teaspoon salt
1 tablespoon finely chopped garlic
½ teaspoon sugar
2 teaspoons light soy sauce
½ teaspoon Chinkiang vinegar
2 tablespoons chili oil
a pinch or two of ground roasted Sichuan pepper (optional)
1. Lay the cucumber on a cutting board and smack it hard a few rimes with the flat blade of a Chinese cleaver or a rolling pin. Then cut it, lengthwise, into four pieces. Hold your knife at an angle to the chopping board and cut the cucumber on the diagonal into 1/8 to 3/8 inch slices. Place in a bowl with the salt, mix well and set aside for 10 minutes.
2. Combine all the other ingredients in a small bowl.
3. Drain the cucumber, pour over the sauce, stir well and serve immediately.
from Fuchsia Dunlop, Every Grain of Rice: Simple Chinese Home Cooking