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1
Place the dried salted jellyfish in a large bowl and cover with cold water. Change the water 3–4 times over 2 hours. The jellyfish is sufficiently desalted when it tastes mild rather than aggressively briny; residual salt should be barely perceptible.
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2
Bring a pot of water to a gentle simmer. Drain the jellyfish and lower it into the simmering water for 20–30 seconds only. This is where the dish lives or dies: the jellyfish should firm slightly and begin to curl at its edges — pull it immediately at that moment; a second too long produces a tough, rubbery mass rather than a springy one.
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3
Transfer the blanched jellyfish without delay to a bowl of iced water. Hold until thoroughly chilled and the texture has set firm and elastic to the touch.
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4
Drain the jellyfish well and cut into fine strips if not already shredded. Arrange on a serving plate with the cucumber julienne. The two components should present a uniform, fine-cut appearance.
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5
Combine the sesame oil, Chinkiang vinegar, soy sauce, and minced garlic. Pour over the jellyfish and cucumber at the moment of service — not before. The dressing should coat every strand with a fragrant, glossy film; a pool of watery liquid at the base of the plate means the dish was dressed too early.