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1
Place the dried salted jellyfish in a large bowl and cover generously with cold water. Soak for 3 days, changing the water fully each day. At the end of the third day, the jellyfish should be soft, pliable, and only very mildly saline — taste a small piece to confirm the excess salt has been drawn out.
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2
Drain the soaked jellyfish and slice or shred into thin strips. Bring a pot of water to a rolling boil. Lower the jellyfish into the hot water for exactly 5 seconds, then lift it out immediately. This is where the dish lives or dies: any longer and the heat will destroy the characteristic crunch, rendering the jellyfish flabby and soft.
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3
Transfer the blanched jellyfish at once into a large bowl of cold water. Leave until fully chilled. Drain thoroughly and pat dry with a clean cloth. The strips should feel firm and slightly resistant between the fingers.
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4
Arrange the chilled jellyfish strips on a serving plate with the julienned cucumber. Combine the sesame oil, light soy sauce, Chinkiang vinegar, chili oil, and minced garlic in a small bowl and stir to combine. Pour the dressing over the jellyfish only at the point of serving — the jellyfish absorbs liquid quickly and will weep and dilute the seasoning if dressed ahead. The finished dish should glisten, smell sharply of sesame and vinegar, and carry a clean heat from the chili.