Sichuan Province — national Chinese technique
One of the simplest and most refreshing Sichuan preparations: cucumber smashed with a cleaver and dressed with garlic, sesame oil, Zhenjiang vinegar, chilli oil, Sichuan pepper, and a little sugar. The smashing (not slicing) creates irregular surfaces that absorb the dressing more effectively. A ubiquitous starter at Sichuan restaurants and Chengdu street stalls.
Cool, fresh cucumber with sharp garlic, vinegar brightness, sesame nuttiness, and chilli-Sichuan pepper depth — the perfect palate refresher between rich dishes
{"Smash cucumber with the flat of a cleaver — creates rough, absorbent surface impossible to achieve by slicing","Salt smashed cucumber and drain 10 minutes — removes excess water and firms the flesh","Dress immediately before serving — smashed cucumber becomes waterlogged if left in dressing","Fresh garlic only — raw garlic is essential to the pungent freshness"}
{"The smashing technique: cut cucumber in half lengthwise first, then whack with the flat of a cleaver until it cracks open with irregular edges","Good quality Sichuan pepper (hua jiao) in the oil — toast and grind fresh for maximum fragrance","A touch of sesame oil plus a larger amount of chilli oil creates the characteristic Sichuan cold dish balance"}
{"Slicing instead of smashing — loses the characteristic texture","Not salting and draining — watery, diluted dressing","Dressing too far in advance — becomes soggy"}
Land of Plenty — Fuchsia Dunlop; Every Grain of Rice — Fuchsia Dunlop