Sichuan Smashed Cucumber Salad (Pai Huang Gua)

Every Sichuan kitchen has a version of this salad, and the trick is in the name: you smash the cucumber, never chop it. Smashing cracks the flesh into craggy pieces that grab onto the dressing in a way neat slices never could, and the seasoning reaches deep into the flesh instead of just the surface. It is the fastest dish in the Sichuan repertoire and often the first one finished, and English cucumbers work best since they need no seeding.

Cold, crackling cucumbers in a garlic-chili bath

The cucumbers stay cold and shatteringly crisp under a dressing of garlic, chili oil, and vinegar, with a little sugar to balance the heat. It comes together in minutes, wakes up any meal, and is the perfect counterpoint to a spicy, oily main dish. Chill the cucumbers first, the contrast of cold crunch and warm spice is half the pleasure, and on hot days it doubles as a snack eaten straight from the bowl.

Craving more? Explore all Sichuan Kitchen recipes.

New to these flavors? Our Beginner’s Guide to Asian Sauces & Seasonings explains every pantry staple used here.

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