Smacked Cucumber (拍黃瓜)

Smacked cucumber (拍黃瓜, pāi huángguā) is a popular appetizer where it was created as a refreshing and simple dish perfect for hot summer days. It is a staple in many Chinese households and restaurants worldwide. In this dish, cucumber is literally smacked instead of being cut with a knife, hence the name, to create a large surface area for each piece of cucumber to soak up the flavour of the dressing.

Ingredients

• Cucumber with thin skin and few seeds are preferred for the dish such as Persian or Lebanese cucumber.
• Salt and sugar are often used together to lightly cure the cucumber, drawing out excess water while enhancing its flavour. The sugar specifically balances the acidity and saltiness of the dressing. However, after further research and personal experimentation, I replaced the salt with sugar alone. This adjustment allows for more precise control over the flavour, ensuring the sauce has a cleaner, more balanced taste.
• Garlic adds an aromatic kick that complements the freshness of the cucumber.
• Soy sauce brings umami and saltiness to the dish.
• Black vinegar (Chinkiang vinegar) adds tangy and slightly sweet depth, balancing flavours. Black vinegar is chosen over lighter vinegar (like rice vinegar) for its rich, complex taste, which pairs well with soy sauce and garlic in savoury dishes. It adds a deeper umami note and slight sweetness, enhancing the overall balance of flavours. Lighter vinegar can be used for a fresher, milder taste but may lack the depth that black vinegar brings to this classic dish.
• Chilli oil adds heat and richness for those who enjoy spice.
• Blended sesame oil (香油) adds nuttiness and a fragrant aroma. In Chinese cooking, blended sesame oil and sesame oil are related but not identical concepts. Blended sesame oil refers to a blend of sesame oil and other vegetable oils. This is preferred against pure sesame oil as it has a milder flavour and the mix tones down the intense nuttiness of pure sesame oil, providing a more balanced flavour that doesn’t overpower the freshness of the cucumbers. The blend also creates a less heavy finish, which can suit the crisp, refreshing nature of the dish. For dishes like smacked cucumber, blended sesame oil is the ideal choice for its bold, nutty flavour. It elevates the dish’s fragrance and pairs beautifully with the soy sauce and garlic.
• White sesame serves as extra topping to provides additional nuttiness and texture.