Sichuan-Style Spiced Cucumber
A refreshing cold appetizer where crisp cucumber is topped with a sizzling blend of dried chilies and Sichuan peppercorns. The hot oil releases an intoxicating aroma that permeates the cucumber, creating a perfect balance of heat, numbness, and cool freshness.
Story
This classic dish haails from Northwestern China, where the technique of pouring sizzling oil over ingredients is a hallmark of the cuisine. The contrast between the cool, juicy cucumber and the fiery, numbing spice oil makes it an ideal starter or side dish.
Ingredients
large cucumber
1 (about 300g)
dried red chilies
10 whole pods
Sichuan peppercorns
1 tablespoon
ginger
3 thin slices
granulated sugar
1 teaspoon
salt
1 teaspoon, plus extra for salting
vegetable oil
3-4 tablespoons
Instructions
1
Prep the cucumber
Wash the cucumber well. Cut it diagonally into thick bite-sized pieces, or slice into thick matchsticks. Place in a bowl, sprinkle with about 1/2 teaspoon salt, and let sit for 15 minutes to draw out excess water. Pat dry with a paper towel.
2
Arrange and season
Arrange the prepared cucumber on a serving plate. Sprinkle the remaining salt and the sugar evenly over the top. Scatter the dried chilies, Sichuan peppercorns, and ginger slices across the surface.
3
Bloom with hot oil
Heat vegetable oil in a small pan until it just begins to smoke. Carefully pour the sizzling oil directly over the chilies and peppercorns—you should hear an immediate sizzle and smell the fragrant oils releasing. Let rest for 2 minutes, then serve slightly warm or chilled.
Cold Appetizer
Quick-Sautéed Shredded Potatoes
A classic Chinese cold appetizer featuring thin shreds of tender potato tossed with aromatic garlic and fresh vegetables. The potatoes are briefly blanched to retain their texture, then finished with a quick toss in hot oil that infuses the dish with savory depth. Light, refreshing, and perfect as a starter or side.