Smashed Cucumber Salad (Pai Huang Gua)

Trim the ends off each cucumber. Place a cucumber on a cutting board and lay the flat side of a wide chef's knife or cleaver on top. Press down firmly with your palm to smash the cucumber — you should hear a satisfying crack. It should split open but not fall apart.

Tear or cut the smashed cucumbers into rough 1-2 inch pieces. The jagged, uneven edges are intentional — they create more surface area to absorb the dressing.

Place the cucumber pieces in a colander, sprinkle with the salt, and toss to combine. Let them drain for 10 minutes to draw out excess water. Gently squeeze out any additional moisture with your hands.

In a small bowl, whisk together the black vinegar, soy sauce, chili oil (including the chili sediment at the bottom of the jar), sesame oil, and sugar until the sugar dissolves.

Toss the drained cucumbers with the minced garlic and dressing in a serving bowl. Mix thoroughly so the dressing gets into every crevice.

Sprinkle with toasted sesame seeds, red pepper flakes if using, and cilantro leaves. Serve immediately, or refrigerate for 15 minutes for an even colder, more refreshing result.