Din Tai Fung Cucumber Salad

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My favorite dish at the famed eatery Taipei-originated Din Tai Fung is by far the cucumber salad. So refreshing, tart with a little heat, I could eat plates and plates of it. It’s really a classic Sichuan dish that I’ve had even better in Hong Kong and other hole in the wall Chinatown spots. Typically the cucumbers are salted first and turned into a savory like new pickle. It’s essential so don’t skip the salting step! When you rinse them, make sure that you squeeze every bit of moisture out. It doesn’t hurt to have farm fresh baby cucumbers as well but regular English cucumbers will work here too. I was without my full pantry so I ended up swapping lemon juice in for rice vinegar and the result was still perfect!