Comments on: Smashed Cucumber Salad (拍黄瓜)

By: Wei Guo

Wei Guo — Sun, 23 Mar 2025 09:33:00 +0000

In reply to Paul:-). I’m so glad you’re enjoying the flavours and finding it versatile—it’s always fun to mix things up!

By: Paul:-)

Paul:-) — Fri, 21 Mar 2025 14:45:35 +0000

Hi Wei,

I served this with “Three Cup Chicken” with rice. I love the flavours and the simple preparation and the versatility. I will be serving it with all manner of different foods, not just Chinese dishes from now on.

Thanks,
Paul:-)

By: Sheri D Weichman

Sheri D Weichman — Mon, 10 Feb 2025 17:25:39 +0000

great recipes

By: Wei Guo

Wei Guo — Mon, 11 Nov 2024 13:52:27 +0000

In reply to John B. Smith Jr.. Great question! Chili oil is made with dried chilies and gives a straightforward heat, while Sichuan pepper oil is made with Sichuan peppercorns which has a unique tingly numbness rather than heat. I don’t have a recipe for Sichuan pepper oil, but it’s often available in Asian grocery stores. Hope this helps!

By: John B. Smith Jr.

John B. Smith Jr. — Sat, 12 Oct 2024 15:23:08 +0000

What is the difference between chili oil and Szechuan pepper oil ? Is there a recipe for the latter ?

By: Aimee Allen Sissom

Aimee Allen Sissom — Sat, 24 Aug 2024 14:51:27 +0000

Great!

By: Wei Guo

Wei Guo — Wed, 03 Jul 2024 07:56:48 +0000

In reply to Jodi. Glad you enjoyed my recipe, Jodi! Yes, black rice vinegar gives you the authentic taste and is so versatile for many dishes.

By: Jodi

Jodi — Wed, 26 Jun 2024 19:17:50 +0000

I’ve made a LOT of Smashed Cucumber Salads. But this one is by far my favorite. You’re sooooo right about the Black Rice Vinegar. It’s a game changer!

By: Wei Guo

Wei Guo — Tue, 04 Jun 2024 18:10:06 +0000

In reply to Jeannie K. So happy to know you enjoy the taste of Chinese black rice vinegar. Hope you'll make many more delicious dishes with this ingredient.

By: Jeannie K

Jeannie K — Sun, 02 Jun 2024 19:22:44 +0000

I made this today and it was sooo delicious! Followed recipe exactly except the Sichuan pepper oil which I didn’t have. You were right on the mark about the black rice vinegar…I have the Korean rice vinegar which I use often for salads but the black rice vinegar adds an extra “tang” which makes this so yummy. Love love this recipe! Thank you!