Crisp and tender cucumbers in a vinegary dressing.
Sichuan food gets a reputation for its fiery, mouth-numbing dishes, and quite fairly. They are certainly the dishes that make the biggest impression on you when you hit up a Sichuan restaurant or roam the streets of Chengdu. But as Joe DiStefano pointed out in his, there's a lot more to it than that. One thing you'll quickly notice , is their love of fresh, crunchy pickles. No meal is complete without a dish of cold, vinegary vegetables, whether turnip, cabbage, peanuts, or cucumbers.
Sichuan-style smashed cucumbers are the simplest example of one of these dishes, and coincidentally my favorite one. At some point in the last couple years, the technique of smashing cucumbers for salads has become so popular that the New York Times even wrote It's easy enough to slice a cucumber lengthwise, cut it into cubes, then toss those cubes with garlic and vinegar, so why bother with the smashing step? Well the first is a practical one. Provided you've got yourself a heavy cleaver , then smashing an English or Japanese cucumber is a faster and more efficient way of breaking it up.
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