Quick cucumber salad (Liang ban huang gua) from Land of Fish and Rice: Recipes from the Culinary Heart of China (page 38) by Fuchsia Dunlop

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Stephenn31 on March 02, 2025

    I didn't add the full amount of sugar, and it still balanced nicely. Some heat from the raw garlic.

  • KarinaFrancis on October 11, 2023

    Loved it! As others have noted it’s a perfect cooling side. This is the closest I’ve come to a salad I had at a sechuan restaurant years ago

  • excurvatus on December 14, 2019

    I was worried about this with the sugar involved. It's so good. I'm going to make it again, and again, and again whenever I need a green, cooling side to go with all that Sichuanese cooking!

  • Lzeleny on January 27, 2019

    Very good, I now make often for a quick snack before a larger meal. The Chinkiang vinegar is key.

  • clcorbi on December 04, 2016

    Very simple to make, and we were able to let the salad sit for about 40 minutes before eating it which allowed time for the flavors to develop. We used a pretty large cucumber and still found that there was a lot of excess dressing--next time I would probably use two medium cucumbers instead of one large one. This made a nice, easy side.

  • rionafaith on November 11, 2016

    Similar to the "Smacked cucumber in garlicky sauce" on p. 34 of Every Grain of Rice, but with slightly different ingredient quantities (a little more garlic, a lot more sugar and Chinkiang vinegar here) and no chilli oil. I think I slightly prefer the other one more as I like the spiciness, but I love the sweet and sour vinegary-ness of this one too. Might try using this recipe but with a Tbsp or so of chilli oil added for the perfect combination between the two.

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