Spicy cucumber salad (Qiang huang gua) from Land of Plenty: A Treasury of Authentic Sichuan Cooking (page 185) by Fuchsia Dunlop

  • Szechuan pepper
    Dried berries of Xanthoxylum species plants. Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine. Buy Now
  • dried long chiles
  • Show all ingredients...

  • EYB Comments

    Can substitute dried Sichuan chiles for dried long chiles.

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Notes about this recipe

  • Eat Your Books

    Can substitute dried Sichuan chiles for dried long chiles.

  • clcorbi on January 10, 2017

    Even after rinsing the cucumbers they remained incredibly salty, and I'm not sure why as we didn't have this problem with the cucumber salad from Land of Fish and Rice. Maybe more salt is used here, or maybe it has to do with the cut of the cucumber slices? At any rate, I didn't think this salad was nearly as good as the one from LoFaR. I don't think the quick pan-searing step did anything other than make the cucumbers unnecessarily hot.

  • twoyolks on July 21, 2015

    This was more interesting than good. My main issue was that the cucumber became very salty.

  • IvyManning on July 31, 2014

    I loved this salad, something different for the bumper crop of cucumbers. I reduced the chilies, as I do with all of Miss Dunlop's recipes.

  • chawkins on July 17, 2013

    The cucumbers were extremely crunchy and the spiciness is very subtle. Need to salt the cucumbers for half an hour or more. Like amraub said simple and good.

  • amraub on January 24, 2012

    Simple, but surprisingly good.

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