Smacked cucumbers from Revolutionary Chinese Cookbook: Recipes from Hunan Province by Fuchsia Dunlop

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Notes about this recipe

  • Stephenn31 on November 25, 2023

    Not bad. I prefer the version in her Sichuan cookbook with black vinegar. Though this has a simpler taste to it. I made version #1 as I love sesame oil. May 2025 - I made this again and the flavours have grown on me. It had more of a pickle crunch than the Sichuan version and cleaner flavours. I used sambal olek instead of the preserved chili in option 1. It wasn’t hot but added a little colour

  • Ro_ on May 22, 2020

    Delicious. I made the second version. Would make again, it's just a bit annoying having to do the oil at the last minute.

  • chawkins on July 24, 2013

    I made both variations. I prefer variation #1 because of the addition of sesame oil and the salted chiles I have is spicier than the dried red pepper flakes. To me, variation #2 is greasier because of the hot oil, but it was my husband's choice because it has less vinegar and he has an aversion to vinegar.

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