Directions

1. Smack the cucumber until it splits along the length, creating bruises that help it absorb flavor. You can use a rolling pin or a tenderizer to do this but in Chinese cuisine, one cleaver rules everything. The wide blade and heavy-duty weight make it perfect for this job. Here is the link to purchase the cleaver if you want.
2. Cut the smacked cucumber diagonally into bite-size pieces. Season it with 3/4 tsp of salt. Toss thoroughly and set it aside for 15 minutes.
3. Combine the grated garlic (3 cloves), 1/4 cup of diced cilantro, 1 tbsp of diced Thai bird eye chilies, 1/2 tsp of sugar, 1/2 tbsp of soy sauce, and 1/2 tbsp of vinegar in a bowl. For authenticity, I recommend using Chinese black vinegar, also known as Zhengjiang vinegar, but if you don't have access, apple cider vinegar is a perfect replacement because I found that a little bit of fruit taste goes really well with the fresh cucumber.
4. By now, the salt should have drawn out some moisture from the cucumber. Squeeze and discard the liquid. Otherwise, it will dilute the seasoning. Just a note: I only let the cucumber sit for 15 minutes. The longer it sits, the saltier it will taste because the sodium will infuse deeper.
5. Toss the cucumber with the dressing thoroughly. Before serving, top the salad with 1-2 tbsp of Lao Gan Ma Spicy Chili Crisp depending on your taste.
6. Some of you may ask, why don't we mix the Lao Gan Ma into the dressing? Well, if mixed well, the cucumber juice will blend Lao Gan Ma's unique flavor into a flat taste. By topping the salad with chili crisp instead, you get layers of flavor—some bites are light and refreshing, while others are spicy and savory. Isn't that so much more enjoyable?