Cucumber salad, known as "suan liang" in Taiwan, is a staple cold side that balances the rich, oily dishes common in Taiwanese night markets. It reflects the Taiwanese love for fresh, crisp vegetables dressed with light soy‑vinegar sauces, providing a palate‑cleansing contrast.

In northern Taiwan the salad often includes a splash of rice wine and pickled mustard greens, while southern versions may add a hint of shrimp paste or use black vinegar for a deeper flavor. Some families also sprinkle toasted peanuts for extra texture.

At Din Tai Fung the cucumber salad is served chilled in a small porcelain bowl, lightly salted, and dressed with a soy‑vinegar‑sesame oil mixture. It is presented as a palate‑cleanser before the main dim sum dishes.

Cucumber salad appears at family gatherings, temple festivals, and especially during hot summer months as a refreshing side. Its simplicity makes it a common accompaniment to banquet meals and street‑food feasts alike.

It pairs beautifully with steamed xiaolongbao, braised pork belly (hong shao rou), scallion pancakes, and any fried dim sum such as shrimp toast or pork buns, offering a crisp contrast to richer flavors.

The signature of Din Tai Fung’s version is the precise balance of salty soy sauce, tangy rice vinegar, a hint of sugar, and toasted sesame oil, plus the extra step of salting the cucumbers to keep them crisp and prevent sogginess.

Common errors include skipping the salting step, which leaves excess water; over‑mixing the cucumbers, which bruises them; and not allowing enough marination time, resulting in a bland dressing.

Rice vinegar provides a milder, slightly sweet acidity that complements the delicate cucumber flavor without overpowering it, staying true to the light Taiwanese palate.

Yes, you can prepare the cucumbers and dressing separately and keep them in the refrigerator for up to 24 hours. Combine and marinate just before serving to retain crunch.

The cucumber slices should be bright green, glossy from the dressing, and retain a firm bite. The dressing should coat each slice evenly without pooling at the bottom of the bowl.

The YouTube channel CJ Eats specializes in quick, budget‑friendly Asian home‑cooking tutorials, often recreating popular restaurant dishes with simple ingredients and clear step‑by‑step instructions.

CJ Eats focuses on practical, everyday Taiwanese recipes that can be made with ingredients found in typical U.S. grocery stores, emphasizing cost‑saving tips and minimal equipment, whereas many other channels target more elaborate or restaurant‑style preparations.