Smashed Cucumber Salad, known as Pai Wang, originated in Sichuan province as a refreshing palate cleanser that balances the region’s famously spicy dishes. Its simple preparation and crunchy texture make it a staple at family meals and banquet tables throughout Sichuan.

In northern China, the salad may use rice vinegar and a dash of sugar, while in Sichuan the signature ingredients are black vinegar, chili flakes, and toasted sesame oil. Some coastal regions add a splash of Shaoxing wine for extra aroma.

It is served cold in a shallow bowl, often alongside hot pot, mapo tofu, or other fiery Sichuan mains. The dish is presented at the beginning of the meal to prepare the palate for the heat to come.

Pai Wang appears at Lunar New Year feasts, wedding banquets, and family reunions because its bright flavor symbolizes freshness and good health. It is also a go‑to side for everyday family dinners.

Traditional ingredients include English or Persian cucumbers, Chinese black vinegar, light soy sauce, toasted sesame oil, and Sichuan chili flakes. Modern cooks may substitute regular cucumbers, balsamic vinegar, or tamari, but the flavor profile will shift.

Pai Wang pairs beautifully with mapo tofu, kung pao chicken, Sichuan hot pot, and dry‑fried green beans. Its cool crunch offsets the numbing peppercorn heat of many Sichuan mains.

The unique step of physically smashing the cucumbers creates a porous surface that soaks up the aromatic sauce, delivering intense flavor in every bite—a technique rarely seen in other Chinese salads.

Common errors include under‑salting the cucumbers, not allowing enough time for excess water to drain, and pouring cold oil over the aromatics, which fails to bloom the garlic and scallions.

Hot‑oil pouring quickly cooks the aromatics while preserving their fresh flavor and prevents over‑browning. It also creates a fragrant, slightly smoky oil that coats the cucumbers evenly.

Yes. Prepare the smashed, salted cucumbers and keep them in a sealed container in the refrigerator for up to 24 hours. Store the dressing separately and combine just before serving for maximum crunch.

The YouTube channel Ted Teo Cooking Show specializes in approachable Asian home‑cooking tutorials, focusing on authentic Chinese, Thai, and Southeast Asian dishes with clear step‑by‑step explanations.

Ted Teo emphasizes practical kitchen hacks—like using plastic wrap to smash cucumbers—and explains the science behind each step, making Sichuan techniques accessible to home cooks without specialized equipment.