Special Chinatown Sichuan Cucumbers

Special Chinatown Sichuan Cucumbers

This is a Sichuan cucumber recipe called "suoi fong gu". It's super easy!


★ Soy sauce
2 tablespoons
★ Vinegar
1 teaspoon
★ Doubanjiang
2 teaspoons
★ Red chili peppers, finely sliced
to taste
★ Ginger, finely chopped
2 teaspoons
★ Garlic, finely chopped
2 teaspoons
★ Sugar
1 teaspoon
★ Sesame oil
1 teaspoon


1. Select cucumbers that are as straight as possible.
2. Balance the cucumber on top a pair of chopsticks as shown, and slice finely (not cutting all the way through). (This technique of cutting is referred to as "jabara-giri", or the "snake belly" cut.)
3. Bend the cucumber with the jabara cut on the outside. Secure the ends with a toothpick as shown. The cucumbers may break easily, so slowly bend it into position.
4. Mix together the ★-marked ingredients, coat the cucumbers in the sauce, then they're done! You could also increase the amount of sauce using the same proportion of ingredients, then marinate the cucumbers for 24 hours.
5. The next Chinatown Appetizer special uses the special cutting technique known as "the returning sparrow". See Recipe ID: 1200065. I also recommend using this technique to cut the cucumber using the same sauce.

Story Behind this Recipe

This dish may not be very well known in Japan, but it's popular in China.
"Suoi" means "straw rain cape", and "fong gu" means cucumber.
It's very simple, but refreshing and delicious.