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From: Fuchsia Dunlop „Food of Sichuan“ p.106
Trim the ends off the cucumber and place it on a chopping board.
Smack it firmly a few times with the flat of a cleaver blade or a rolling pin, turning it once between smashes.
Cut the smacked cucumber into four lengths, then hold your knife at an angle to the board and cut the cucumber on the diagonal into ½–¾ inch (1–2cm) slices.
If you wish to pre-salt the cucumber, add the salt, mix well and set aside for at least 30 minutes, then drain off the water that emerges before dressing.
Mix the dressing ingredients together in a small bowl.
Just before serving, pour the dressing over the cucumber.