This crisp cucumber salad is best eaten very fresh. Make it, mix it at the table, and eat it at once.
Partially peel and cut the cucumbers into bite-sized chunks. Arrange them on a plate.
Layer the ingredients,one at a time on top of the cucumbers and serve.
Fragrant, delicate, with a long-lasting but inoffensive acidity, black vinegar is made from double-fermented black glutinous rice. The older Shanxi black vinegar, Lao Chen Cu, is sealed and aged for a deep, caramel-like flavour. The newer Zhenjiang vinegar is sweeter and more forgiving. Use Zhenjiang vinegar for your Sichuan recipes unless aged vinegar is specifically called for. Never use balsamic vinegar.