Growing up as a young child in southern China during the early ’70s, our family considered ourselves incredibly fortunate to have overseas relatives and friends. Every few years, they would pay us a visit, bringing along not just clothes, food, gifts, and money but also the promise of a grand feast at a local ‘wine house’ restaurant. These visitors were truly enchanting – impeccably dressed, exuding delightful fragrances, and always brimming with kindness.
From time to time, our overseas guests were like a ray of sunshine, treating us to unforgettable meals at the renowned Guangzhou Wine House Restaurant (广州酒家). Surprisingly, this culinary treasure was just a mere four blocks from our home, though it often felt like it was worlds away.
Once inside, the restaurant’s lower dining area was a cozy haven for locals, unpretentious and welcoming. However, the upstairs dining quarters were nothing short of enchanting for me. The upper level was adorned with intricate wooden dividers, luxurious rosewood furnishings, and walls graced by traditional paintings. The air itself carried the delightful fragrances of delectable dishes, fragrant tea, and fine wine, creating a symphony of senses in these thoughtfully decorated dining rooms.
But what truly warmed my heart were the small appetizers served as we arrived – cucumber salad, roasted peanuts, and salted vegetables. These unassuming dishes never failed to awaken my appetite and ignite my anticipation for the delightful feast ahead.
Years later, beneath the radiant Australian sun, I stumbled into a conversation with one of our globe-trotting guests who had a knack for Chinatrotting adventures. His eyes twinkled mischievously, unearthing the hidden food enthusiast within, as he fondly reminisced, “Oh, that restaurant – the food there was nothing short of a dream!”
Now, I invite you to savour my take on a cucumber salad, and relive a piece of those cherished memories.
Ingredients
- 2 medium-size cucumbers, thinly sliced lengthwise (using a mandolin if available)
- 2 tsp sesame oil
- 1 tsp soy sauce
- 1 tsp sugar
- Optional: 1 fresh chilli, thinly sliced with seeds removed
- 1 tsp toasted sesame seeds for garnish
Method
- Rub the cucumber slices with salt and let them sit for 15 minutes. Then, rinse them thoroughly under running water and squeeze out any excess liquid, if present.
- In a mixing bowl, combine the cucumber slices with sesame oil.
- In a separate small bowl, mix together the soy sauce, sugar, and chopped chili until the sugar is completely dissolved.
- Add the prepared sauce to the cucumber in the mixing bowl and mix everything together until well combined.
- Garnish the cucumber salad with toasted sesame seeds and a few slices of chili, if desired.
delish Home Cook - happiness is homemade 
Leave a comment