Chinese staple pai huanggua or smashed cucumber salad is now a trendy dish in New York City, according to a recent article in The New York Times.
Smashed cucumbers are able to better absorb seasoning than sliced cucumbers. The article notes that the rough surfaces of the smashed cucumbers soak up flavors almost instantly.
“It's cool how just changing the way you break down an ingredient completely changes the way it feels and tastes,” Chef Danny Bowien of NYC's Mission Chinese Food told the Times.
Chinese restaurants in New York such as Xi'an Famous Foods have served the dish for decades, but smashed cucumbers have begun popping up in unexpected places. Chef Bowien also owns a Mexican restaurant, Mission Cantina, where the cucumbers are served with lime, cumin, and oregano sesame paste. The dish is also found in different variations at Untitled at the Whitney, and Ippudo ramen restaurants.
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Keywords: smashed cucumbers Mission Chinese Food pai huanggua
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Is it a trademark Chinese cooking style? Is it really characteristic enough to be called a style? I believe the inventor shouted, at his eureka moment: "darn, i sat on a cucumber. oh well, waste not want not." - in Chinese of course. he later went on to crush bananas, tomatoes and birthday gifts. the chairs in his house were stinky. 5000 years of history later, the smashing technique was 'refined' with prehistoric wooden clubs.
Aug 28, 2015 06:18 Report Abuse