1) Rinse the cucumbers and trim the ends. Use the flat side of a knife or a rolling pin to gently smash them until they crack open, then cut into bite‑sized pieces. Spread them out on a plate, sprinkle with a little salt and half of the sugar, and let them rest for 10 minutes. Pour off the liquid so the cucumber stay crisp.

2) Place the sesame seeds, minced garlic and chopped red chili into a heatproof bowl large enough to hold the dressing.

3) Warm the neutral oil in a small pan over medium‑high heat until it’s shimmering and just beginning to smoke.

4) Carefully pour the hot oil over the garlic‑chili mixture. It should sizzle immediately and release a deep aroma.

5) Stir in the soy sauce, remaining sugar, and black vinegar.

6) Pour the warm dressing over the drained cucumbers and toss until evenly coated. Serve the Chinese smashed cucumber salad right away or chill for a refreshing, spicy bite.