Cucumber Salad

Tseng Gua Sah Lud

Preparation info

    • Difficulty

      Easy

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

As early as the fifth century the Chinese were growing the cucumber, which to them is simply a form of melon. In Canton there are two kinds of cucumber, yellow and green. Unfortunately, the word for yellow is wong, and people with that name object to being referred to as “yellow squashes,” so the green cucumber, or tseng gua, is more popular. Eaten in a salad, they are most refreshing, but on occasion, as a taste highlight, a few pieces of pickled cucumber salad may be added t