What kind of vinegar do they use at Din Tai Fung?

At Din Tai Fung, the vinegar commonly used in their dishes is Chinese black vinegar or Chinkiang vinegar . It has a rich, slightly tangy, and malty flavor that enhances the savory and umami notes of their recipes. However, in simpler dishes like the marinated cucumbers, a lighter vinegar such as rice vinegar is often used for its delicate and slightly sweet tanginess.

How long can you store cucumber salad in the fridge?

Cucumber salad, including the Din Tai Fung-style marinated cucumbers, can be stored in an airtight container in the refrigerator for up to 3 days . For the best flavor and texture, it’s recommended to consume it within the first 24 hours . After that, the cucumbers may lose some of their crunch due to the prolonged exposure to the marinade.

What does Din Tai Fung mean in English?

"Din Tai Fung" translates to "鼎泰豐" in Mandarin Chinese. Each word carries significance: "Din" (鼎) refers to a traditional three-legged bronze cooking vessel symbolizing prosperity. "Tai" (泰) means peace or calmness. "Fung" (豐) represents abundance or bountifulness. Together, "Din Tai Fung" conveys a sense of prosperity, calmness, and abundance, reflecting the restaurant’s dedication to quality and excellence in its food and dining experience.

How to mash up cucumber?

To mash cucumbers, press them with the flat side of a knife, a rolling pin, or a glass until they crack. Then cut into pieces as needed.

Din Tai Fung Cucumber Recipe: A Perfect Homemade Delight

Description

Recreate the iconic Din Tai Fung cucumber appetizer at home with this simple recipe. Fresh cucumbers, marinated in a garlic soy sauce, make for a crisp, tangy, and savory dish that’s perfect as a side or appetizer.

Ingredients

Scale

4–5 medium Persian or Japanese cucumbers
3–4 garlic cloves, minced
2 tablespoons soy sauce (light soy sauce preferred)
1 tablespoon rice vinegar
1 teaspoon granulated sugar
1 tablespoon sesame oil
1 teaspoon salt
½ teaspoon red chili flakes (optional)
Optional Garnish:
- Toasted sesame seeds
- Fresh cilantro leaves

Instructions

Prepare the Cucumbers:
- Wash cucumbers and pat dry.
- Trim the ends and cut into 2-inch pieces, then quarter lengthwise.
- Place in a bowl, sprinkle with salt, and toss. Let sit for 20-30 minutes to draw out excess moisture.
Make the Marinade:
- In a bowl, mix minced garlic, soy sauce, rice vinegar, sugar, sesame oil, and chili flakes (if using). Stir until sugar dissolves.
Rinse and Dry Cucumbers:
- Rinse cucumbers under cold water to remove salt, then pat them dry thoroughly.
Marinate the Cucumbers:
- Place cucumbers in a resealable bag or shallow dish. Pour marinade over them, ensuring even coating.
- Seal or cover and refrigerate for at least 2 hours (up to 6 hours for stronger flavor).
Serve:
- Toss cucumbers lightly in the marinade before serving.
- Arrange on a plate and garnish with sesame seeds and cilantro. Serve chilled.

Notes

For a stronger garlic flavor, let the cucumbers marinate overnight.
Substitute chili flakes with gochugaru for a milder spice.
Regular cucumbers can be used, but peel the skin and remove seeds for a better texture.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Appetizer
Method: Marinating
Cuisine: Asian

Nutrition

Serving Size: Per Serving (approximate)
Calories: 60 kcal
Sugar: 2g
Sodium: 480 mg
Fat: 4g
Saturated Fat: 0.5 g
Unsaturated Fat: 3.5 g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 1g
Cholesterol: 0 mg

Keywords: Din Tai Fung cucumber recipe, marinated cucumbers, Asian cucumber appetizer, garlic soy cucumbers, refreshing side dish