Chinese cucumber salad

Grab a cucumber. Punch it a few times, and roughly chop it. Add some salt, put in a sieve, and let it release moisture for a while. For the dressing, mix a tbsp Zhenjiang vinegar, tbsp soy sauce, teaspoon white sugar, some salt, half a tsp sesame oil. Mix well, chuck over the cucumber when you actually want to eat it. You can also add a tablespoon of Lao Gan Ma chili crisp, or some other chili oil for some umami and spice.