Ingredients: two or three fresh cucumbers (only those with thorns on them must be made refreshing). Seasoning: a. a spoonful of salt b. five spoonfuls of white vinegar, one piece of rock sugar (the size of walnut), one spoonful of honey, half a spoonful of monosodium glutamate, and four dried red peppers (broken into small pieces). Production method: 1. Wash the cucumber, cut it into small pieces about eight centimeters, and put it in a clean container with salt. 2. Put the ingredients in B together in a small bowl, stir well, and leave until the rock sugar is completely dissolved. 3. Cucumber will ooze a lot of water after being pickled for about 20 minutes. Pour out the water, add the seasoning B just prepared into the cucumber and mix well. 4. Refrigerate in the refrigerator for one day. Features: sweet in acid, moderate in spicy taste, cool and delicious, appetizing and digestion promoting. Key points: 1. Be sure to use rock sugar and white vinegar, not white sugar and rice vinegar/aged vinegar, or you won't get that refreshing taste. 2. When pickling cucumber with salt, don't use too much salt, otherwise it will affect the final sweetness. This cold dish is preserved in the refrigerator, so it is especially suitable for summer. According to my experience in Chengdu, the effect will be better if it is pickled for more than two days under the condition of ensuring hygiene. If you only marinate it for one day, it will be very good. Unlike other cold dishes, this cold dish does not need sesame oil to emphasize the refreshing feeling, and there is no drop of oil.