🌿 — A Summer Dish with History and Soul —

🧾 Ingredients:

1 fresh cucumber
½ carrot
50 g glass noodles (mung bean vermicelli)
A bit of fresh ginger or mint
1 tsp sesame seeds
1 tsp rice vinegar
1 tsp soy sauce
1 tsp olive oil
½ clove of garlic, finely chopped (optional)
A pinch of salt

🧑‍🍳 Preparation (with a story):

Once upon a time, there was an old lady in Suzhou who always made it through summer with a special wisdom from Traditional Chinese Medicine:

“Summer warms the heart but cools the patience. Food should be cooling, but it should warm the soul.”

Every year, she prepared this simple yet refined salad — for herself, her grandchildren, and later, for the neighbors in the courtyard.

Here’s how it goes:

The Beginning:
Pour hot water over the glass noodles and soak them for 10 minutes until soft and translucent. Then rinse with cold water to prevent sticking.

The Cutting:
Cut the cucumber and carrot into fine, even strips — about two fingers long. This step is done mindfully, almost like a meditation.

The Harmony of Flavors:
In a small bowl, mix rice vinegar, soy sauce, olive oil, salt, and finely chopped garlic. If desired, add freshly grated ginger or chopped mint — depending on whether you're feeling inner heat or chill, as the grandmother used to say.

Bringing It All Together:
Put everything into a large bowl: noodles, vegetables, and dressing. Mix gently with hands or chopsticks. Let it sit briefly so the flavors can blend — just like good relationships need time.

The Final Touch:
Sprinkle with roasted sesame seeds just before serving.

🧠 According to Traditional Chinese Medicine (TCM):

Cucumber: cooling, clears heat and moistens
Carrot: strengthens spleen and liver, improves vision
Glass noodles: neutral, easy to digest
Vinegar: supports digestion and “gathers Qi”, especially in hot weather

🕊️ A Final Bit of Wisdom:

“In summer, the stomach should feel light, so the heart can fly.”

With this salad, you eat not only lightly, but with history and harmony.