Start by washing your Persian cucumbers thoroughly. Cut off both ends, then slice them into thin rounds, about ¼-inch thick. If you prefer, you can slice the cucumbers at a slight angle for a more elegant presentation. Place the cucumber slices in a large bowl.

Lightly dust the cucumber slices with a pinch of salt. Gently toss the cucumbers to ensure they are evenly coated. Let them sit for about 10 minutes. This step helps draw out excess moisture from the cucumbers, preventing the salad from becoming soggy once mixed with the dressing.

While the cucumbers are resting, prepare the dressing. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, chili oil, and sugar. Add the minced garlic and Fresno chili pepper slices to the bowl, and mix well until the sugar dissolves and the ingredients are well combined.

After 10 minutes, you should notice some moisture at the bottom of the bowl. Use a clean towel or paper towels to blot the cucumbers dry, removing any excess liquid. Once dry, transfer the cucumbers to a large mixing bowl, and pour the dressing over them. Toss the cucumbers and dressing together until the cucumbers are evenly coated.

For the best flavor, cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes. This will give the cucumbers time to absorb the flavors of the dressing. If you have the time, letting it sit for an hour or even overnight will intensify the flavors even more.

Before serving, give the salad one last toss to ensure the dressing is evenly distributed. Transfer the Din Tai Fung cucumber salad to a serving dish and garnish with a sprinkle of sesame seeds. Serve chilled as an appetizer, side dish, or alongside your favorite Asian dishes like dumplings or noodle dishes.