Chilled Watercress with Sesame

Blanch 300 g of watercress in boiling water for 30 seconds, then immediately plunge into an ice bath to chill.

Drain the watercress thoroughly and squeeze out all excess moisture to ensure a crisp texture.

Whisk together 15 g of Chinkiang vinegar, 5 g of salt, 20 g of soy sauce, and 5 g of sugar in a small bowl.