Use a peeler to remove the waxy skin and a knife to chop off the ends. Cube the cucumbers with a knife to make them easier to work with. You can either use a hand grater or a box grater, depending on whichever is easiest for you to work with. Grate the cucumbers into a bowl to avoid losing any shreds. Bring the water and sugar to a boil over medium-high heat, stirring frequently. Once it boils, the sugar should break down into the water, making it a little thicker. Turn the heat down to medium-low or medium and simmer the mixture for approximately 10 minutes, stirring frequently. Heating the cucumbers together with the water and sugar combines the flavors more thoroughly than mixing them cold. Allow it to cool slightly, at least until it stops bubbling and steaming. Blend it on high speed until it resembles a puree with very few noticeable chunks of cucumber remaining. Blending releases more of the juice trapped inside the cucumber. The cheesecloth should be large enough to drape over the sides of the bowl. Go slowly to prevent the sides of the cheesecloth from slipping down into the puree. Knot the cloth or tie it to secure the ends in place. Once the juice stops dripping out on its own, squeeze the cheesecloth pouch to wring out any excess. When squeezing the pouch no longer produces juice, remove the cheesecloth and discard or save as desired. Stir to combine. Salt takes off the bitter edge that cucumber juice naturally has, but the bitterness may already be less obvious due to the sweeteners. Save any extra inside the refrigerator up to a week.

TL;DR in Chinese:
去皮，切两半，然后将黄瓜切块。 用刨丝器将黄瓜块刨成很小的碎块。 往中号的奶锅里加500毫升的水和28克白糖。 将细碎的黄瓜块倒入开水中。 把奶锅从炉子上拿开。 把煮好的黄瓜水倒进搅拌机，加入30毫升蜂蜜。 在一个大玻璃碗里铺上纱布。 小心地把黄瓜泥倒在纱布上。 把黄瓜泥倒进碗里后，然后抓起纱布的边缘，让纱布把黄瓜泥紧紧包裹起来。 让黄瓜汁透过纱布滴到碗里。 在黄瓜汁里加入适量的盐。 将黄瓜汁倒入玻璃杯就可以喝了，可以冷藏一下再喝，也可以加点冰块。