Inspired by the iconic Chengdu street snack, Zhong Dumplings, this premium, all-purpose sauce is intensely delicious and versatile. It can be served as is or with a light soy sauce for dipping.Introducing Zhong Sauce - the perfect balance of sweet, spicy, and umami flavors, all wrapped up in a 100% all-natural, non-GMO, and vegan sauce. You can also mix up the sauce with rice, and fold the mixture into seaweed to make onigiri rice balls. Over plain white rice: My husband likes this simple dish when we forget to do grocery shopping. I personally like to add a teaspoon of balsamic or black vinegar to my salad dressing to spice things up a bit (pun intended). Salad dressing: Whether it’s blanched broccoli or smashed cucumber, the addition of chili crisp makes everything taste better. Grilled cheese: You’ve probably heard of kimchi in grilled cheese, so why not add chili crisp as well? Grab any bread and cheese you have on hand, slather it with mayo and butter, brush on some chili crisp and add the cheese. Cook the pasta the way you’d like and add a spoonful of chili crisp. Pasta: Or any kind of noodles may work pretty well with chili crisp. I think Fly By Jing’s Sichuan style chili crisp is suitable for ice cream because of its extra fragrant characteristics. Ice cream: Whoever came up with this deserves a lifetime supply of free chili crisp. Top it with more fresh cheese for additional umami. We think it works pretty well on four cheese and vegetable pizzas because they’re less oily than pepperoni pizzas. Pizza: My husband, the champion of chili crisp, “discovered” this while eating a slice of cold pizza. I’m not a Sichuan expert, so this is only my personal interpretation of the chili crisp. Disclaimer: This is by no means claiming to be the authentic way to eat chili crisp-if you’re curious about Sichuanese cooking, please go buy Fuchsia Dunlop’s award-winning cookbook. I’ve grown to learn that it’s actually pretty good on almost everything if you’re creative (and open-minded). My favorite thing about chili crisp is it can go well with everything.īecause it’s a Chinese condiment, this chili crisp is good on most Chinese dishes. What can you do with Fly By Jing chili crisp? Plus, all Fly By Jing sauces are vegan and GMO-free. Taste a small spoonful of the sauce and you'll discover it's mostly savory with just a little bit of spice. When you open a jar of their chili crisp, you’ll immediately be blown away by the aromatic smell. There’s also the sweeter cousin, the Zhong Sauce, which imparts fragrance and umami.įor people who are new to spicy foods, Fly By Jing won’t be too spicy for you. Their flagship sauce, the Sichuan Chili Crisp, is tingly, crunchy, mildly spicy, and savory. From sourcing to production, all Fly By Jing chili crisp is made in the traditional method, which is a lengthy process that involves weeks of intense labor. When traveling to a new country or city, it’s recommended to bring a local guide who can give you all the insights into what the locals eat and do-Fly By Jing is that local guide. What is Fly By Jing?įounded by Jing Gao, who was born in Chengdu but grew up in Europe and the United States, Fly By Jing strives to bring the authentic flavor of Sichuan-style chili crisp and other pantry staples to the world. Just like North and South Carolina differ in their barbecue sauce preferences, these chili crisps taste very different one from the other. The original chili crisp mentioned is the Guizhou-style chili crisp called Lao Gan Ma, or “godmother sauce." Its founder, a legendary woman named Tao Huabi, pivoted from her noodle shop business after her chili crisp became more famous than the bowls of noodles she was selling.Īdjacent to the Guizhou province, Chengdu produced the rival Sichuan chili crisp using different ingredients and preparation methods, giving both sauces distinctive flavors and textures. Later this sauce was taken abroad, potentially by Chinese students who also miss home cooking, which eventually led the chili crisp to attract global fanbase. Overwhelmed by homesickness, these workers would take jars of homemade chili crisp with them, either eating it on top of white rice or cooking it with meat and vegetables. This insanely popular sauce has a humble origin: Chinese migrant workers, who travel thousands of miles to find work in big cities, often won’t return home for an entire year because of the costly and time-consuming journey. These sauces are made with all natural ingredients and no food additives.
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