NATIONAL AWARD WINNER

Jing Gao Sauce Recipes

Independent adaptations of Jing Gao's publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Jing Gao.

Sichuan Chinese cook and founder of Fly By Jing; James Beard Award for The Book of Sichuan Chili Crisp. Chongqing-rooted chili crisp and sauces produced and taught from Austin.

Recipes

Garlic-Ginger Hot SauceOn the jar: SICHUANJing Gao's Sichuan chili crisp for noodles, dumplings.Sichuan ChiliOn the jar: SICHUANJing Gao's Sichuan chili oil for dumplings, noodles.Dan Dan Noodle SauceOn the jar: DAN DANJing Gao's dan dan noodle sauce for noodles.

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One glass jar · five sauces as fill lines. Starts with 1 recipe adapted from Jing Gao. Recipe pages keep the credit. Build it and name it for them.

1 kitchen · 1 national award

Dan Dan Noodle SauceNATIONAL AWARD WINNEROn the jar: DAN DAN

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Kitchens

Fly By Jing (brand / independent kitchen) · Los Angeles

Awards

James Beard Award (The Book of Sichuan Chili Crisp)

Citations

Garlic-Ginger Hot Sauce · adapted from Jing Gao / Elle Gourmet reprint
Sichuan Chili · adapted from Jing Gao / Windsor Star reprint
Dan Dan Noodle Sauce · adapted from Jing Gao / Elle Gourmet (sauce for 4)

Every recipe lists its source and original title in the Provenance section of the recipe page.

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