Kitchen

NATIONAL AWARD WINNER

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.

Fly By Jing (brand / independent kitchen) — Austin

In the catalog

Ivoryfield Sichuan ChiliFrom a national-award-winning chef Ivorypass Sichuan ChiliFrom a national-award-winning chef Ivorymill Dan DanFrom a national-award-winning chef Garlic Chili Crisp OilFrom an award-winning kitchen

Kitchens

Fly By Jing (brand / independent kitchen) — Austin

More from Austin →

Awards

James Beard Award (The Book of Sichuan Chili Crisp)

All 4 recipes adapted from published work — citations on each recipe.

Build a jar from Jing's recipes ▸