From Jing Gao's kitchen · Fly By Jing (brand / independent kitchen), Austin
shake · hot sauce
NATIONAL AWARD WINNERIvorymill Dan Dan
From a national-award-winning chef
Ratio
CHILI CRISP 60SOY SAUCE 30DARK SOY 30
Ingredients
- CHILI CRISP60 ml
- SOY SAUCE30 ml
- DARK SOY30 ml
- SICHUAN PEPPER2 g
- SCALLION20 g
Method
- Pour to the lines in order (bottom → top): CHILI CRISP, SOY SAUCE, DARK SOY.
- Add finishing notes: SICHUAN PEPPER, SCALLION.
- Cap the jar and shake until emulsified.
Provenance
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.
Originally published as Dan Dan Noodle Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Jing Gao / Elle Gourmet (sauce for 4) (published as “Dan Dan Noodle Sauce”). Full citation lives in Provenance.