The Book of Sichuan Chili Crisp

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JAMES BEARD AWARD NOMINEE • Explore the “not traditional but personal” Sichuan flavors of Fly By Jing’s cult favorite spicy and savory chili crisp through 85 hot recipes for everything from dumplings to cocktails to desserts.

A LOS ANGELES TIMES AND GLOBE AND MAIL BEST COOKBOOK OF THE YEAR

Born in Chengdu and raised everywhere, chef and entrepreneur Jing Gao has introduced America to the hot, tingly sensation of chili crisp and the Sichuan flavours that inspire it. Now, in her first cookbook, she shows you that nearly every dish can be elevated with Sichuan flavours, and she takes you on a unique journey from the Sichuan province to your own kitchen stove, all while sharing her personal take and reflections on this storied cuisine.

Rooted in tradition but made for the modern kitchen, these 85 recipes invite you to explore the nuances of Sichuan flavours and try new ingredients. With gorgeous photography and punchy writing, Jing shows you how to incorporate these flavours in just about everything, including:

• Snacks like Zhong Dumplings and Deviled Tea Eggs
• Mains like Hongshao Carnitas Tacos, Fish Fragrant Crispy Eggplant, and Spicy Scallion Oil Noodles
• Desserts and drinks like Chili Crisp Sundae with Fish Sauce Caramel Brittle, Poached Pear in Sichuan Pepper Syrup, and Baijiu Negroni

The Book of Sichuan Chili Crisp is about chili crisp, but that’s not all it is. It’s a story of resilience, breaking free from tradition, and writing new narratives. Grab yourself a jar of Sichuan Chili Crisp and dive in!“Jing Gao’s evocative debut cookbook embodies the author’s tenacious, fearless spirit and unrelenting commitment to rewriting the narrative about the possibilities of modern Sichuan flavors. A delicious triumph.”
—Hetty Lui McKinnon, food writer and author of five cookbooks including To Asia, With Love and Tenderheart

“Jing’s The Book of Sichuan Chili Crisp is a coming-of-age story, a superb collection of recipes and food tales, and for me a very personal testament to the power of persistent entrepreneurial action. I was one of those ‘celebrity chefs’ who Jing took around China, actually on 2 occasions, and I was there when she worked through leaving Shanghai and coming to Los Angeles. I saw the suitcase of spices and was privileged to watch her launch the best new food company that I know of. She is my friend, a teacher, an inspiration, and an incredible example of how a human being can create a massive impact on the world if they don’t give up. There is so much of that wisdom in this book, you may not see it in the pickles or douban fish, in the hot pot or all the dumplings, but that’s why they all taste so good. This book will change your life.”
—Andrew Zimmern, chef, writer, traveler, and TV host
 
“Jing Gao’s Sichuan chili crisp is a reckoning. In her stunning, bold, debut cookbook, we are invited into Jing’s kitchen and her unique perspective on Sichuan flavors. This is more than just a cookbook, it’s an ode to modern Chinese food, breaking away from the confines of tradition.”
—Betty Liu, author of My Shanghai
 
“Jing is not just a brilliant businessperson but a brilliant chef too. She has been teaching me how to cook her gorgeous, deeply personal Sichuan food for years via text and email—I think we are both extremely excited that I finally have this book to cook from instead. It is an absolute stunner.”
—Noah Galuten, chef, restaurateur, and author of The Panic Pantry
 
“If you like spicy food, you will love this book. It is full of enticing, addicting, and wonderfully aromatic spicy recipes that will knock you off your wok!”
—Ken Hom CBE, chef, author, TV presenter
 
“Jing’s The Book of Sichuan Chili Crisp is a flavor-force to be reckoned with. She understands that food tastes so much better when there’s a connection and she takes us along on her personal food journey while still honoring tradition and keeping it alive. Only good things have come from me while using her Fly By Jing products and I know that ALL good things will come from this delicious book.”
—Tue Nguyen, chef and content creator
 
“Until now, I wanted to drench literally everything in Jing’s incredible sauces and spices, but now this book has equipped me with the ammo to take all those beautiful ingredients up to a whole new level. I love Jing and I adore this book.”
—Karan Gokani, chef, author, and restaurateur of Hopper’s UK
 
“Jing Gao’s The Book of Sichuan Chili Crisp has one major thing in common with her signature Fly By Jing products: it leaves you craving more. Whether you’re a novice cook experimenting with Sichuan food for the first time or a heat-seeking expert, there’s something for everyone to devour in this expansive book—including a beautiful narrative throughline of discovering the spice in your life that makes you feel alive.”
—Alyse Whitney, food editor and TV host
 
“Jing introduced me to the world of her native Sichuan cuisine in Chengdu and I fell in love with her and her amazing Fly By Jing Chili Crisp! It’s a flavor bomb sensation and delicious on everything! A must have in one’s Asian pantry.”
—Ching-He Huang M. B. E., chef, author, and TV presenter

“Jing and her approach to food is a balance of fire and mindfulness. Every time we cook together, my mind is blown with a new frontier of flavor. I always feel fortunate that she willingly leaves me a few discoverable gems for my pantry each time, bending what I know about culinary techniques and sending me into a deep dive for how to use it all with endless possibilities.”
—Camilla Marcus, chef and founder of Westbourne

“Thanks to her world-famous chili crisp we all know Jing will make your taste buds sing. She also makes those dollas holla and is as serious about business and proving that women of color can shake the room and the world. The future is spicy!”
—Jon Gray, Founder of Ghetto Gastro

“As a long time fan of Jing and her incredible line of Sichuan products, I was particularly excited to see what her first cookbook would bring. Well folks, she brought it. The Book of Sichuan Chili Crisp is equal parts personal, thoughtful, informative and intoxicatingly delicious. There’s not a single recipe in the book that I’m not quite literally rushing to the grocery store to make. First up: Biang Biang Noodles!”
—Molly Baz, NYT bestselling cookbook authorJING GAO is a chef, entrepreneur, and renowned expert on Chinese cuisine, and she’s on a mission to bring uncensored Chinese flavours to the global table. She was born in Chengdu, Sichuan. Gao founded Baoism, an award-winning modern-Chinese fast casual restaurant in Shanghai, before founding her successful premium Chinese food company Fly By Jing. Her culinary innovations have been featured in leading magazines and food sections, her personal story as a cultural ambassador and entrepreneur has been seen on the BBC and CNN, and she has been featured in the pages of Forbes, Fortune, The Wall Street Journal, and more. Fly By Jing began as a direct-to-consumer ecommerce brand and can now be found in stores across North America.CN

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