HOW I BUILT A RADICALLY PERSONAL HOT SAUCE BRAND AND FOUND MYSELF IN THE PROCESS
It’s been a year and a half since launching my company Fly By Jing and exactly two years since I wrote ‘What I Learned from Making Hot Sauce at Scale’. In many ways it’s felt like the blink of an eye,
5 Minute Spicy Sichuan Peanut Noodles
We love an easy meal that whips together in less than 5 minutes using pantry staples, especially when it's spicy, nutty, garlic-y Sichuan dry noodles! Our friend Jen over at
Jing's Pantry Essentials
Jing's top ten Chinese pantry picks
RECIPE: Biang Biang Noodles
I recently made some of my favorite dishes forFood & Wine Magazine on their Youtube channel, and of course you know I had to pull some noodles.
RECIPE: The Best Vegan Mapo Tofu
Possibly the most famous dish to come out of Sichuan, mapo tofu is one of those 'final meal' dishes we don’t think we could ever get sick of. A bowl of this over warm steamed rice is the ultimate comf
DOUBANJIANG: The Soul of Sichuan Cuisine
It's no secret that we're BIG on mapo tofu around here. Surprisingly easy to make and packing a giant flavor punch, it's rich, creamy, spicy, numbing and umami all at once. The secret to a truly great
RECIPE: Chengdu Sweet Water Noodles
If you've traveled to Chengdu, you've probably visited the legendary noodle shop across from Wenshu Temple, the one with a constant line snaking out the door and old ladies at the window deftly saucin
RECIPE: Mala Spiced Scallion Pancakes
There’s something universally appealing about a fried dough. Whether it’s a paratha, roti, or in this case, a scallion pancake, these quick and deliciously flaky snacks can bring a bit of warm, crunch
An Ode To Chengdu's Zhong Dumplings
One of the most famous street snacks in Chengdu, Zhong Dumplings have been a favorite of mine ever since I can remember.
RECIPE: MAPO TOFU PIZZA
Happy 4th of July weekend everyone! Today is significant to us for a couple of reasons. It happens to be my birthday. Somehow, cosmically, it's also exactly one year since the completion of our
Comfort Food for Discomforting Times
(Photo Via Bon Appetit By Emma Fishman)
Black Lives Matter Here
Over the past two weeks, we have committed to the active, constant, and arduous practice of unlearning and reevaluating our role and complicity in an ecosystem of systemic oppression as members of the