The Book of Sichuan Chili Crisp goes on tour
"This cookbook is an ode to chili crisp and a story of resilience, breaking free from tradition, and writing new narratives. I can’t wait to meet you and have you taste nuances of Sichuan flavors, thanks to some of my favorite chefs, restaurants and bookstores across North America."

The Book of Sichuan Chili Crisp overlayed on the countertop spread with Chili Oil and spice mixes

"This book will change your life."

"Equal parts personal, thoughtful, informative and intoxicatingly delicious."

"A must have in one's Asian pantry."

READY TO DIG IN?

Meet & eat with Jing & friends across the country this fall. Snag your tickets before they sell out!

Date	Location	Tickets
9/25	Los Angeles Book Talk & Signing at Suá Superette	Buy Tickets
9/26	Los Angeles Fly By Jing x Anajak Thai Dinner	No Reservations, Walk In Only
9/28	Seattle Book Talk & Signing	Buy Tickets
10/10	Washington, DC Fly By Jing x Maketto Cocktail Party	Buy Tickets
10/12	Toronto, Canada Fly By Jing x Sunnys Chinese Dinner	Buy Tickets
10/14	Toronto, Canada Book Talk & Signing	Buy Tickets
10/16	Brooklyn Fly By Jing x Bonnie’s Dinner	Buy Tickets
10/17	NYC Book Talk & Party, Pearl River Mart Foods	Buy Tickets
10/25	San Francisco Fly By Jing x Mister Jiu’s Dinner	Buy Tickets
10/26	VIRTUAL Dumpling Cooking Class	Register Now
11/1	NYC The TASTE Podcast Live at Rizzoli Bookstore	Buy Tickets

AVAILABLE FOR PREORDER

SHOP NOW

Jing holding the Book of Sichuan Chili Crisp

ABOUT THE BOOK OF SICHUAN CHILI CRISP

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 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 . . . This book will change your life.“
—Andrew Zimmern

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 flavors that inspire it, first through her wildly successful Kickstarter campaign and currently through thousands of grocery stores across the United States. Now, in The Book of Sichuan Chili Crisp, Jing shows how nearly every dish can be elevated with Sichuan’s complex flavors, taking you on a unique journey from her hometown to your own kitchen stove, all while sharing her personal story and reflections on this storied cuisine and the challenges she’s encountered along the way.

Rooted in tradition but adapted for the modern kitchen, these 85 recipes invite you to explore the nuances of Sichuan flavors and experiment with new ingredients. With gorgeous photography and punchy writing, Jing shows you how to incorporate these flavors 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 an ode to chili crisp and a story of resilience, breaking free from tradition, and writing new narratives. Grab yourself a jar of Sichuan Chili Crisp and dive in!

PRAISE

“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, New York Times bestselling cookbook author

“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

“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 business person but a brilliant chef too. [Sichuan Chili Crisp] 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. 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

“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.“ —Camilla Marcus, chef and founder of Westbourne

“The Book of Sichuan Chili Crisp will not only make you book a flight to Jing’s motherland of Chengdu, but it will inspire you . . . I can’t wait to create magic alongside Jing.“ —Bricia Lopez, chef and author of OAXACA and ASADA

“This book is a magical work of art that spans beyond food and dips into culture, flavor, history, and energy in a way that is so special and unique.“ —Ellen Marie Bennett, founder of Hedley & Bennett and author of Dream First, Details Later

“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