The Book of Sichuan Chili Crisp: Spicy Recipes and Stories from Fly By Jing's Kitchen [A Cookbook] by Jing Gao

  • Sichuan lacto-fermented pickles (page 40)

    from The Book of Sichuan Chili Crisp: Spicy Recipes and Stories from Fly By Jing's Kitchen The Book of Sichuan Chili Crisp by Jing Gao

    • Categories: Fermenting; Chinese; Vegan; Vegetarian
    • Ingredients: sea salt; rock sugar; fresh ginger; Sichuan pepper; carrots; daikon; cabbage; chillies; erjingtiao chilies; Chinese grain liquor
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Chilled sesame noodles

    • lean1 on April 13, 2026

      Best sauce I have ever made. Did make it with 1 tbsp of chili crisp instead of three. Terrific taste. Will make it every week!

  • Chengdu scallion pancakes

    • icooksometimes on June 24, 2025

      Great flavor but a bit dense, even when rolled out flatter. Would still make again!

  • Mapo tofu

    • Feelingsamtastic on December 16, 2024

      Way to prepare, spicy, yummy flavor. Will become a go-to recipe for Mapo

    • imacdonald12 on August 20, 2025

      Very good mapo tofu. Doubled beef, subbed the 4tbsp chili oil for 1tbsp neutral oil

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1984862189
  • ISBN 13 9781984862181
  • Published Sep 26 2023
  • Format eBook
  • Page Count 397
  • Language English
  • Countries United States
  • Publisher Ten Speed Press


Other cookbooks by this author