The FLY BY JING Chili
The FLY BY JING Chili Crisp is fantastic. Not a burning heat, but a consistent warm glow that fills your mouth as you eat and leaves you satisfied for half an hour afterward; not just heat, but a rich, complex flavor that goes especially well with pork dumplings. I’m near Boston and especially favor the bite-size pork dumplings from the Chinese Spaghetti Factory, but this chili crisp would be great on any dumplings (I’ve tried it on Trader Joe’s Gyoza and on Joyce Chen Potstickers). I make hot-and-sour soup from scratch, and a spoonful of FLY BY JING Chili Crisp makes the flavor a lot richer while still allowing the white pepper to shine through. I’ve also used it to make a laid-back but very flavorful version of mapo tofu—perfect for my friends who love tofu but don’t want it burning hot the way I usually do.
I tried one small jar of chili crisp after reading about it in the news; when that ran out, I bought two of the large size and also a jar of the new Zhong Sauce. I am hoping that Zhong Sauce will also become available in the larger size; I like its slight sweetness maybe even better on dumplings (right now I keep switching between Zhong Sauce and Chili Crisp), but I will still still prefer the chili crisp for other dishes (soup, tofu, omelets). Great stuff! Thanks, Jing!