Fly by Jing

Fly by Jing Sichuan Tasting Packs

$45$80
Fly by Jing Sichuan Tasting Packs
Fly by Jing

Fly by Jing Sichuan Tasting Packs

$45$80
5.0 Stars / 4 Reviews
Free Standard Shipping on Orders $149+

A taste of Sichuan.

Chengdu-born chef Jing Gao is on a mission to share Sichuan flavor with the world, and she’s certainly done it with these sauces and spices. All this goodness is crafted in Sichuan from top-notch natural ingredients that are sourced locally. (We’re talking dried erjingtiao chilis, prized Sichuan “Tribute” peppercorns, and cold-pressed rapeseed oil.) Go for Triple Threat for a taste of Zhong sauce, Mala spice mix, and Sichuan chili crisp—the condiment that started it all. Or, for even more flavor? Go with The Full Line, which comes with all that plus Tribute Pepper and Erjingtiao Chilis. Whatever you get, fair warning: You’ll soon be adding this stuff to just about everything.

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More on those flavors…

  • Sichuan Chili Crisp is the spicy-crispy chili sauce that fans are putting on everything. It’s made with three kinds of dried chili, Sichuan pepper, and rapeseed oil, so there’s plenty of umami to go around. Pair it with pizza, dumplings, eggs, noodles, or ice cream (yes, ice cream).
  • Zhong Sauce is inspired by the dumplings you’ll find on the streets of Chengdu, so it’s sweet, tangy, and spicy all at once. It gets its umami flavor from fu zhi soy sauce along with brown sugar, mushrooms, garlic, and spices. We love it with roasted veg, meat, noodles, and hummus.
  • Mala Spice Mix lends classic Sichuan flavor to any dish it meets. It’s a blend of 11 herbs and spices, including erjingtiao chili and prized “Tribute” pepper. Rub it over meat, add it to popcorn, rim your margarita glass with it...you can’t go wrong here.
  • Tribute Peppers have quite the history. Rumor has it that they were once offered as tribute to the emperor (that explains the name). These ones are grown and hand-picked in Qingxi village—try ‘em in a slow-cooked stew or ground and rubbed over pork.
  • Erjingtiao Chilis are the most popular chili you’ll find in Sichuan, so you bet they’re versatile. Dry-fry them in oil for a scorched-chili flavor, grind ‘em up to create your very own chili oil, or mix them with other spices to build your own Sichuan flavors.

A taste of Sichuan.

Chengdu-born chef Jing Gao is on a mission to share Sichuan flavor with the world, and she’s certainly done it with these sauces and spices. All this goodness is crafted in Sichuan from top-notch natural ingredients that are sourced locally. (We’re talking dried erjingtiao chilis, prized Sichuan “Tribute” peppercorns, and cold-pressed rapeseed oil.) Go for Triple Threat for a taste of Zhong sauce, Mala spice mix, and Sichuan chili crisp—the condiment that started it all. Or, for even more flavor? Go with The Full Line, which comes with all that plus Tribute Pepper and Erjingtiao Chilis. Whatever you get, fair warning: You’ll soon be adding this stuff to just about everything.

Free Standard Shipping on Orders $149+
and Easy-Breezy Returns

More on those flavors…

  • Sichuan Chili Crisp is the spicy-crispy chili sauce that fans are putting on everything. It’s made with three kinds of dried chili, Sichuan pepper, and rapeseed oil, so there’s plenty of umami to go around. Pair it with pizza, dumplings, eggs, noodles, or ice cream (yes, ice cream).
  • Zhong Sauce is inspired by the dumplings you’ll find on the streets of Chengdu, so it’s sweet, tangy, and spicy all at once. It gets its umami flavor from fu zhi soy sauce along with brown sugar, mushrooms, garlic, and spices. We love it with roasted veg, meat, noodles, and hummus.
  • Mala Spice Mix lends classic Sichuan flavor to any dish it meets. It’s a blend of 11 herbs and spices, including erjingtiao chili and prized “Tribute” pepper. Rub it over meat, add it to popcorn, rim your margarita glass with it...you can’t go wrong here.
  • Tribute Peppers have quite the history. Rumor has it that they were once offered as tribute to the emperor (that explains the name). These ones are grown and hand-picked in Qingxi village—try ‘em in a slow-cooked stew or ground and rubbed over pork.
  • Erjingtiao Chilis are the most popular chili you’ll find in Sichuan, so you bet they’re versatile. Dry-fry them in oil for a scorched-chili flavor, grind ‘em up to create your very own chili oil, or mix them with other spices to build your own Sichuan flavors.

Meet the Maker

Fly by Jing

Los Angeles, CA
What’s in a name? Well, we’ll tell you. Fly By Jing has two namesakes: First, the hole-in-the-wall restaurants in Chengdu, Sichuan, which attract people like flies. Second, its founder’s birth name, which she reclaimed after going by “Jenny” for most of her life. The sauces and spices here are unlike anything you’ve tasted—since they come from a trained chef who was born in Chengdu but grew up just about everywhere else.
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