The Book of Sichuan Chili Crisp
by Jing Gao
James Beard Award Winner • Los Angeles Times and Globe and Mail Best Cookbook of the Year

Chef and entrepreneur Jing Gao—the force behind Fly By Jing—invites readers into the bold, tingly world of Sichuan flavor. Gao shares 85 recipes showing how chili crisp can transform everything from dumplings to desserts.

Rooted in the food culture of her hometown, Chengdu, and adapted for the modern kitchen, the recipes celebrate both tradition and reinvention. Alongside them are personal reflections on identity, resilience, and bringing Sichuan cuisine to a global audience.

As Portland’s James Beard Market opens near our shop, we’re honoring our city’s culinary roots by featuring James Beard Award–winning cookbooks like this one.