Jing's Favorites

This collection brings together sauces, shelf-stable noodles, hot pot base, and an eighty-five-recipe cookbook in a single box. Each item shares a Sichuan flavor profile—layered heat, tingly numbing spice, and savory depth—but serves a different purpose in the kitchen.

Three condiments anchor the set. The original chili crisp builds heat and crunch into eggs, rice, or roasted vegetables. A sweet-spicy version balances tang with umami for dumplings or stir-fries. An extra-crunchy variant intensifies both texture and punch. All three work as finishing sauces or cooking ingredients.

Four noodle varieties arrive ready to prepare in six minutes. One pairs knife-cut noodles with the sweet-spicy sauce, another mixes in chili crisp, a third features roasted garlic without heat, and the fourth offers soy-scallion seasoning with twelve grams of protein per serving. The noodles are shelf-stable and require only boiling water.

The hot pot base concentrate builds a foundation for at-home hot pot, combining numbing Sichuan peppercorn, chili heat, and layered aromatics. You add proteins, vegetables, and broth to finish.

The cookbook—a James Beard winner—demonstrates how to use chili crisp beyond the obvious. Recipes span dumplings, stir-fries, cocktails, and desserts, showing where tingly heat fits into a wider repertoire.

Everything arrives in a single box designed to be opened as received. No assembly or additional components required. The collection covers condiments for everyday cooking, quick meals when time is short, and a reference for technique and ideas. It suits someone building a Sichuan pantry from scratch or someone already familiar with one product who wants to explore the range.