SICHUAN CHILI CRISP - XCJ X FlyByJing Collab

SICHUAN CHILI CRISP - XCJ X FlyByJing Collab - Xiao Chi Jie
SICHUAN CHILI CRISP - XCJ X FlyByJing Collab - Xiao Chi Jie
SICHUAN CHILI CRISP - XCJ X FlyByJing Collab - Xiao Chi Jie
SICHUAN CHILI CRISP - XCJ X FlyByJing Collab - Xiao Chi Jie
Meet the first 100% all-natural Sichuan chili sauce, proudly crafted in Chengdu. It's hot, spicy,...
$15.00
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Meet the first 100% all-natural Sichuan chili sauce, proudly crafted in Chengdu. It's hot, spicy, crispy, numbing and deliciously savory. Intensely flavorful yet not off-the-charts spicy, it’ll make your food taste bolder and the world around you seem a little bit brighter. Try it on eggs, salads, pizza, porridge, noodles, and ice cream. There's a reason it's widely been called "good on everything"

It’s not magic, it’s just made with the absolute best ingredients.

Made with:

  • Erjingtiao chiles — Fragrant, flavorful, and a staple in Sichuan cuisine. The best Erjingtiao chiles are grown in Guizhou, and we’d never settle for anything less.
  • Tribute peppers — The rarest, most prized Sichuan peppercorn. Gongjiao, or Tribute pepper, is hand-harvested in the Qingxi mountains once a year. Formerly given as a tribute to the Emperor, it delivers electrifying aromas and tongue-tingling spice.
  • Cold-pressed, Non-GMO ancient Sichuan rapeseed oil (not to be confused with Western canola oil) — 100% organic and adored in Sichuan cuisine for thousands of years for its amber hue, nutty flavor and nutrient density, high in vitamin E and omega 3 and 6 fatty acids. 
SICHUAN CHILI CRISP - XCJ X FlyByJing Collab - Xiao Chi Jie
SICHUAN CHILI CRISP - XCJ X FlyByJing Collab - Xiao Chi Jie
SICHUAN CHILI CRISP - XCJ X FlyByJing Collab - Xiao Chi Jie
SICHUAN CHILI CRISP - XCJ X FlyByJing Collab - Xiao Chi Jie
SICHUAN CHILI CRISP - XCJ X FlyByJing Collab - Xiao Chi Jie
SICHUAN CHILI CRISP - XCJ X FlyByJing Collab - Xiao Chi Jie
SICHUAN CHILI CRISP - XCJ X FlyByJing Collab - Xiao Chi Jie
SICHUAN CHILI CRISP - XCJ X FlyByJing Collab - Xiao Chi Jie

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