Inspired by Chengdu's “fly restaurants” — hole-in-the-wall eateries so good they attract diners like flies — Fly By Jing was founded by Chengdu native Jing Gao. Her 100% all-natural Sichuan chili sauce is the first to be crafted in Chengdu, the capital of Sichuan province, known for its spicy cuisine. The sauce is spicy, crispy, numbing, deliciously savory, but not off-the-charts spicy. Try it on eggs, salads, pizza, porridge, noodles, and ice cream. There's a reason it's widely been called "good on everything."
- All natural
- Sugar free
- Gluten free
- Erjingtiao chiles — Fragrant, flavorful, and a staple in Sichuan cuisine
- 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.
Ingredients: Non-GMO Rapeseed oil, Non-GMO Soybean oil, Dried Chili Pepper, Fermented Black Bean, Garlic, Sesame Oil, Salt, Shallots, Mushroom Powder, Ginger, Seaweed, Sichuan Pepper, Spices