Fly By Jing Chengdu Crunch
$19.00 / Eachprice is $19.00 by Each
- by Fly By Jing
- China
Meet the chile crisp for texture lovers. Fly By Jing’s Chengdu Crunch is serious about the crunch. There’s just enough spicy oil in every jar to suspend a generous helping of crispy, crunchy bits, from pepitas and sesame seeds to fava beans to chile to shallot. It’s flavor-packed, with the same punch of umami and moderate heat as Fly By Jing’s classic Chili Crisp. Spoon it on everything—from your morning eggs to a cucumber salad to slices of buttery Champignon Cambozola Black Label on a cheese board.
“I love sauces with lots of texture and this one delivers. It’s an umami bomb with a touch of heat. I put it on everything from my morning yogurt to my grilled cheese!”
Non-Gmo Soybean Oil, Soybeans, Fava Beans, Yellow Split
Peas, Dried Chili Pepper, Pumpkin Seeds, Shallots, Salt, Garlic,
Sugar, Sunflower Seeds, Sesame Seeds, Sichuan Pepper,
Sesame Oil, Yeast Extract, Shallot Oil (Soybean Oil, Shallots),
Seaweed Powder, Mushroom Powder, Natural Flavors
Peas, Dried Chili Pepper, Pumpkin Seeds, Shallots, Salt, Garlic,
Sugar, Sunflower Seeds, Sesame Seeds, Sichuan Pepper,
Sesame Oil, Yeast Extract, Shallot Oil (Soybean Oil, Shallots),
Seaweed Powder, Mushroom Powder, Natural Flavors
- Chengdu Crunch was created as a natural evolution of Fly By Jing’s cult favorite chile crisp.
- It not only has a higher ratio of crunchy bits than the original but also more variety—fava beans, soybeans, yellow split peas, dried chile, pumpkin seeds, shallots, garlic, and Sichuan pepper.
- It’s crafted in small batches in Chengdu, China, without preservatives or added sugar.
- Fly by Jing was founded by Jing Gao who took inspiration from the bold flavors of the small restaurants in her hometown of Chengdu, China.
- Born in Chengdu, Jing was raised all over, from Europe to Canada. Once she returned to Chengdu, she realized how little the world knew about the layered flavors of this Sichuan Province.
- She started Fly by Jing as an underground supper club, where she used her famous Sichuan Chili Crisp as the base for her dishes. The popularity of those flavors inspired her to start selling the condiment.
