I wanted to think of one straightforward product recommendation to include and this one sprang right to mind. Salute Lao Gan Ma and Lee Kum Kee -- here at the Spyplane Test Kitchen we keep their chili oils on deck -- but a newer option that is fantastic and way more expensive per ounce, but real talk worth the splurge?? Fly By Jing’s Sichuan Chili Crisp. As with any good chili oil you can put it on stir-fries, pizza, coconut ice cream, etc. It’s made in Chengdu and in addition to classic bedrock ingredients it includes fermented black bean, shallots, mushroom powder, ginger, seaweed, etc...
