Original Sichuan Chili Crisp

Finally kicked my old hot sauce habit—this stuff adds both crunch and that tingly heat, and the crispy bits in the oil are perfect on dumplings.

The numbing sensation from the Sichuan peppercorns is exactly what I was hoping for, and it adds such a bold, savory kick to my stir-fries without being overwhelmingly spicy.

I’ve been putting this on everything from eggs to noodles, and that crunchy texture mixed with the numbing heat is just addictive. It’s savory without being overwhelming, and the oil is loaded with crisp bits that stay crunchy for days.

The chili crisp is the perfect balance—you get that authentic Sichuan numbing tingle without it being overwhelmingly fiery. I've been spooning it onto my dumplings and fried eggs all week.

I was a little nervous it'd be way too spicy, but that deep savory flavor with just the right amount of numbing heat is perfect. The crispy bits give every bite a nice texture, and it's already making my stir-fries taste way more interesting.

The crunch of the chili flakes and the tingle of Sichuan peppercorns hit just right—it's bold without being punishing. I’ve been spooning it onto dumplings and fried eggs for that extra savory, numbing kick. Exactly what my pantry was missing.

I've been putting this on everything from rice to roasted veggies, and that Sichuan peppercorn numbing kick is what keeps me coming back. The crunch of the chili bits adds such a satisfying texture to simple meals.

Really good on dumplings and eggs—that deep savory flavor without being too hot is perfect. I just wish the jar was a bit bigger for the price.