Sichuan Chili Crisp

“The best. Great crunch and flavor, right amount of spice, not sweet.”

“I go through one of these every 2 months! good for hot pot, frozen dumplings, scallion pancakes, eggs, anything! my hot tip is that when the chili crisp dregs are left in the jar, put some rice wine vinegar and scallions in there and shake it up to make a very good vinaigrette.”

“"Hot, spicy, crispy, numbing and deliciously savory." But I have never put it on ice cream.”

“Easiest way to unboringify your eggs.”