The Book of Sichuan Chili Crisp: Spicy Recipes and Stories from Fly By Jing's Kitchen

"Not one, but two Sichuan chili crisp cookbooks came to market this year, a boon for those of us who adore our “angry lady sauce” (an affectionate nickname for the classic Laoganma original). Food entrepreneur Jing Gao built a business on the version she encourages you to make, but I am here to tell you these recipes are just as thrilling with store-bought chili crisp, taken to new frontiers: Chili Paneer! Lazi Chicken Wings! Savory Soft Douhua! “Am I actually allowed to do this?!” I thought, slurping down silky tofu pudding streaked with brick-red chili. Yes! – and now you can, too."