Fly By Jing Sichuan Chili Crisp

Fly By Jing's Sichuan Chili Crisp is the jar that started the chili crisp shelf at every grocery store. It is made in Chengdu with Erjingtiao chilies, Tribute pepper for the numbing tingle, fermented black beans and a lot of crispy garlic and shallot, and it is more savory than hot. It goes on eggs, dumplings, noodles, avocado toast and, for the brave, vanilla ice cream.

It is a stocking stuffer for a foodie, a housewarming add-on with the olive oil, and the thank-you for a brother or coworker who always has hot sauce on the desk. It is the condiment people buy again as soon as it is empty.

Six ounce jar, no additives, keeps in the pantry. Pair it with their Zhong sauce or a bag of good noodles for a bigger gift. Ten dollars for the jar that changes how they eat breakfast.