'Far more than a condiment'

Chef and entrepreneur Jing Gao showcases the nuanced flavours of her home region in The Book of Sichuan Chili Crisp

COVER PHOTO BY YUDI ELA ECHEVARRIA

— Cook This: Three recipes from The Book of Sichuan Chili Crisp, including zhong dumplings

IN PRINT:
National Post: Jan. 27, 2024; WP5
Vancouver Sun
Calgary Herald
Edmonton Journal
Saskatoon StarPhoenix
Regina Leader-Post
Ottawa Citizen
Windsor Star
Montreal Gazette

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