Fly by Jing Fire Hot Pot
Illustration: Tiago Majuelos
If you’ve tried Fly by Jing’s Sichuan Chili Crisp, you know that everything with which that condiment comes in contact — eggs, rice, noodles, meat, fish, vanilla ice cream, shoe leather, cardboard, rubber tires, lutefisk — increases in deliciousness by a factor of about 100. Now, owner Jing Gao has applied the same fire-breathing expertise to her cook-at-home Fly by Jing Fire Hot Pot base ($20; serves four to six). All you have to do is procure some dipping ingredients (for starters, Jing suggests fish balls, greens, tofu, and lotus root), dump a packet of the incendiary stuff in a pot, add six cups of water or stock, and bring to a boil. Then, like a 14th-century Mongolian nomad, gather the gang around the television and commence dipping.
