NYC-based small business Yun Hai 雲海 offers a selection of premium ingredients for Chinese and Taiwanese cooking, sourcing directly from artisans, farms, and soy sauce breweries in Taiwan.

This Sichuanese style mala chili crisp is the original Su recipe. It’s complex, tingly, and aromatic with a clean finish and a brilliant red color. It’s an essential ingredient for dishes like Ma Po Tofu and Red Oil Wontons, but also as a finishing oil for almost anything. Stir well before using to get plenty of crispy sediment.

Eater calls Su "the best thing to happen to a stash of frozen dumplings," and Epicurious has named it "one of the best chili crisps you can buy." This packs a punch with only a few ingredients and no food additives.