Due to a last-minute personal matter, James Park is unable to participate in the program. If you have purchased a copy of Chili Crisp, it will be available for pick-up at the event or during museum hours.

Can’t attend in person? Register for virtual participation here

The Museum of Chinese in America cordially invites you to an engaging panel discussion as part of our vibrant MOCA FEST 2024, in celebration of the Lunar New Year. This event not only spotlights the popular condiment, chili crisp, but also delves into the fascinating world of Sichuan pepper, featuring two luminaries: Yao Zhao, the visionary founder of 50Hertz Tingly Foods, and James Park, the accomplished culinary producer and author of Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings.

Yao Zhao will provide an in-depth exploration of the “ma” – the unique numbing sensation of Sichuan pepper, and its critical role in Sichuan cuisine. He will also discuss the impact of Sichuan pepper on condiments like chili crisp and share insights into his work at 50Hertz Tingly Foods, where he introduces the distinct aroma and numbing characteristic of Sichuan pepper through an array of innovative products and snacks. Complementing Yao’s expertise, James Park will share his knowledge on utilizing chili crisp to elevate and transform a variety of dishes, a theme central to his cookbook.

The panel will be moderated by Kian Lam Kho, author of the award-winning cookbook Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking. Together, Yao, James, and Kian will share their personal stories and professional insights, offering attendees with a comprehensive understanding of both Sichuan pepper and chili crisp. This event promises to be a highlight of our Lunar New Year festivities, showcasing the richness and diversity of Asian culinary heritage.

About Yao Zhao

Nicknamed a “rebel with a ‘tingly’ cause” by The Guardian, the founder Yao Zhao aspires to be THE “Sichuan pepper guy” with his passion for educating people about this unsung spice from his hometown. Born and raised in Chongqing, China, he devoted the first 10 years of his career to clean energy development and rural electrification, most recently with the World Bank in Washington DC. When he is not reaching out to customers or battling supply chain woes, his main hobbies are downhill skiing and scuba diving. Hokkaido, Colorado, Zanzibar, the Maldives, and Raja Ampat are places that have many of his happiest memories.

About 50Hertz Tingly Foods

We are on a mission to infuse excitement into your food and drinks with a curious tongue tingling sensation and a beautiful floral aroma that only Sichuan pepper can bring!

About James Park

James Park is a culinary producer and food content creator based in Brooklyn. He is professionally trained at International Culinary Center, and after his culinary school education, he has worked with various food media brands, like The Kitchn, Eater, Food52, BuzzFeed, and more. He shares his love and passion for Korean cuisine and culture, fried chicken, chili crisp, and more. He co-hosts the YouTube channel KA KA Studio, which shares his unique Korean American experiences and perspectives through Korean food, culture, and travel. His first cookbook, Chili Crisp, came out in August 2023, and you can find him eating and cooking his feelings at @jamesyworld on social media.

About Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings

Chili crisp is a magical ingredient that tingles with heat, crunches with fried garlic and onions, and slicks any food with oily goodness. Stir it into soup, toss it with noodles, or drizzle it on warm, buttery biscuits. It’s both a foodie obsession and a surprise secret weapon for adding spice and depth to any meal. James Park, food writer and chili crisp devotee, writes a love letter to his favorite ingredient across 50 recipes. These approachable and adaptable recipes could fill your whole day with chili crisp: Packed with chili crisp inspiration to take your love of this spicy ingredient to the next level, Chili Crisp provides dozens of no-recipe recipes (like potato chips and chili crisp, a match made in snack heaven) and a handy build-your-own chili crisp formula to inspire you to create your very own version. Soon all your family and friends will be clamoring for a jar.

A BELOVED INGREDIENT: Chili crisp, a delicious combination of chili flakes, oil, and crunchy things like garlic or toasted dried onions, is loved by millions the world over for topping fried eggs in the morning, swirling into creamy pasta, or drizzling on top of ice cream (yes, ice cream). There’s never been a better time to discover the magical world that chili crisp has to offer.

FROM A CHILI CRISP EXPERT: James Park is a serious fan of chili crisp. Through his time at major food publications like Eater and Food52 and exploring his identity through Korean cooking, Park has gained a devoted following thanks to his inventive recipes and infectious love for all things food.

NO-RECIPE RECIPES: In addition to the 50 recipes for snacks, weeknight meals, sides, and desserts, there are dozens of pairing suggestions and flavor guides to take your love of chili crisp to the next level.