Foodies around the world seek out new flavors from southwestern China—and put them on everything. Grab this tangy, umami-rich sauce from Fly By Jing, small-batch crafted in Sichuan province, and you’ll quickly find out why. It's got a base of soy sauce and 10-year aged black vinegar, with a bit of Fly By Jing's famous Sichuan crisp to create a perfect balance of salt, acid, and fat that's a great companion to salads, dumpling, noodles, and more.