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⑆Luke Stein⑈ @lukestein
, 14 tweets, 9 min read Read on Twitter
A thread on Sichuan Chili Crisp, motivated by this great post👇🏻 by @jennygao. Good stuff for anyone interested in food, management, manufacturing, entrepreurship, culture, and the economics thereof.

1/n
SCC “owes its addictive nature to a winning combination of málà sauce and crunch.… made by simmering chilies, Sichuan peppercorns, and spices in oil.… Packed with roasted soy nuts, fried onion, and fried garlic, it truly has everything you’ll ever need”
seriouseats.com/2018/04/chili-…
I first learned about sichuan chili crisp from a New York Magazine piece that sang the praises of Lao Gan Ma, the most popular brand of SCC.
nymag.com/strategist/art…
Sichuan chili crisp was back in the news after the death of LA Times food critic Jonathan Gold. Gold had long championed Lao Gan Ma.

4/n
latimes.com/food/dailydish…
.@jennygao has some great, food-focused travel tips for Shanghai, which I found valuable when attending a conference at @CEIBS earlier this year.

Now @jennygao is developing her own Sichuan chili crisp.

jingtheory.com/blog/shanghaig…

5/n
Interesting perspective on how liability can constrain innovation, with implications for the boundary of firm and the appeal of vertical integration.

medium.com/@jingtheory/wh…

6/n
Comparative advantage and factor endowments are important for the geography of production. And trade deficits aren’t bad; they’re delicious!

medium.com/@jingtheory/wh…

7/n
Tao Huabi founded Lao Gan Ma (now the largest manufacturer of Sichuan Chili Crisp) at the age of 49. Entrepreneurship is not just for the young!
whatsonweibo.com/lao-gan-ma-sto…

8/n
Entrepreneurs rely on local cultural and social capital. This may make cross-national entrepreneurship particularly tough (and particularly valuable?).
medium.com/@jingtheory/wh…

9/n
Product → process and process → product.

Optimizing capital-labor substitution is important and challenging.

🤔Tesla.

medium.com/@jingtheory/wh…

10/n
We’ve got @kenjilopezalt telling us SCC is the new Sriracha

11/n
…and like sriracha (≈, but very ≠ in terms of cultural appropriation), SCC is ready to make it in America in a big way.

Apparently it’s already in SoCal WalMarts: laist.com/2018/09/19/lao…

12/n
I’m very ready for 🌶🍦. (I’m told that they are offering it as an off-menu desert at @wursthall, but this is not a hard thing to make at home.)

I’d also note that Sichuan Chili Crisp does wonders for my kids’ leftover blue-box mac and cheese.

13/13
🌶🌶🌶SICHUAN CHILI CRISP THREAD DONE🌶🌶🌶

Not trying to be thirsty (though I’m hungry), but going to cc: friends who might be interested but weren’t mentioned: @jesseXjesse @JPVMan @flybyjing @onwall @racstern @jcbeam @ben7623 @RandomGlut @pianomark

14/13
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